Why You’ll Love This Recipe
This sheet pan supper is the perfect combination of hearty, healthy, and hassle-free. It requires minimal prep, just one pan, and delivers maximum flavor. Kalettes roast beautifully, gaining a slightly crispy texture, while red onions mellow and caramelize in the oven. The chicken sausage adds satisfying protein, making this a complete meal that’s ideal for weeknights, meal prep, or whenever you want a nourishing dinner without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Precooked chicken sausage, sliced into rounds
- Kalettes (or substitute with halved Brussels sprouts)
- Red onion, sliced into wedges
- Olive oil
- Garlic cloves, minced
- Balsamic vinegar
- Salt and black pepper
- Crushed red pepper flakes (optional, for a kick)
- Fresh lemon wedges (optional, for serving)
Directions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a large mixing bowl, combine the kalettes and red onion wedges.
- Drizzle with olive oil and balsamic vinegar, then add minced garlic, salt, pepper, and optional red pepper flakes. Toss to coat.
- Spread the vegetables on the baking sheet in a single layer.
- Add the sliced chicken sausage to the pan, nestling it between the veggies.
- Roast for 25–30 minutes, stirring once halfway through, until the kalettes are crisp on the edges and the sausage is browned.
- Serve warm, garnished with a squeeze of fresh lemon juice if desired.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and roasting time is 25–30 minutes. Total time: approximately 40 minutes.
Variations
- Vegan version: Swap chicken sausage for plant-based sausage and ensure all ingredients are vegan-friendly.
- Add sweet potatoes: Roast sweet potato cubes along with the veggies for added heartiness.
- Maple glaze: Add a drizzle of maple syrup to the balsamic mixture for a sweet-savory twist.
- Cheesy finish: Top with freshly grated Parmesan or crumbled goat cheese after baking.
- Spicy upgrade: Use spicy chicken sausage or increase the red pepper flakes for more heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 10 minutes or in the microwave for 1–2 minutes until warmed through. Reheat on a sheet pan for best texture.
FAQs
What are kalettes?
Kalettes are a hybrid vegetable combining kale and Brussels sprouts. They look like small, frilly sprouts and have a mild, slightly nutty flavor.
Can I use Brussels sprouts instead?
Yes, halved Brussels sprouts make a great substitute if you can’t find kalettes.
What type of chicken sausage works best?
Any fully cooked chicken sausage works—choose your favorite flavor like garlic herb, apple, or spicy Italian.
Do I need to blanch kalettes before roasting?
No, they roast well straight from raw. Just wash and dry thoroughly before tossing with oil.
Can I make this ahead of time?
Yes, you can chop everything and store it in the fridge until ready to roast. Add oil and seasonings just before baking.
How do I keep everything from getting soggy?
Spread the ingredients in a single layer and avoid overcrowding the pan. Use two pans if necessary.
Is this dish low carb?
Yes, it’s naturally low in carbs and high in fiber and protein.
Can I add more vegetables?
Absolutely. Cauliflower, mushrooms, or carrots all roast well alongside the main ingredients.
What can I serve this with?
It’s great on its own, but also pairs well with quinoa, rice, or crusty bread.
Can I freeze leftovers?
While you can freeze this dish, the texture of the kalettes and onions may become softer after thawing. It’s best enjoyed fresh or from the fridge within a few days.
Conclusion
Chicken Sausage, Kalette, and Red Onion Sheet Pan Supper is a hearty, nutritious meal that’s full of bold flavors and ready with minimal effort. With only one pan to clean and endless ways to customize, it’s a go-to dinner for busy weeknights or when you want something satisfying and simple. Whether you’re feeding a family or prepping ahead, this recipe delivers on both taste and convenience.
PrintChicken Sausage, Kalette, and Red Onion Sheet Pan Supper
Chicken Sausage, Kalette, and Red Onion Sheet Pan Supper is a simple and nourishing one-pan dinner featuring roasted kalettes, sweet red onions, and savory chicken sausage. It’s packed with flavor, high in protein, and ready in under 40 minutes—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 12 oz precooked chicken sausage, sliced into rounds
- 4 cups kalettes (or halved Brussels sprouts)
- 1 large red onion, sliced into wedges
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Lemon wedges (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine kalettes and red onion wedges. Drizzle with olive oil and balsamic vinegar, then add minced garlic, salt, pepper, and red pepper flakes (if using). Toss to coat.
- Spread the seasoned vegetables on the baking sheet in a single layer.
- Add sliced chicken sausage to the pan, arranging it evenly among the vegetables.
- Roast for 25–30 minutes, stirring once halfway through, until the kalettes are crispy on the edges and the sausage is browned.
- Serve warm, garnished with a squeeze of fresh lemon juice if desired.
Notes
- Substitute kalettes with halved Brussels sprouts if needed.
- Add cubed sweet potatoes for more substance and natural sweetness.
- Top with Parmesan or goat cheese after baking for extra richness.
- Use spicy chicken sausage or more chili flakes for extra heat.
- Ensure everything is spread in a single layer to avoid steaming.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
