Harvest Sheet Pan Sausage and Veggies—an easy, flavorful fall dinner made with apple chicken sausage, roasted butternut squash, Brussels sprouts, and apples. Everything is tossed in a maple‑mustard glaze and finished with fresh herbs for a cozy, one‑pan meal ready in about 30 minutes.
This is one of my favorite fall sheet‑pan dinners. Crisp apple chicken sausage pairs with caramelized butternut squash, tender Brussels sprouts, and chunks of apple. A simple maple‑mustard glaze, garlic, and chopped fresh herbs elevate the vegetables and sausage while roasting together on a single pan. It’s fast to assemble, easy to prep ahead, and ideal for busy weeknights or a relaxed family meal.
Why You’ll Love this Recipe
- Classic fall flavors in a wholesome, balanced sheet‑pan meal.
- Ready in about 30 minutes and cooked on one baking sheet for minimal cleanup.
- Flexible—swap the sausage or vegetables to suit what’s in season.
- Great as a main dish on weeknights or as a hearty side for holiday gatherings.
Ingredients You’ll Need
- 12 oz apple chicken sausage, sliced into coins (use any chicken or turkey sausage or omit for a vegetarian version)
- 2 cups butternut squash, peeled and cut into 1/2‑inch cubes (sweet potatoes or pumpkin work too)
- 2 cups Brussels sprouts, trimmed and halved (broccoli, cauliflower, or zucchini are good swaps)
- 2 apples (Honeycrisp, Gala, or Granny Smith recommended), peeled and chopped
- 2 tablespoons olive oil
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- 1 teaspoon each fresh sage, thyme, and rosemary, finely chopped (or use dried herbs to taste)
How to Make Sheet Pan Sausage and Veggies
- Prep the produce and sausage. Trim and halve the Brussels sprouts. Peel and cube the butternut squash into roughly 1/2‑inch pieces. Peel and chop the apples, and slice the sausage into coins so everything cooks evenly.
- Whisk the maple‑mustard glaze. In a small bowl combine the maple syrup, olive oil, Dijon mustard, minced garlic, and onion powder. Whisk until smooth and set aside.
- Toss and arrange on a baking sheet. Spread the sausage, squash, Brussels sprouts, and apples in a single layer on a large baking sheet lined with foil or parchment if you like easier cleanup. Drizzle the maple‑mustard glaze over the pan and sprinkle with the chopped fresh herbs. Toss gently to coat, then season with salt and pepper.
- Roast. Bake at 425°F (220°C) for about 30 minutes, tossing once halfway through, until vegetables are tender and golden and the sausage is heated through.
- Serve. Serve hot with rice, quinoa, or cauliflower rice for a low‑carb option—or enjoy it on its own as a satisfying fall main dish.
How to Cut Butternut Squash
- Trim the bottom so the squash sits flat. Use a sturdy vegetable peeler to remove the skin from top to bottom.
- Cut off the stem and slice the squash in half lengthwise using a sharp chef’s knife. If it’s very firm, warm it in the microwave or oven for a few minutes to soften slightly. Scoop out the seeds with a spoon.
- Place halves cut‑side down and slice into 1‑inch cubes for even roasting. Aim for similar‑sized pieces so everything cooks at the same rate.
Sheet Pans I Recommend
I use roomy, durable sheet pans with a slightly raised edge for sheet‑pan dinners. A thicker pan resists warping, holds heat well, and gives the vegetables room to caramelize. Lining with foil or parchment makes cleanup quick and easy.
Prep and Storage Tips
Prep: Chop the vegetables and apples ahead of time and store them in airtight containers in the refrigerator for up to 3–5 days. Pre‑slicing the sausage makes dinner come together even more quickly.
Storage: Let leftovers cool slightly, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently in a 350°F oven or in a skillet to preserve texture.
Recipe Details
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
Nutrition (approximate per serving)
- Calories: 334 kcal
- Carbohydrates: 40.4 g
- Protein: 15.1 g
- Fat: 12 g
- Fiber: 6.4 g
- Sugar: 24.3 g
Nutrition information is an approximation and will vary based on ingredient brands and substitutions.
More Sheet Pan Recipes You’ll Love
- Sheet Pan Ginger Maple Chicken and Veggies
- Sheet Pan Maple Dijon Glazed Salmon
- Sheet Pan Honey Balsamic Chicken and Veggies
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Asian Glazed Salmon and Veggies
More Fall Recipes You’ll Love
- Maple Glazed Butternut Squash and Brussels Sprouts
- Sausage, Apple and Herb Stuffing
- Roasted Squash, Cauliflower and Chickpeas
- Slow Cooker Butternut Squash and Farro Chili
- Fall Brussels Sprout Salad
If you make this Harvest Sheet Pan Sausage and Veggies, I hope it becomes a fall favorite. Try different sausages or vegetables to suit your taste, and don’t forget to leave feedback about what worked well for you.