Okay so I admit, I’ve sort of been in a funk lately. I’ve been having a hard time feeling motivated to blog—my creative juices have been running pretty thin. I’m really hoping that as the weather warms up and the flowers start to bloom that my motivation will bloom along with it. But until then, I’m letting little spouts of inspiration drive my latest posts, like how I randomly threw together this veggie and sausage sheet pan the other day for lunches. It was super tasty, so it felt necessary to share!
As you can see from the sheet pan, there are a lot of different kinds of foods here. We’ve got veggies, chicken sausage, and yes, even cheese on the sheet pan. I recently discovered that you can roast halloumi cheese and it will make it crispy and soft, but it won’t melt like other cheeses in the oven. A brilliant addition to a sheet pan meal!
My favorite part about a good sheet pan recipe is how versatile it can be. I mean sure, you can follow this recipe to a tee, go for it! But I also highly recommend using up the veggies you have in your fridge as well. That’s honestly what I did for this. Toss up your leftover veggies with some olive oil, salt, and pepper. Cut up some slices of chicken sausage, add in a few cubes of halloumi cheese, and you have yourself a delicious lunch for the next few days!
For this recipe, I love using the Spinach & Feta Chicken Sausage from Imperfect Foods. The flavor of the chicken sausage honestly makes this dish so good. Get the chicken sausage yourself by signing up for your first box right here—and get $20 off!
Veggie & Sausage Sheet Pan
- Half Sheet Pan (13×18")
- Silicone Baking Liner
- 4 chicken sausage links sliced
- 2 cups cauliflower (or caulilini)
- 1/2 cup d'avignon radishes stems removed
- 1 cup zucchini sliced into half moons
- 1 pint grape tomatoes
- 4 oz. halloumi cheese diced
- 1 tbsp olive oil
- Dried thyme leaves
- Salt & pepper
- Preheat the oven to 400 degrees.
- Slice and prep all of your vegetables.
- Toss your sliced vegetables and diced cheese in a large mixing bowl with olive oil.
- Spread the ingredients onto a sheet pan lined with a silicone baking liner, or lightly spray the tray with extra oil.
- Sprinkle the tops evenly with salt, pepper, and dried thyme leaves.
- Bake in the oven for 20 minutes. Serve warm.
More sheet pan meals
Because who doesn’t love a good, simple, sheet pan recipe?
Or simply make your own creation with my sheet pan dinner formula!