Roasted Vegetable and Sausage Skillet

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant skillet featuring caramelized vegetables and savory sausage, roasted to perfection with aromatic herbs for a satisfying Whole30 meal. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken sausage, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 155 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz chicken sausage
• 2 medium carrots
• 1 medium zucchini
• 1/2 red onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp salt
• pinch pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Place 2 medium peeled carrots sliced into 1/4-inch rounds, 1 medium zucchini sliced into 1/4-inch rounds, and 1/2 red onion sliced into thin half-moons in a large bowl; add 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper, then toss to coat.
2. Step 2: Spread the vegetable mixture in a single layer on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
3. Step 3: Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz chicken sausage (cut into 1/2-inch pieces) and cook for 5-6 minutes, turning occasionally, until browned and cooked through.
4. Step 4: Add 2 cloves minced garlic and 1 tsp dried rosemary to the skillet and cook for 1 minute until fragrant. Stir in the roasted vegetables and cook for 2 more minutes, until heated through and flavors meld.