Sheet Pan Chicken Sausage and Veggies with Cashew Sauce

This Sheet Pan Chicken Sausage and Veggies is the ultimate easy, budget-friendly weeknight meal. Everything cooks together on one pan for minimal effort and cleanup. The creamy homemade cashew sauce takes simple roasted veggies and sausage to the next level with rich, nutty flavor and a hint of spice. High in protein, packed with nutrients, and totally satisfying, this sheet pan dinner proves that eating well doesn’t have to be complicated or expensive. This recipe is part of my November 2025 Budget Grocery Series.

Sheet Pan Chicken Sausage and Veggies with Cashew Sauce ingredient notes:

Chicken Sausage: Chicken sausage is an affordable, protein-packed option that keeps this meal simple and satisfying. Choose a pre-cooked option to keep the cook time low.

Raw Cashews: Cashews blend into a super creamy sauce that’s surprisingly dairy-free. When soaked and blended the cashews create a smooth, rich texture that creates the perfect drizzle of sauce to finish off each plate. Cashews are also loaded with healthy fats and plant-based protein adding a nutrition boost to the meal.

Sweet Potatoes: Sweet potatoes add a natural sweetness and a dose of fiber to this sheet pan dinner to keep it comforting and satisfying. They roast beautifully, caramelizing on the edges while staying soft inside.

Chili Powder: Chili powder adds a warm, smoky kick that ties all the flavors of the dish together. It complements the creamy cashew sauce and the caramelized veggies. Just a sprinkle enhances the flavor with out making it outright spicy.

Sheet Pan Chicken Sausage and Veggies with Cashew Sauce

Recipe by Jenn Lueke

4.9 from 17 votes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

25

minutes

This Sheet Pan Chicken Sausage and Veggies is the ultimate easy, budget-friendly weeknight meal. Everything cooks together on one pan for minimal effort and cleanup. The creamy homemade cashew sauce takes simple roasted veggies and sausage to the next level with rich, nutty flavor and a hint of spice. High in protein, packed with nutrients, and totally satisfying, this sheet pan dinner proves that eating well doesn’t have to be complicated or expensive. This recipe is part of my November 2025 Budget Grocery Series.

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Ingredients

• For the Cashew Sauce

• 1/2 cup raw cashews

• 1/2 cup low-sodium chicken or vegetable broth

• 2 tablespoons maple syrup

• 1 tablespoon toasted sesame oil

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• 1/2 teaspoon red pepper flakes (optional)

• For the Sheet Pan

• 12 ounces precooked chicken sausage, sliced

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

• 16 ounces Brussels sprouts, halved

• 1 1/2 tablespoons olive oil

• 1/2 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1 teaspoon dried thyme

Directions

• Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and set aside.
• Place the cashews in a large heatproof glass jar or medium bowl and cover with boiling water. Set aside to soak and soften for at least 20 minutes.
• In a large bowl, combine the sliced chicken sausage, sweet potatoes, brussels sprouts, olive oil, chili powder, paprika, salt, and thyme and mix well. Transfer to the prepared sheet pan and spread in an even layer. Bake until the sweet potatoes are lightly browned and fork tender and the Brussels sprouts are crispy, 20 to 25 minutes.
• Meanwhile, when the cashews are done soaking, drain them in a colander. In a blender or food processor, combine the soaked cashews, broth, maple syrup, sesame oil, paprika, salt, and red pepper flakes (if using) and blend on high speed until completely smooth. If the sauce is too thick, add additional broth or water, 1 tablespoon at a time, until smooth. Add salt to taste.
• To serve, either drizzle the cashew sauce directly over top the sheet pan or divide among four plates then drizzle each play with sauce.

Notes

• Store it: Refrigerate the sheet pan in a sealed container for up to 4 days. Refrigerate the cashew sauce in a sealed jar or container for up to 1 week.
• Reheat it: Transfer the sheet pan components to a small sheet pan and bake or air fry on 350ºF until warm and re-crisped, about 10 minutes. Drizzle with sauce to serve.
• Vegetarian: Swap for one 15-ounce can of chickpeas, drained and rinsed, added directly to the sheet pan to roast. Or, swap for 1 cup of cooked green lentils. Steam the lentils first, according to package instructions, then add to the sheet pan to roast for 10 to 12 minutes.

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