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Oven Roasted Sausage Skillet With Vegetables | Kita Roberts GirlCarnivore.com

Oven Roasted Sausage and Vegetables

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 764kcal


  • 1 head broccoli cut into bite sized pieces
  • 4 cloves garlic sliced
  • ½ red onion sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 cup mushrooms baby bellas sliced
  • 2 tablespoon olive oil
  • salt and pepper
  • 1 lbs chicken sausage of choice I used a parsley and cheese chicken sausage
  • 8 oz pasta
  • 15 oz jar red pepper alfredo sauce or sauce of choice if desired


  • Preheat the oven to 425.
  • In a large baking dish, toss the broccoli, garlic, onion, cherry tomatoes, and mushrooms with olive oil and season with salt and pepper. Shake dish a bit to spread everything evenly in a single layer.
  • Nestle the chicken sausage into the vegetables.
  • Bake for 15-18 minutes, carefully toss everything. 
  • Bake for another 15 to 20 minutes until veggies are roasted and sausage is cooked through.
  • Meanwhile, cook pasta according to directions in a large pot of salted water until al dente.
  • Remove the roasting veggies from the oven. Place the sausage on a platter to rest. 
  • Toss pasta with sauce and add in the roasted veggies. Slice the sausage and stir in as well.


Calories: 764kcal | Carbohydrates: 65g | Protein: 33g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 1934mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1530IU | Vitamin C: 148.1mg | Calcium: 96mg | Iron: 3.2mg