Description
This Harvest Sheet Pan Dinner Recipe combines sweet potatoes, Brussels sprouts, and chicken apple sausage into a one-pan autumn feast ready in just 40 minutes. With caramelized vegetables, savory herbs, and minimal cleanup, it’s the perfect weeknight dinner to celebrate fall flavors with ease.
Ingredients
Scale
Protein & Vegetables:
- 4 chicken apple sausages
- 1 lb sweet potatoes
- 1 lb Brussels sprouts
- 1–2 shallots
Seasonings & Oil:
- 3 tbsp extra-virgin olive oil (or avocado oil)
- 1 tsp fresh rosemary, finely chopped (or 3/4 tsp dried)
- 1 tsp garlic powder (optional)
- Kosher salt to taste
- Freshly cracked black pepper
Substitutions: Turkey or Italian sausage, plant-based sausage, butternut squash, broccoli, or cauliflower.
Instructions
- Preheat oven: Heat to 400°F and line baking sheet with parchment paper.
- Slice sausage: Cut sausages diagonally into 3/4-inch pieces.
- Prep shallots: Slice into rings.
- Cube sweet potatoes: Peel and dice into uniform 1-inch cubes.
- Prep Brussels sprouts: Halve lengthwise and rinse well.
- Season: Toss all ingredients in olive oil, rosemary, garlic powder, salt, and pepper.
- Arrange: Spread in a single layer on sheet pan.
- Roast: Bake 15 minutes, then flip ingredients.
- Finish roasting: Bake another 15 minutes until vegetables are golden and sausage browned.
Notes
Avoid overcrowding the pan for best caramelization. Cut vegetables evenly for consistent cooking. Store leftovers up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Sheet Pan Meals, Fall Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 recipe)
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 45mg
Keywords: harvest sheet pan dinner, chicken apple sausage, roasted vegetables, one pan meals, fall dinner recipes