Sheet Pan Sausage and Summer Vegetable Stir

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crispy chicken sausage patties paired with vibrant bell peppers and zucchini, roasted until perfectly tender with a hint of herbaceous flavor. This American-inspired Whole30 recipe, ready in about 34 minutes, pairs chicken sausage patties, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 4 (4 oz each) chicken sausage patties
• 2, sliced into 1/2-inch strips bell peppers
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced red onion
• 2 tbsp olive oil
• 1 tsp dried rosemary

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place sausage patties on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil. Sprinkle with 1/2 tsp rosemary.
2. Step 2: Toss sliced bell peppers, zucchini rounds, and red onion with remaining 1 tbsp olive oil and remaining 1/2 tsp rosemary. Spread around sausage patties.
3. Step 3: Roast for 20-25 minutes until sausage is cooked through (internal temperature 165°F) and vegetables are tender with slight char on edges.