Fall Sheet Pan Dinner: Easy Chicken Sausage Recipe

When the air gets crisp and the leaves start changing colors, nothing beats a warm, comforting meal that comes together in one pan. This Fall Sheet Pan Dinner is exactly what your busy weeknights need—golden roasted vegetables, juicy chicken apple sausage, and all the cozy fall flavors you crave without the cleanup hassle.

I created this recipe after one particularly hectic Tuesday when I needed dinner on the table fast but didn’t want to sacrifice flavor or nutrition. The result? A gorgeous sheet pan loaded with tender butternut squash, sweet Brussels sprouts, crispy apples, and perfectly browned sausage that tastes like autumn on a plate.

The best part about this sheet pan dinner recipe is how forgiving it is. You can swap vegetables based on what’s in your fridge, adjust the seasonings to your taste, and have everything ready in about 40 minutes from start to finish. If you’re looking for more cozy fall meals, check out my Stuffed Pumpkin with Rice and Sausage for another seasonal favorite.

Why You’ll Love This Harvest Sheet Pan Dinner

This chicken sausage recipe checks every box for a weeknight winner. One pan means minimal cleanup, and the combination of sweet and savory ingredients creates a balanced meal that doesn’t need much else alongside it.

It’s naturally nutritious. Packed with colorful vegetables like butternut squash, Brussels sprouts, and red onions, you’re getting plenty of vitamins, fiber, and antioxidants in every bite. The chicken apple sausage adds lean protein without being heavy.

It’s ridiculously flexible. Don’t have Brussels sprouts? Use broccoli or cauliflower. Not a fan of butternut squash? Sweet potatoes work beautifully. This recipe adapts to whatever you have on hand or whatever’s looking good at the farmers market.

It makes incredible leftovers. This easy weeknight dinner actually tastes even better the next day when all those flavors have had time to meld together. Pack it for lunch, reheat it for a quick dinner, or enjoy it cold straight from the fridge.

The maple-herb marinade brings everything together with just the right amount of sweetness to complement the savory sausage and earthy vegetables. It’s comfort food that happens to be good for you.

Ingredients You’ll Need

For the Vegetables and Sausage:

1 pound chicken apple sausage, sliced into 1-inch rounds
3 cups butternut squash, peeled and cut into 1-inch cubes
2 cups Brussels sprouts, trimmed and halved
2 medium apples (Honeycrisp or Gala work great), cored and cut into wedges
1 large red onion, cut into thick wedges
3 tablespoons olive oil

For the Maple-Herb Marinade:

2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
½ teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cinnamon (optional, but adds a lovely warmth)

Optional Garnishes:

Fresh parsley, chopped
Dried cranberries
Toasted pecans or walnuts
Crumbled goat cheese or feta

Kitchen Tools You’ll Need

Having the right equipment makes this roasted veggies and sausage recipe even easier:

Large rimmed sheet pan (18×13 inches works perfectly)
Parchment paper or silicone baking mat (makes cleanup even faster)
Large mixing bowl for the marinade
Sharp chef’s knife and cutting board
Measuring spoons and cups
Wooden spoon or spatula for tossing

A good quality sheet pan with a rim is essential here—you don’t want those delicious juices dripping into your oven. I prefer using parchment paper because it makes cleanup absolutely effortless.

How to Make This Fall Sheet Pan Dinner

Step 1: Prep Your Ingredients

Start by preheating your oven to 425°F (220°C). Line your sheet pan with parchment paper and set it aside.

Wash and prep all your vegetables. Cut the butternut squash into uniform 1-inch cubes so they cook evenly. Trim the Brussels sprouts and slice them in half lengthwise. Cut your red onion into thick wedges, keeping some of the root end attached so the wedges hold together during roasting.

Core your apples and cut them into thick wedges—about 8 pieces per apple. Slice the chicken apple sausage into 1-inch rounds. Having everything prepped before you start makes the assembly so much faster.

Step 2: Create the Maple-Herb Marinade

In a large mixing bowl, whisk together the maple syrup, balsamic vinegar, and Dijon mustard until well combined. The mustard helps emulsify everything and adds a subtle tang that balances the sweetness.

Add the minced garlic, thyme, rosemary, smoked paprika, salt, black pepper, and cinnamon if using. Whisk everything together until you have a smooth, fragrant marinade. Give it a taste and adjust the seasonings if needed—you want a good balance of sweet, savory, and tangy.

Step 3: Toss Everything Together

Add all your prepped vegetables, apple wedges, and sausage rounds to the bowl with the marinade. Drizzle the olive oil over everything.

Using your hands or a large spoon, toss everything together until each piece is beautifully coated with the marinade. Don’t rush this step—you want every vegetable and sausage piece to be covered in that flavorful mixture.

Step 4: Arrange on the Sheet Pan

Spread everything out in a single layer on your prepared sheet pan. This is important for getting that golden caramelization we’re after. If things are piled on top of each other, they’ll steam instead of roast.

Make sure the Brussels sprouts are cut-side down when possible—this helps them get those gorgeous crispy edges. Nestle the sausage pieces throughout the vegetables rather than grouping them all together.

If your sheet pan looks overcrowded, use two pans instead. Overcrowding leads to soggy vegetables, and nobody wants that.

Step 5: Roast to Perfection

Slide your sheet pan into the preheated oven and roast for 25-30 minutes. About halfway through (around the 15-minute mark), pull out the pan and give everything a good stir with a spatula.

This ensures even browning and prevents anything from sticking. Return the pan to the oven and continue roasting until the vegetables are tender and caramelized around the edges, and the sausage is nicely browned.

The Brussels sprouts should be crispy on the outside, the butternut squash should be fork-tender, and those apples will be soft and jammy—almost like a savory apple compote.

Step 6: Garnish and Serve

Remove the sheet pan from the oven and let it rest for about 5 minutes. This gives everything a chance to settle and makes it easier to serve without burning your tongue.

Transfer everything to a serving platter or serve straight from the pan for that rustic, farmhouse feel. Sprinkle with fresh parsley, dried cranberries, or toasted nuts if you’re using them. A crumble of goat cheese or feta on top takes this to the next level.

Tips for the Best Results

Don’t skip the parchment paper. It seriously makes cleanup a breeze and prevents sticking. Silicone baking mats work great too.

Cut everything uniformly. Same-sized pieces cook at the same rate. Your butternut squash cubes should all be roughly the same size, and Brussels sprouts should be halved evenly.

Give vegetables space to breathe. Crowding the pan creates steam, which leads to mushy vegetables instead of caramelized ones. Use two pans if needed.

Choose the right apples. Firm, slightly tart apples like Honeycrisp, Gala, or Granny Smith hold their shape better during roasting. Super soft apples will turn to mush.

Add delicate items later. If you want to add softer vegetables like zucchini or bell peppers, add them during the last 15 minutes of cooking so they don’t get overcooked.

Adjust seasonings to taste. Some chicken sausages are saltier than others, so taste your marinade before adding it and adjust the salt accordingly.

Ingredient Substitutions and Variations

This healthy dinner idea is incredibly versatile. Here are some ways to make it your own:

Vegetable swaps: Replace butternut squash with sweet potatoes, acorn squash, or even carrots. Swap Brussels sprouts for broccoli florets, cauliflower, or green beans. Add bell peppers in any color for extra sweetness.

Protein alternatives: Use turkey sausage, pork sausage, or Italian sausage instead of chicken apple sausage. For a vegetarian version, use plant-based sausage or add chickpeas for protein.

Fruit variations: Try pears instead of apples for a slightly different sweetness. Dried cranberries or fresh figs added in the last 10 minutes of roasting are delicious too.

Herb changes: Swap thyme and rosemary for sage and oregano. Fresh herbs always taste better, but dried herbs work in a pinch—just use half the amount.

Make it spicier: Add cayenne pepper, red pepper flakes, or use a spicy sausage variety. A drizzle of hot honey before serving adds sweet heat.

Add grains: Serve this over quinoa, farro, or wild rice to make it more filling. The pan juices soak into the grains beautifully.

Storage and Reheating Instructions

Store leftover fall harvest dinner in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, making leftovers something to look forward to.

To reheat, spread everything on a sheet pan and warm in a 350°F oven for about 10-15 minutes until heated through. You can also reheat portions in the microwave for 1-2 minutes, though the vegetables won’t be quite as crispy.

This dish freezes reasonably well for up to 2 months. Let everything cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating. The apples and Brussels sprouts might be slightly softer after freezing, but the flavor remains delicious.

Serving Suggestions

While this sheet pan dinner recipe is a complete meal on its own, here are some ideas to round out your table:

Simple side salad: A fresh arugula salad with lemon vinaigrette cuts through the richness nicely. Baby spinach with dried cranberries and candied pecans fits the fall theme perfectly.

Crusty bread: A warm baguette or sourdough bread is perfect for soaking up all those flavorful pan juices. Garlic bread would be amazing too.

Grains: Serve over fluffy quinoa, wild rice, or farro for a more substantial meal. The pan drippings create a natural sauce for the grains.

Wine pairing: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the sweet and savory flavors beautifully.

Breakfast remix: Leftover sheet pan dinner makes an incredible breakfast hash. Just reheat it and top with a fried or poached egg.

Make-Ahead and Meal Prep Tips

This recipe is fantastic for meal prep and busy weeks. Here’s how to get ahead:

Prep vegetables in advance: Cut all your vegetables up to 2 days ahead and store them in separate containers in the fridge. Wait to toss with the marinade until you’re ready to cook.

Marinate ahead: You can mix the vegetables, sausage, and marinade together up to 24 hours before roasting. Store everything in a large ziplock bag or covered bowl in the refrigerator, then dump onto your sheet pan when ready to cook.

Make the marinade early: Whisk together the marinade ingredients up to 3 days in advance and store in a sealed jar in the fridge. Shake well before using.

Batch cook for the week: Double the recipe and cook on two sheet pans. Portion into individual meal prep containers for easy grab-and-go lunches or quick dinners throughout the week.

Freeze prepped ingredients: For longer-term planning, you can freeze the cut vegetables and sausage separately (before cooking) for up to 2 months. Thaw overnight in the fridge before proceeding with the recipe.

Why Sheet Pan Dinners Work for Busy Families

Sheet pan dinners have become my go-to solution for those nights when everyone’s hungry, I’m tired, and the last thing I want to do is juggle multiple pots and pans.

Minimal cleanup means more time with your family and less time scrubbing dishes. One pan, one spatula, and you’re done. Seriously, that’s it.

Hands-off cooking gives you 30 minutes to help with homework, throw in a load of laundry, or just sit down and breathe. Once everything’s in the oven, you’re basically done.

Built-in sides mean you don’t have to think about what to serve alongside your protein. The vegetables are already there, roasting right alongside everything else.

Beginner-friendly techniques make this accessible even if you’re not confident in the kitchen. There’s no complicated timing or techniques—just chop, toss, and roast.

Endless variety keeps dinner interesting. Once you master the basic technique, you can swap ingredients based on seasons, preferences, or what’s on sale.

For more one-pan meal inspiration, check out this Tater Tot Casserole Recipe that’s another family favorite in our house.

Nutritional Benefits of This Fall Harvest Meal

This healthy dinner idea delivers serious nutrition without sacrificing flavor.

Butternut squash is loaded with vitamin A, vitamin C, and fiber. It supports eye health, boosts immunity, and keeps your digestive system happy. The natural sweetness means no added sugars needed.

Brussels sprouts are cruciferous vegetable powerhouses packed with vitamins K and C, folate, and antioxidants. They support bone health and may help reduce inflammation.

Apples add fiber, vitamin C, and various antioxidants. They support heart health and add natural sweetness without refined sugars.

Chicken apple sausage provides lean protein to keep you satisfied and support muscle health. Choosing chicken over pork reduces saturated fat while still delivering great flavor.

Red onions contain quercetin, a powerful antioxidant that supports heart health and may help regulate blood sugar levels.

Olive oil provides healthy monounsaturated fats that support heart health and help your body absorb fat-soluble vitamins from the vegetables.

Herbs and spices like rosemary, thyme, and cinnamon aren’t just flavorful—they contain anti-inflammatory compounds and antioxidants that support overall health.

Frequently Asked Questions

Q: Can I use ground turkey or chicken instead of ground beef for this tater tot casserole?

A: This recipe actually uses chicken apple sausage rather than ground meat, which gives it a completely different flavor profile. However, if you want to make a variation with ground turkey or chicken, you could brown it separately with some of the marinade seasonings and add it to the sheet pan. Just note that you’d be creating a hybrid dish rather than following this specific recipe.

Q: Can I use other types of sausage instead of chicken apple sausage?

A: Yes, you can substitute chicken sausage with turkey, pork, or even a plant-based sausage, depending on your preference. Italian sausage adds a more savory, herby flavor, while regular chicken or turkey sausage works great. Just be mindful that pork sausage has more fat, so you might want to reduce the olive oil slightly.

Q: Can I prep this sheet pan dinner in advance?

A: Absolutely! You can marinate the sausage and veggies ahead of time and refrigerate them for up to 24 hours before baking. You can also prep all the vegetables 2 days ahead and store them separately, then toss with the marinade when you’re ready to cook. This makes it perfect for busy weeknights when you want dinner ready fast.

Q: What can I serve with this Harvest Sheet Pan Dinner?

A: This dish pairs well with a simple side salad, rice, or a warm crusty bread to soak up the delicious juices. A fresh arugula salad with lemon vinaigrette is my favorite pairing. You could also serve it over quinoa or farro for a heartier meal. Honestly, it’s substantial enough to stand alone as a complete dinner.

Q: How do I make this recipe spicier?

A: Add a pinch of cayenne pepper or red pepper flakes to the marinade for an extra kick of heat. You could also use a spicy variety of sausage or drizzle everything with hot honey before serving. Start with a small amount of heat and add more to taste—you can always add more, but you can’t take it away.

Q: Can I make this recipe vegetarian?

A: Yes! Replace the chicken apple sausage with plant-based sausage or skip it entirely and add chickpeas for protein. You could also add cubed firm tofu that’s been pressed and marinated. The vegetables are so flavorful that the dish still works beautifully without meat.

Q: What if my vegetables aren’t browning?

A: Make sure your oven is fully preheated to 425°F and that you’re not overcrowding the pan. Vegetables release moisture as they cook, and if they’re too close together, they’ll steam instead of roast. Use two pans if needed. Also, make sure your vegetables are well-coated with oil—that helps with browning.

Q: Can I add other fall vegetables?

A: Definitely! Sweet potatoes, carrots, parsnips, or delicata squash would all be wonderful additions. Just make sure everything is cut to similar sizes so it all cooks evenly. Add more delicate vegetables like zucchini or bell peppers in the last 15 minutes so they don’t get mushy.

More Delicious Fall Dinner Ideas

If you loved this fall sheet pan dinner, you’ll want to try these other cozy autumn recipes from my kitchen:

Stuffed Pumpkin with Rice and Sausage – An impressive centerpiece that’s easier than it looks
Tater Tot Casserole Recipe – The ultimate comfort food for chilly nights

For even more sheet pan dinner recipes and seasonal meal ideas, check out these beautiful collections on Pinterest where you’ll find endless inspiration for fall cooking.

Final Thoughts on This Easy Weeknight Dinner

This Fall Sheet Pan Dinner with chicken apple sausage and roasted vegetables has earned its spot in my regular dinner rotation for good reason. It’s colorful, flavorful, nutritious, and requires minimal effort for maximum reward.

The combination of sweet roasted apples, caramelized butternut squash, crispy Brussels sprouts, and juicy sausage creates a symphony of fall flavors that never gets old. The maple-herb marinade pulls everything together with just the right balance of sweet, savory, and tangy notes.

Whether you’re cooking for your family on a busy Tuesday or hosting friends for a casual fall dinner party, this recipe delivers every single time. It’s proof that simple ingredients prepared well can create something truly special.

The best part? You can adapt this recipe to use whatever vegetables and sausage you have on hand or find at the market. Once you master the basic technique, you’ll find yourself creating endless variations throughout the fall and winter seasons.

So preheat that oven, grab your favorite sheet pan, and get ready to fall in love with the easiest, most delicious fall harvest dinner you’ll make all season. Your future self will thank you when you’re sitting down to a hot, homemade meal without a sink full of dishes waiting.

Recipe Card

Fall Sheet Pan Dinner with Chicken Sausage and Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Cuisine: American
Course: Main Dish

Ingredients:

For the Sheet Pan:

1 pound chicken apple sausage, sliced into 1-inch rounds
3 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 medium apples, cut into wedges
1 large red onion, cut into wedges
3 tablespoons olive oil

For the Marinade:

2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
½ teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cinnamon (optional)

Instructions:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, garlic, thyme, rosemary, paprika, salt, pepper, and cinnamon.
Add butternut squash, Brussels sprouts, apples, red onion, and sausage to the bowl. Drizzle with olive oil and toss until everything is evenly coated.
Spread mixture in a single layer on the prepared sheet pan. Place Brussels sprouts cut-side down when possible.
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized and sausage is browned.
Let rest 5 minutes before serving. Garnish with fresh parsley, dried cranberries, or toasted nuts if desired.

Notes:

Don’t overcrowd the pan or vegetables will steam instead of roast
Use two pans if needed for better browning
Store leftovers in an airtight container for up to 4 days