Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce

When in doubt about what to make for dinner on busy weeknights, I can always rely on a trusty sheet pan meal, paired with a drink-worthy sauce. With minimal cleanup and endless opportunities for swaps and subs, this Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce is simple and delicious! This one starts with a classic sheet pan trio of carrots, potatoes, and onions, tossed in a blend of spices with just a touch of heat from my peresonal favorite jalapeno chicken sausage. This one is part of my back-to-school meal plan, perfect for meal prepping and starting healthy habits ahead of a new school year!

Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce Ingredient Notes:

Carrots: I like to chop the carrots with an oblique cut for some texture variation and to maximize the surface area of the cross-sections. Carrots provide a somewhat sweet contrast to the heat of the jalapeño chicken sausage and spice mixture.

Cilantro: My favorite herb for a bright, citrusy element to any dish. This is a great way to introduce cilantro to your palate if you have not previously enjoyed it (sorry soap gene friends!), because the cilantro is blended into the creamy green sauce.

Chicken sausage: When back-to-school comes around and weeknights are busier than usual, a chicken sausage sheet pan is my go-to simple way to get protein. I opt for a jalapeño chicken sausage like this one for a bit of heat and zest with the spiced vegetables.

Greek yogurt: A sneaky hidden protein boost in the cilantro sauce, Greek yogurt also adds a creamy base for the topping that contrasts with the spiced veggies and zesty chicken sausage. Rich in protein, I opt for a Greek yogurt, but you could also use regular whole milk yogurt or a dairy-free alternative.

Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce

Recipe by Jenn Lueke

4.5 from 38 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

25

minutes

When in doubt about what to make for dinner on busy weeknights, I can always rely on a trusty sheet pan meal, paired with a drink-worthy sauce. With minimal cleanup and endless opportunities for swaps and subs, this Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce is simple and delicious! This one starts with a classic sheet pan trio of carrots, potatoes, and onions, tossed in a blend of spices with just a touch of heat from my peresonal favorite jalapeno chicken sausage. This one is part of my back-to-school meal plan, perfect for meal prepping and starting healthy habits ahead of a new school year!

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Ingredients

• FOR THE SHEET PAN

• 12 ounces chicken sausage, sliced into 1/4-inch rounds (I used jalapeño chicken sausage)

• 1 pound large carrots, peeled and sliced into 1/4-inch pieces

• 2 large russet potatoes, peeled and small-diced (no larger than 1/2-inch cubes)

• 1 medium red onion, thinly sliced

• 3 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons dried oregano

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

• 3/4 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• FOR THE CILANTRO YOGURT SAUCE

• 3/4 cup whole milk or low-fat Greek Yogurt

• 1/2 packed cup roughly chopped cilantro leaves, additional for topping

• juice of 1 lime (about 2 tablespoons)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 3/4 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper, additional to taste

Directions

• Preheat the oven to 400°F. Prepare a large sheet pan.
• Add the chicken sausage, carrots, potatoes, and red onion to the sheet pan. Mix with the olive oil, garlic powder, oregano, chili powder, salt, smoked paprika, and black pepper until coated, then spread out into an even layer, avoiding overlapping as much as possible. Note: If you don’t have a large enough sheet pan, you can mix everything in a mixing bowl, then divide between 2 sheet pans to bake.*
• Bake until everything on the sheet pan is browned and crisp, 25 to 30 minutes.
• Meanwhile, make the cilantro yogurt sauce: Add the yogurt, cilantro, lime juice, olive oil, garlic powder, salt, and black pepper to a food processor or blender. Blend on high speed until completely smooth, 30 to 45 seconds. Taste and add additional salt and black pepper if desired.
• Evenly divide the sheet pan components between 4 plates and drizzle with the yogurt sauce. Top with additional chopped cilantro.

Notes

• Store it: Refrigerate the sheet pan components and yogurt sauce in separate sealed containers for up to 4 days. Freeze the sheet pan components for up to 3 months.
• Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, and serve with chilled yogurt sauce. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
• If you don’t have a food processor or blender, very finely chop the cilantro then mix with the yogurt.
• If prepping ahead, wait to drizzle with yogurt sauce until serving.
• Dairy-free: Swap the yogurt for plain, unsweetened non-dairy yogurt.

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