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Chicken Sausage, Kalette, and Red Onion Sheet Pan Supper

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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.

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

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. 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.
  3. Spread the seasoned vegetables on the baking sheet in a single layer.
  4. Add sliced chicken sausage to the pan, arranging it evenly among the vegetables.
  5. Roast for 25–30 minutes, stirring once halfway through, until the kalettes are crispy on the edges and the sausage is browned.
  6. 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

Find it online: https://thefamilycooking.com/chicken-sausage-kalette-and-red-onion-sheet-pan-supper/