sheet pan chicken sausage and veggies
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Cook time: 
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Serves: 5
Sheet pan roasted veggies tossed in olive oil, with chicken sausage, ready in 30 minutes. Paleo, Whole 30, a clean meal all around!
  • 1 pound baby red potatoes, cubed
  • 6 ounces petite baby carrots
  • 1 tbsp Mrs. Dash Garlic and Herb Seasoning
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • ¼ cup olive oil separated (you can also use avocado oil)
  • 6 ounces (2 cups) green beans
  • ½ large red or yellow onion, sliced
  • 1- 13 ounce package chicken sausage links (any flavor you like)
  1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil.
  2. Place the cubed red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the spice mix, and garlic on top. Toss to combine and roast in the oven for 20 minutes.
  3. Meanwhile, prepare the green beans by trimming the ends. Thinly slice the onion. Coin the sausage.
  4. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped green beans, sliced onion, sausage, and leftover minced garlic. Add the remaining olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
  5. Bake for another 10-15 minutes or until veggies are roasted through.
  6. Serve immediately, or prep in five containers for the work week.
Nutrition Information
Serving size: 1 Calories: 369 Fat: 23 Carbohydrates: 25 Sugar: 6 Fiber: 5 Protein: 14
Recipe by Casa de Crews at