30-Minute Sheet Pan Chicken Sausage with Spring Vegetables and Mustard Glaze

Sheet pan chicken sausage with spring vegetables is the kind of one pan dinner that earns a permanent spot in the weeknight rotation. Ten minutes of prep, one pan in the oven, and a tangy mustard glaze that pulls the whole thing together. This is a Tuesday night dinner — no drama, no special equipment, no pile of dishes.

Why This Recipe Works

• Truly 30 minutes. Ten minutes to prep, twenty minutes in the oven. That's the whole timeline.
• One pan, real cleanup. A sheet of Reynolds parchment and you're basically done before you start.
• The glaze does the heavy lifting. Whole grain Dijon, honey, and a splash of apple cider vinegar turn basic sausage and vegetables into something that actually tastes intentional.
• Spring vegetables roast fast. Asparagus, snap peas, and radishes hit the right texture at high heat — no mushy vegetables here.
• Flexible. Different sausage flavors, different vegetables, whatever's in the crisper drawer. This recipe adapts.

Ingredients

• 1.5 lbs chicken sausage links (4-5 links), sliced into 1-inch coins
• 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
• 2 cups sugar snap peas, strings removed
• 1 cup radishes, halved
• 1 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• Salt and black pepper to taste

Mustard Glaze:

• 2 tablespoons whole grain Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 425°F. Line a large rimmed sheet pan with Reynolds parchment paper.
2. In a small bowl, whisk together the Dijon mustard, honey, 1 tablespoon olive oil, apple cider vinegar, and minced garlic. Set aside.
3. Arrange the sliced sausage, asparagus, snap peas, radishes, and zucchini in a single layer on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
4. Roast at 425°F for 12 minutes, until the vegetables are just starting to soften and the sausage edges are beginning to brown.
5. Remove the pan from the oven and drizzle the mustard glaze evenly over everything. Toss gently on the pan to coat.
6. Return to the oven for 6-8 more minutes, until the sausage is golden brown and caramelized and the vegetables are tender with slightly charred edges.
7. Serve straight from the pan. Good with crusty bread, over rice, or on its own.

Tips and Substitutions

• Sausage flavor matters. Apple chicken sausage is particularly good here — the sweetness plays well with the mustard glaze. Spinach and feta works too. Avoid anything with a very strong spice profile, which can fight the glaze.
• Swap the vegetables. Broccolini, green beans, halved cherry tomatoes, or sliced fennel all roast well at this temperature. If you're using something denser — like carrots or sweet potato — cut them smaller or give them a 5-minute head start in the oven before adding the rest.
• Make it gluten-free. Most chicken sausages are already gluten-free, but check the label. Everything else in this recipe is naturally GF.
• Smooth Dijon works fine. Whole grain gives the glaze a little texture, but regular Dijon is a perfectly good substitute. Don't skip the mustard entirely — it's what makes the glaze stick and caramelize.
• Leftovers are solid. Reheats well in a 375°F oven for about 8 minutes. The snap peas soften a bit overnight, which is worth knowing going in — they're still good, just less crisp.
• Prep ahead. Slice the sausage and vegetables the night before and store them in the fridge. The glaze takes two minutes to whisk together, so you can do that while the oven preheats.

---