Easy Sheet Pan Sausage and Veggies over Quinoa
If you’re looking for a quick and easy dinner idea that practically makes itself, this Easy Sheet Pan Sausage and Veggies over Quinoa is about to become your new weeknight go-to. It’s one of those easy sheet pan dinner recipes I keep coming back to when I get ready to meal prep for my week too.
What I love most about this sheet pan recipe is how little effort it takes to pull together. We’re talking minimal prep, just chop, season, and let the oven do all the work. It’s the kind of simple dinner idea that feels almost too easy, and you feel like you’re winning at life.
If you love easy sausage dinners like this one, you might also try this Sheet Pan Roasted Sausage and Squash recipe, this Instant Pot White Beans and Sausage, and this One Pot Sausage and Red Rice.
As I mentioned, this easy recipe is perfect for meal prepping. I make a big batch on Sunday and portion it out into containers for lunches all week. Having a few recipes like this in your arsenal helps you set yourself up for a stress-free week!
Recommended for this recipe:
My Favorite Sheet Pans
These sheet pans have served me well! They are perfect for sheet pan dinners and baking!
Sheet pan meals really can’t get easier. Chop everything. Season. Roast everything and done! It even makes a great side dish as well! I like to make the quinoa in a rice cooker too making this one of those meals I can walk away from and go get other things done.
Tips for making Easy Sheet Pan Sausage and Veggies over Quinoa:
- Use your favorite chicken sausage. I used a smoked version made fresh in my grocery store. It’s filled with green onions and so amazingly flavorful!
- Use your favorite veggies. The possibilities are endless. I used my three favorite roasted veggies ever: broccoli, carrots, and brussels.
- The quinoa is totally optional, but I love the flavor and texture that it adds to the dish.
- Line your pan with foil for even easier clean up!
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Easy Sheet Pan Sausage and Veggies over Quinoa
Ingredients
- 1 lb. smoked chicken sausage, sliced
- 2 cups chopped brussels sprouts
- 1 1/2 cups chopped broccoli
- 1 1/2 cups baby carrots
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp olive oil
Quinoa
- 1 cup uncooked quinoa
- 1 can chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Place sliced sausage and chopped broccoli, brussels, and carrots on a large sheet pan.
- Sprinkle with 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper and drizzle with 1 tbsp olive oil. Toss to combine well.
- Bake at 400 degrees for about 35 minutes.
- While sausage and veggies bake, make quinoa by adding all ingredients to rice cooker. Stir and set rice cooker to cook. Stir with a fork once finished.
- Serve along side of sausage and veggies.
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Other lighter recipes you may like:
- Instant Pot Santa Fe Chicken over Quinoa
- Skinny Italian Chicken Roll-Ups
- Skinny Chicken Vegetable Soup
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