Harvest Sheet Pan Sausage and Veggies — a quick, flavorful fall dinner made with apple chicken sausage, caramelized butternut squash, roasted Brussels sprouts, and crisp apples. Everything is tossed in a maple-mustard glaze with garlic and fresh herbs and roasted on one sheet pan for an easy, 30-minute meal.
This is one of my favorite simple autumn dinners. Sliced apple chicken sausage pairs perfectly with sweet, caramelized butternut squash, nutty roasted Brussels sprouts, and tender apple pieces. A maple-mustard glaze, minced garlic, onion powder, and a handful of fresh herbs bring everything together. It’s an ideal weeknight recipe because it’s fast to assemble, easy to scale, and can be prepped ahead. Roast everything together on a single pan for minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
- All the best fall flavors in a single, balanced sheet-pan meal.
- Ready in just about 30 minutes of oven time and roughly 45 minutes total from start to finish.
- Flexible: swap sausage for a plant-based alternative or omit for a vegetarian version.
- Great for meal prep and also works as a hearty side dish for special dinners or holiday gatherings.
Ingredients You’ll Need
- Apple chicken sausage — about 12 oz, sliced into coins. Substitute turkey or any chicken sausage, or omit for a meatless dish.
- Butternut squash — about 2 cups, peeled and cut into 1/2-inch cubes. Sweet potatoes, pumpkin, or carrots also work well.
- Brussels sprouts — about 2 cups, trimmed and halved. Broccoli, cauliflower, asparagus or zucchini are good alternatives.
- Apples — 2 medium (Honeycrisp, Gala or Granny Smith recommended), peeled and chopped. Pears can be used instead.
- Olive oil — 2 tablespoons to help with roasting and caramelization.
- Maple syrup — 3 tablespoons to add sweetness and a glossy finish. Honey can substitute.
- Dijon mustard — 1 tablespoon for tang and depth.
- Garlic — 4 cloves, minced (or 1 teaspoon garlic powder if needed).
- Onion powder — 1/2 teaspoon.
- Salt and black pepper — 1/2 teaspoon each, or to taste.
- Fresh herbs — 1 teaspoon each, finely chopped: sage, thyme, and rosemary. Use dried herbs if fresh are unavailable (use about one-third the amount).
How to Make Sheet Pan Sausage and Veggies
- Prep the ingredients. Preheat the oven to 425°F (220°C). Peel and cube the butternut squash, trim and halve the Brussels sprouts, core and chop the apples, and slice the sausage into coins. Aim for similarly sized pieces so everything cooks evenly.
- Whisk the glaze. In a small bowl, combine the olive oil, maple syrup, Dijon mustard, minced garlic, and onion powder. Whisk until smooth.
- Assemble on the sheet pan. Spread the sausage, squash, Brussels sprouts, and apples in a single layer on a large rimmed baking sheet. Drizzle the maple-mustard glaze over everything, sprinkle the fresh herbs, then toss gently to coat. Season with salt and pepper.
- Roast. Roast at 425°F for about 30 minutes, tossing once or twice halfway through so the vegetables brown evenly. The squash should be tender and caramelized and the sausage warmed through.
- Serve. Plate immediately. Serve on its own or alongside rice, quinoa, or cauliflower rice for a low-carb option. Leftovers reheat well and make a satisfying lunch.
How to Cut Butternut Squash
- Stabilize and peel. Slice off the bottom end so the squash sits flat. Use a sharp vegetable peeler and peel from top to bottom. The skin of butternut squash is fairly smooth and peels easily once stabilized.
- Halve and seed. Trim the stem, then carefully cut the squash in half lengthwise with a sharp chef’s knife. If the squash is very firm, microwave for 30–60 seconds to soften slightly, then scoop out seeds with a spoon.
- Cube evenly. Place the halves cut-side down, slice into strips, then cut into 1/2- to 1-inch cubes. Keep pieces uniform so they roast at the same rate.
Tips, Variations, and Tools
- If you prefer crisper vegetables, spread components out with plenty of space on the sheet pan so steam can escape and edges brown.
- For a vegetarian version, swap the sausage for hearty roasted chickpeas or omit meat and increase the squash and apples.
- Add toasted pecans or walnuts at the end for crunch, or finish with a splash of apple cider vinegar for brightness.
- Use a heavy, rimmed sheet pan for the best heat distribution and easier tossing. Lining the pan with foil or parchment paper makes cleanup faster.
Prepping and Storage
To prep ahead: Chop the vegetables and apples up to 5 days in advance and store them in airtight containers in the refrigerator. Slice the sausage and keep it refrigerated separately until ready to roast.
To store leftovers: Allow the dish to cool, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently in a skillet or oven to revive crisp edges, or microwave for convenience.
Recipe Summary
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
Nutrition (per serving)
Serving: 1/4 of recipe | Calories: 334 kcal | Carbohydrates: 40.4 g | Protein: 15.1 g | Fat: 12 g | Saturated Fat: 2.6 g | Sodium: 651 mg | Fiber: 6.4 g | Sugar: 24.3 g
Nutrition information is an approximation and should be used as a guideline.
More Sheet Pan and Fall-Inspired Ideas
- 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
- Maple Glazed Squash and Brussels Sprouts
- Sausage, Apple and Herb Stuffing
- Roasted Squash, Cauliflower and Chickpeas
- Crock Pot Butternut Squash Chili
- Fall Brussels Sprout Salad
If you make this Harvest Sheet Pan Sausage and Veggies, I hope you enjoy it — it’s a simple, cozy way to celebrate fall produce. Share your favorite variations and any tips for getting the perfect roast!