Sheet Pan Sausage and Fall Vegetables
This Sheet Pan Sausage and Fall Vegetables recipe is everything I love about easy fall dinners! Chicken apple sausage, sweet potatoes, Brussels sprouts, apples and shallots roast together in a sweet and savory maple Dijon sauce until tender and caramelized. It’s a delicious, satisfying dinner with minimal prep and cleanup!
There’s something about roasted fall vegetables that I just can’t get enough of, especially when they’re tossed with my favorite chicken apple sausage and a flavorful sauce!
This easy Sheet Pan Sausage and Fall Vegetables combines juicy chicken apple sausage with fall veggies like sweet potatoes, Brussels sprouts, shallot, and crisp apples. Everything is coated in a simple maple Dijon sauce with fresh rosemary, then roasted to caramelized perfection.
The best part? It’s an entire meal on one pan, and the combination of sweet and savory flavors makes it anything but boring.
It takes about 10 minutes to prep, so it’s perfect for busy weeknights. I personally love the leftovers for lunch!
If you love Italian sausage, try my sheet pan sausage with sweet potatoes and peppers!
Why you’ll love this recipe
- Easy to make. This fall sheet pan dinner takes just 10 minutes of hands-on prep time, then everything is tossed together on a sheet pan and roasted until tender and caramelized.
- Packed with fall flavors. Sweet potatoes, apples, Brussels sprouts and rosemary are a delicious seasonal combination.
- Sweet and savory. Maple syrup adds just enough sweetness, while Dijon mustard balances it with a tangy kick.
- Great for meal prep. The leftovers reheat well, making this a convenient option for lunches or dinners throughout the week.
Recipe ingredients
- Chicken apple sausage. Fully cooked chicken apple sausage adds savory flavor with a hint of sweetness. Slice it into ½-inch rounds so the edges caramelize as it roasts.
- Sweet potatoes. Add natural sweetness and make the meal hearty and satisfying. Cut them into small, 1/2″ cubes so they cook quickly.
- Brussels sprouts. Their slightly earthy flavor balances the sweeter ingredients. Halve them so they roast evenly.
- Apples. Honeycrisp or Pink Lady apples are great choices because they have a sweet-tart flavor and hold their shape reasonably well when roasted.
- Shallots. I love shallots for their mild onion flavor and they become tender and sweet in the oven. Red onion is a good substitute.
- Maple dijon sauce. A combination of olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, garlic, fresh rosemary, salt and pepper coats everything with sweet and savory flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These sheet pan sausage and fall vegetables recipe couldn’t be easier! It takes 10 minutes of hands on prep time and everything roasts together on one pan!
Pro tip: For firmer apples and juicier sausage, roast the sweet potatoes, Brussels sprouts and shallots for 15 minutes before adding the apples and sausage. Continue roasting for another 15–20 minutes, until everything is cooked through.
See the recipe card below for full instructions.
Tips for success
- Cut the sweet potatoes small. Sweet potatoes take longer to cook than the other ingredients, so cutting them into ½-inch cubes helps everything finish at roughly the same time.
- Don’t overcrowd the pan. Spread everything in an even layer with a little space between the ingredients. Use two baking sheets if necessary so the vegetables roast instead of steam.
- Use a firm apple. Honeycrisp and Pink Lady apples hold up better to roasting than softer varieties. Cut them into large chunks to prevent them from becoming too soft.
- Firmer apples and juicier sausage. Roast the sweet potatoes, Brussels sprouts and shallots for 15 minutes before adding the apples and sausage. Continue roasting for another 15–20 minutes, until everything is cooked through.
- Make extra sauce. If you love a saucier dish, double the maple Dijon sauce and reserve half before tossing with the ingredients. Drizzle it over the finished dish or serve it on the side.
Recipe FAQs
Yes, just make sure that raw sausage is cooked to its appropriate safe internal temperature, or 165 degrees. I recommend leaving raw sausage in links rather than slicing it before roasting.
Yes! You can chop the sweet potatoes, Brussels sprouts and shallots and prepare the maple Dijon sauce a day in advance. Store everything separately in the refrigerator. Cut the apples just before roasting to prevent browning.
Recipe variations
- Change the sausage. Turkey sausage, smoked chicken sausage or fully cooked pork sausage would all work well.
- Swap the vegetables. Butternut squash is a great substitute for sweet potatoes, and carrots, parsnips or cauliflower would also be delicious.
- Try different apples. Pink Lady or Granny Smith apples can be used depending on whether you prefer a sweeter or more tart flavor.
- Change the herbs. Fresh thyme or sage can be used instead of rosemary for a slightly different fall flavor. See my fresh herbs guide for options.
- Add some heat. A pinch of crushed red pepper flakes or cayenne pepper adds a little kick to the maple Dijon sauce.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat: Warm in a 375°F oven or air fryer until heated through to help restore some of the roasted texture. You can also microwave individual portions, although the vegetables will be softer.
- Freezing: I don’t recommend freezing this dish because the apples and Brussels sprouts can become mushy once thawed.
More one pan dinner recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Sheet Pan Sausage and Fall Vegetables
Equipment
Ingredients
- 12 ounces chicken apple sausage fully cooked; cut into 1/2" rounds; see note 2
- 1 lb. sweet potato peeled and cut into 1/2" cubes
- 1 lb. brussels sprouts trimmed and halved or quartered depending on size
- 2 Honeycrisp apples cored and cut into 1" chunks; Pink Lady or Granny Smith are other good varieties.
- 1 large shallot peeled and cut into wedges lengthwise
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced
- 1.5 teaspoons freshly chopped rosemary sub with 1 teaspoon dried or sub with thyme
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the chicken apple sausage, sweet potato, brussels sprouts, apple and shallot in a large mixing bowl.12 ounces chicken apple sausage, 1 lb. sweet potato, 1 lb. brussels sprouts, 2 Honeycrisp apples, 1 large shallot
- Place the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, rosemary, salt and pepper in a small bowl and whisk until well combined.3 tablespoons olive oil, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 cloves garlic, 1.5 teaspoons freshly chopped rosemary, 3/4 teaspoon sea salt, 1/4 teaspoon black pepper
- Pour the sauce over the sausage and vegetables and toss until well coated.
- Transfer the mixture to the baking sheet and spread in a single layer. Roast for 30-35 minutes or until the sweet potato and Brussels sprouts are tender. If the ingredients begin to brown to quickly, cover the pan loosely with foil. If they're not brown enough, consider cooking them under the broiler for 1-2 minutes at the end of cooking time. Serve and enjoy!
Notes
- Pro tip: If you prefer juicier sausage and firmer apples, roast the sweet potato, brussels sprouts and shallot for 15 minutes, then add the sausage and apple and roast for 15-20 minutes longer.
- Nutrition information is an estimate only based on raw chicken sausage. I used Applegate Farms fully cooked chicken apple sausage, which is very low in calories and fat.
- Double the sauce recipe if you’d like more for serving.Â
- Store leftovers in the refrigerator for 3-4 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
