Fall Sheet Pan Dinner

This Easy Fall Sheet Pan Dinner is so good that you’ll want to make it all year long! Seasonal veggies are paired with chicken apple sausage, tossed with a sweet and tangy marinade, and then roasted until tender. It’s such an easy dinner option and the leftovers are perfect for lunch the next day!

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Why You’ll Love This Fall Sheet Pan Dinner

• Easy – it doesn’t get easier than a sheet pan dinner! all you have to do is chop and slice, toss the veggies and chicken sausage in a marinade, transfer to a sheet pan and then bake.
• Cleanup is a breeze – this recipe comes together in one bowl and cooks on one sheet pan, making prep and cleanup a breeze. Plus, you can prep the ingredients in advance, making cleanup time even shorter.
• Flavorful – not only is this recipe easy, it’s also packed with flavor! The marinade is filled with spices, fresh herbs, and honey for the perfect balance of flavor.

Watch How to Make this Recipe

Recipe Ingredients

Olive Oil: this forms the base of the marinade, so be sure to use an olive oil you really love.

Herbs and Spices: you’ll need a combination of fresh thyme and dried spices to add flavor to the marinade.  

Dijon Mustard: I love to use whole-grain Dijon mustard in this recipe, but if you’re in a pinch you can use regular, smooth Dijon.

Apple Cider Vinegar: you’ll use this in the marinade to add a bit of tang.

Honey: for the perfect touch of sweetness.  

Chicken Apple Sausage: I love the flavor of chicken apple sausage in this recipe but feel free to go with another variety if you prefer. Andouille chicken sausage could also be a great option!

Sweet Potatoes: I love sweet potatoes in this recipe but diced butternut squash would also be wonderful.

Red Onion: dice the onion into large chunks so that it doesn’t burn in the oven. 

Brussels Sprouts: buy whole Brussels sprouts or, to save time, halved Brussels sprouts from the refrigerated produce section of your local grocery store. 

Garlic: try to use fresh garlic instead of pre-minced garlic cloves if you can. Trust me, it makes a difference when it comes to flavor.

Ways to Customize

• Include more or swap the vegetables – serving a crowd? Looking to add even more variety to the dish? Include any extra vegetables you have on hand, or use them in place of the veggies called for in this dish. Parsnips, carrots, cauliflower, broccoli, potatoes, bell peppers, etc. would all taste great. 
• Add crunch – sprinkle the finished dish with chopped walnuts, almonds, or even crispy onions for added crunch and flavor.
• Sprinkle on some cheese – I love shredding on a little cheese to finish this recipe! You could go with white cheddar or something stronger like grated gruyere.
• Chicken Sausage – like I mentioned earlier, feel free to use whatever chicken sausage you prefer! This recipe is pretty easy to customize so if you have a favorite brand or type of chicken sausage then feel free to use it.
• Honey – maple syrup will also work if that’s what you have on hand!

How to Make This Fall Sheet Pan Dinner

Step One: Preheat your oven to 425 degrees Fahrenheit. 

Step Two: Whisk all the marinade ingredients in a bowl until well combined. 

Step Three: Next, add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour the marinade over the sausage and veggies, and toss to combine and coat all the ingredients. 

Step Four: Transfer the sausage and veggies onto a large sheet pan lined with parchment paper, spreading the mixture out in a single layer. Make sure the Brussels sprouts are cut side down, too! 

Step Five: Bake for 25 to 30 minutes or until the potatoes are fork tender, tossing halfway through. 

Step Six: Remove the pan from the oven, and sprinkle a bit of parsley and green onions on top. Enjoy your harvest sheet pan dinner warm! 

Serving Suggestions 

I love that this sheet pan dinner is hearty enough to be served all on its own. However, it also pairs well with a variety of sides. Some of my favorite additions include: 

• Rice 
• Cauliflower Rice
• Quinoa
• Fall Harvest Salad

How to Store 

Store any leftovers in an airtight container in the fridge for up to 4 days.

When you’re ready to eat, reheat the chicken sausage and veggies on the stovetop in a skillet over medium heat, or in the microwave. 

More Delicious Sheet Pan Recipes 

• Sheet Pan Harissa Chicken Thighs and Veggies
• Sheet Pan Harvest Roasted Vegetables
• Sheet Pan Chicken Fajitas
• Sheet Pan Chicken Burrito Bowls
• Sheet Pan Chicken Sausage and Veggies
• Sheet Pan Honey Mustard Chicken Thighs

I hope you give this Easy Fall Sheet Pan Dinner Recipe a try! It’s so easy to make and packed with flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: The Mindful Hapa