This easy sheet pan chicken sausage and veggies recipe is the best weeknight dinner. What I love about this sheet pan dinner is how fast everything comes together on one sheet pan. It's minimal prep, minimal dishes, and a delicious dinner with great leftovers. I’ve been making variations of this for years because it’s customizable, satisfying, and loaded with vegetables. It also makes enough for leftovers for lunch and is easy to switch up with different sausages, veggies, or pesto.
If you like this dish, you should try my The Best Sheet‑Pan Lemon Garlic Butter Salmon, Easy Sheet Pan Balsamic Chicken Thighs (meal prep staple!), or my Easy Greek Meatloaf Mini Muffins (Meal prep friendly!).
Why You Will Love This Dinner
- Easy cooking: Only one sheet pan and minimal prep
- Healthy ingredients: Packed with veggies, protein, and freezer staples.
- Versatile meal: Swap in any veggies or pesto you like.
Ingredients
Mushrooms Add savory umami flavor that pairs perfectly with pesto.
Red Bell Pepper Adds sweetness and color while roasting beautifully.
Zucchini Softens in the oven and adds moisture and texture to the dish.
Cherry Tomatoes Burst in the oven and create a naturally sweet, juicy sauce.
Chicken Sausage
Pre-cooked, high-protein, and quick to roast—adds big flavor fast.
Cauliflower Gnocchi Crisps up in the oven and makes the meal hearty without feeling heavy.
Pesto (green basil or red sun-dried tomato) Adds richness and herby flavor that ties the whole dish together.
Grated Parmesan The finishing touch that makes the flavors pop.
Substitutions & Variations
- Use turkey sausage, pork sausage, or plant-based sausage.
- Swap pesto for marinara, alfredo, or a lemon herb dressing.
- Try with butternut squash, onions, or broccoli.
- Add red pepper flakes for heat or fresh basil for brightness.
- Use regular potato gnocchi if you don’t have cauliflower gnocchi.
How to Make It
- Toss cauliflower gnocchi, mushrooms, peppers, and zucchini and roast.
- Add sausage and tomatoes to the sheet pan and roast for 20 more minutes, stirring halfway for even browning.
- When done, drizzle pesto over the warm roasted mixture (thin with olive oil if needed). Toss to coat.
- Finish with parmesan and serve!
Tips & Notes
- Don’t thaw the cauliflower gnocchi, roast it straight from frozen for best texture.
- Spread everything out on the sheet pan to ensure crisping, not steaming.
- Thin pesto with a splash of olive oil if you prefer a lighter coating.
- Double the recipe to stretch the meal for meal prep.
Recipe FAQs
Can I make this with regular gnocchi?
Yes! Just roast it the exact same way.
Can I prep this ahead of time?
You can chop veggies and slice sausage ahead. Wait to roast until ready to eat.
What pesto works best?
Both basil pesto and sun-dried tomato pesto are great, choose based on your flavor mood.
Serving Suggestions
- Serve with a side salad or garlic bread.
- Add a squeeze of fresh lemon for brightness.
Storage & Reheating Instructions
Storage:
Store in an airtight container in the refrigerator for 3–4 days.
Reheating:
Reheat in a skillet with a splash of olive oil, or air fry at 350°F for 3–4 minutes to bring back the crispiness.
Tips:
If reheating in the microwave, add a splash of water so the pesto doesn’t dry out.
Easy Chicken Sausage & Veggies with Cauliflower Gnocchi
Ingredients
- 1 cup mushrooms halved
- 1 red bell pepper diced
- 1 small zucchini sliced
- 2 cups cherry tomatoes
- 1 package cauliflower gnocchi frozen
- 1 package chicken sausage sliced into ½-inch rounds
- 3 tablespoons olive oil
- Salt & pepper to taste
- Red pepper flakes optional
- ½ cup pre-made pesto basil pesto or sun-dried tomato pesto
- ¼ cup grated parmesan
Instructions
- Preheat oven to 400°F. Coat a large sheet pan with olive oil or line with parchment.
- Add the mushrooms, bell pepper, zucchini, and frozen cauliflower gnocchi to a bowl.
- Drizzle with 1–2 tbsp olive oil, season with salt and pepper, and toss.
- Spread evenly on the sheet pan and roast for 10 minutes.
- In a separate bowl, toss the sliced chicken sausage and whole cherry tomatoes with the remaining olive oil, salt, pepper, and red pepper flakes (optional).
- After 10 minutes, remove the sheet pan and add the sausage + tomatoes.
- Return to the oven for 20 minutes, stirring halfway, until everything is golden and cooked through.
- Remove from the oven and drizzle the pesto over the hot vegetables and sausage.
- Toss gently until coated (you can thin the pesto with a splash of olive oil if you want a lighter drizzle).
- Top with parmesan and serve warm.
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