Go Back

Best Harvest Sheet Pan Dinner Recipe | Fall Vegetables & Sausage

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Fall Recipes, Sheet Pan Meals
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

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.

Method
 

  1. Preheat oven: Heat to 400°F and line baking sheet with parchment paper.
  2. Slice sausage: Cut sausages diagonally into 3/4-inch pieces.
  3. Prep shallots: Slice into rings.
  4. Cube sweet potatoes: Peel and dice into uniform 1-inch cubes.
  5. Prep Brussels sprouts: Halve lengthwise and rinse well.
  6. Season: Toss all ingredients in olive oil, rosemary, garlic powder, salt, and pepper.
  7. Arrange: Spread in a single layer on sheet pan.
  8. Roast: Bake 15 minutes, then flip ingredients.
  9. 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.