If you’re looking for a simple, cozy meal that captures the flavors of fall, this Fall Sheet Pan Dinner is exactly what you need. It’s loaded with seasonal vegetables, perfectly roasted protein, and warm, comforting spices. Plus, everything cooks on one pan, making cleanup a breeze! Trust me, this is a weeknight game-changer.
Why You’ll Love Fall Sheet Pan Dinner
This recipe isn’t just about tossing ingredients onto a pan—it’s about creating a balanced, flavorful meal with minimal effort. Here’s why you’ll love it:
- One-Pan Wonder: Everything cooks on a single sheet pan, so cleanup is effortless.
- Seasonal & Nutritious: Packed with fall veggies like sweet potatoes, Brussels sprouts, and apples.
- Quick & Easy: Minimal prep and hands-off cooking make this perfect for busy nights.
- Customizable: Swap out veggies or protein to fit your taste and dietary needs.
- Crowd-Pleasing: A hit with the whole family—kids and adults alike!
Ingredients in Fall Sheet Pan Dinner
Here’s what makes this meal so delicious:
- Chicken Sausage: Flavorful and easy to cook, it pairs perfectly with roasted veggies.
- Sweet Potatoes: Naturally sweet and caramelized when roasted.
- Brussels Sprouts: Crispy on the outside, tender on the inside.
- Apples: A touch of natural sweetness to balance the savory flavors.
- Red Onion: Adds a mild, sweet bite when roasted.
- Olive Oil & Spices: A blend of garlic, smoked paprika, and cinnamon brings warmth and depth.
- Maple Glaze: A drizzle of maple syrup and Dijon mustard ties everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to make this effortless sheet pan dinner:
Preheat the Oven: Set your oven to 400°F to ensure even roasting.
Prepare the Ingredients: Chop sweet potatoes, Brussels sprouts, apples, and onion into bite-sized pieces.
Season Everything: Toss the veggies and apples with olive oil, garlic, smoked paprika, cinnamon, salt, and pepper.
Arrange on the Sheet Pan: Spread everything evenly on a large baking sheet, ensuring the veggies aren’t overcrowded.
Add the Sausage: Nestle the chicken sausages among the vegetables.
Roast to Perfection: Bake for 25-30 minutes, flipping halfway through, until everything is golden and caramelized.
Drizzle with Maple Glaze: In the last 5 minutes of roasting, brush the sausage and veggies with a maple-Dijon glaze for extra flavor.
Serve & Enjoy: Let everything rest for a couple of minutes before serving warm.
How to Serve Fall Sheet Pan Dinner
This dish is satisfying on its own, but here are some ways to elevate it:
- Over Grains: Serve over quinoa, brown rice, or farro for a hearty meal.
- With a Side Salad: A crisp fall salad with apples and walnuts complements the flavors.
- Topped with Goat Cheese: A sprinkle of goat cheese adds a creamy, tangy finish.
- With Crusty Bread: Perfect for soaking up any leftover maple glaze!
Additional Tips
- Make Ahead: Chop the veggies in advance for an even faster dinner.
- Swap the Protein: Try turkey sausage, tofu, or even salmon.
- Change Up the Veggies: Butternut squash, carrots, or parsnips all work well.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Easily: Warm up in the oven at 350°F for the best texture.
FAQ Section
Q1: Can I use a different protein?
A1: Absolutely! Turkey sausage, chicken thighs, or tofu are great options.
Q2: Can I make this dish vegetarian?
A2: Yes! Swap the sausage for plant-based alternatives or roasted chickpeas.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the refrigerator for up to 3 days.
Q4: Can I make this ahead of time?
A4: Yes! Prep the veggies in advance and store them in the fridge until ready to roast.
Q5: Can I use frozen vegetables?
A5: Fresh is best for texture, but frozen can work—just increase roasting time.
Q6: What’s the best way to reheat this dish?
A6: Reheat in the oven at 350°F for 10-15 minutes to keep everything crispy.
Q7: Can I make this gluten-free?
A7: Yes! Just ensure your sausage is gluten-free.
Q8: Can I add more spice?
A8: Definitely! A pinch of cayenne or chili flakes adds a nice kick.
Q9: What kind of apples work best?
A9: Honeycrisp, Fuji, or Pink Lady apples hold up well to roasting.
Q10: Can I double the recipe?
A10: Yes, just use two sheet pans to avoid overcrowding.
Final Thoughts
This Fall Sheet Pan Dinner is the perfect way to enjoy the season’s best flavors with minimal effort. It’s cozy, nourishing, and incredibly easy to make. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this one’s a winner. Give it a try and let me know what you think!
Happy cooking!
Print
Fall Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Fall Sheet Pan Dinner is the perfect one-pan meal for busy weeknights! Featuring chicken apple sausage, roasted Brussels sprouts, sweet potatoes, and red onion, all tossed in a sweet and tangy marinade, this dish is simple, flavorful, and packed with nutrients. Plus, leftovers make an easy meal-prep lunch!
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 1 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 2 teaspoons fresh thyme
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
For the Chicken Sausage & Veggies:
- 1 lb chicken apple sausage (5 links), sliced into rounds
- 1 lb sweet potatoes, peeled and diced
- 1 small red onion, diced into large chunks
- 16 oz Brussels sprouts, halved
- 5 cloves garlic, minced
- Chopped parsley and green onion, for garnish
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Marinade:
- In a bowl, whisk together olive oil, salt, black pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar.
- Coat the Ingredients:
- Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large bowl.
- Pour the marinade over the mixture and toss until everything is well coated.
- Arrange on a Sheet Pan:
- Line a large sheet pan with parchment paper.
- Spread the ingredients in a single layer, ensuring the Brussels sprouts are cut-side down for caramelization.
- Roast the Meal:
- Bake for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and everything is golden brown.
- Garnish & Serve:
- Remove from the oven and sprinkle chopped parsley and green onion on top.
- Serve immediately and enjoy!
Notes
- Swap chicken apple sausage for turkey sausage, andouille, or plant-based sausage.
- Add butternut squash, carrots, or bell peppers for extra veggies.
- For a crispier texture, broil for 2-3 minutes at the end of roasting.
- Drizzle with balsamic glaze or extra honey before serving for added flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 35mg