Best 5 Roasted Vegetables With Chicken Sausage Recipes

Roasted vegetables and chicken sausage is a savory and flavorful dish that is perfect for a weeknight meal. With its vibrant colors and textures, it's sure to be a hit with the whole family. The combination of roasted vegetables and chicken sausage provides a delightful balance of flavors and nutrients. The vegetables caramelize in the oven, bringing out their natural sweetness, while the chicken sausage adds a savory and smoky flavor. This dish is not only delicious but also incredibly versatile. It can be served as a main course, a side dish, or even as an appetizer. With its ease of preparation and minimal cleanup, roasted vegetables and chicken sausage is a perfect choice for busy weeknights or casual gatherings.

Here are our top 5 tried and tested recipes!

ROASTED VEGETABLES WITH CHICKEN SAUSAGE

Roasted Vegetables With Chicken Sausage image

What to do when you have a little of this and a little of that in the vegetable drawer that needs to be used. Makes a hearty meal for 4 when served with corn bread or corn muffins. Be sure and cut the vegetables into equal pieces to ensure proper cooking.

Provided by PaulaG

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 sweet potatoes, peeled and cut into cubes
2 turnips, peeled and cut into cubes (small to medium)
2 medium carrots, scrubbed and cut into 1 inch pieces
1 -2 cup hard winter squash, cubed (pumpkin, butternut, etc.)
1/2 large red onion, peeled and cut into wedges
1 head garlic, separated and peeled
2 chicken sausage, cut into 1 inch slices
2 tablespoons olive oil
2 tablespoons coarse grain mustard
1 tablespoon honey
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400 degrees.
Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
Serve with corn muffins or cornbread for a delicious meal.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories Meat and Poultry Recipes Pork Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

QUESADILLAS WITH CHICKEN SAUSAGE AND ROASTED VEGETABLES

Quesadillas with Chicken Sausage and Roasted Vegetables image

You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

4 cups leftover Roasted Sweet Potatoes and Mushrooms
4 flour tortillas, (10-inch or burrito-size)
8 ounces precooked spicy chicken (or turkey) sausage, thinly sliced diagonally
6 ounces coarsely grated Monterey Jack cheese
1 tablespoon olive oil
1/2 cup reduced-fat sour cream
Prepared fresh tomato salsa (optional)

Steps:

Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.

SUNSHINE'S ROASTED WINTER VEGETABLES WITH CHICKEN-APPLE SAUSAGE AND BACON

Sunshine's Roasted Winter Vegetables with Chicken-Apple Sausage and Bacon image

This family recipe has evolved over the years as a main dish that can be made in bulk and used for lunches for the rest of the week. A dollop of plain Greek yogurt on the side is nice for dipping the vegetables in. Enjoy!

Provided by Sunshine Baldwin Thiry

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h25m

Yield 8

Number Of Ingredients 14

Ingredients

3 large sweet potatoes, peeled and cut into 3/4-inch chunks
3 large white potatoes, peeled and cut into 3/4-inch chunks
1 (16 ounce) package chicken-apple sausage, sliced into 3/4-inch pieces
2 carrots, peeled and cut into 3/4-inch chunks
1 parsnip, peeled and cut into 3/4-inch chunks, or to taste
1 turnip, peeled and cut into 3/4-inch chunks, or to taste
1 onion, chopped
1 head garlic
1 pinch dried sage, or to taste
1 pinch dried parsley, or to taste
1 pinch dried rosemary, or to taste
1 pinch dried thyme, or to taste
salt and ground black pepper to taste
1 pound thick-sliced peppered bacon

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine sweet potatoes, white potatoes, sausage, carrots, parsnips, turnips, onion, and garlic in a large bowl. Add sage, parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Place vegetables in a large roasting pan. Layer bacon across the top.
Bake in the preheated oven until potatoes are fork-tender, about 1 hour.

Nutrition Facts : Calories 427 calories, Carbohydrate 57.1 g, Cholesterol 55.5 mg, Fat 13.1 g, Fiber 9 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 1074.2 mg, Sugar 11.8 g

Tips:

For the best flavor, use a variety of vegetables. Some good options include broccoli, Brussels sprouts, carrots, celery, onions, parsnips, potatoes, and squash.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for 20-30 minutes, or until they are tender and slightly browned.
Add the chicken sausage to the roasting pan during the last 10-15 minutes of cooking. This will allow it to cook through without drying out.
Serve the roasted vegetables and chicken sausage immediately with your favorite sides.

Conclusion:

This recipe for Roasted Vegetables with Chicken Sausage is a delicious and healthy way to enjoy your favorite fall vegetables. The combination of sweet and savory flavors is sure to please everyone at your table. Plus, it's a great way to get your daily dose of fruits and vegetables. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!

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