If your search for a fall sheet pan dinner always ends with soggy veggies or bland flavors, make this one and save it to your favorites. It roasts up golden, packs in seasonal produce, and turns into easy lunches the next day!
I love sheet pan dinners because they're easy to pull off and mean less time cleaning up. As a dietitian and busy mom, I know that end-of-day feeling where energy is gone but you still want something healthy and satisfying on the table.
I keep it simple with smart roasting and a balanced plate of protein, fiber, and satisfying carbs. The result is dinner that tastes great, looks good, and actually fits real life!
Short on time? Try more healthy sheet pan recipes like my BBQ chicken sheet pan dinner or pork chops and sweet potatoes for easy mealtimes!
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Why You'll Love This Recipe
- Weeknight easy: One pan meal, minimal chopping, about 45 minutes start to finish.
- Balanced and satisfying: Protein from sausage, fiber from veggies, and smart carbs for steady energy.
- Easy cleanup: Line the sheet pan with parchment and you're basically done with dishes… thank me later!
Make dinner quick and easy with my chicken tortellini skillet or mini chicken pot pie muffins for another family-friendly win.
Ingredients
Everything you need to make shopping and prep easy!
- Chicken sausage: Use fully cooked links and slice into ½-inch coins for quick browning. Chicken apple or smoked chicken sausage both work.
- Brussels sprouts: Trim and halve so cut sides can caramelize. Choose small to medium sprouts for faster cook time.
- Butternut squash: Peel and cube to about ¾ inch so it cooks evenly with the brussels. Short on time: grab pre-cut or use frozen cubes straight from the bag and add 2 to 3 extra minutes!
- Apples: Go for firm, sweet-tart varieties like Honeycrisp or Pink Lady. Cut into thick chunks so they keep their shape and don't turn mushy.
- Maple Dijon marinade: Olive oil, maple syrup, Dijon, a little apple cider vinegar, and simple spices come together for an easy toss-and-roast marinade.
- Pecans: Roughly chop for a buttery Southern crunch topping!
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Use what you have and try these simple swaps to change up the flavor.
- For a protein swap, use turkey sausage or start raw chicken thighs on the pan from the beginning and roast until they reach 165°F.
- If you want easy veg options, trade the squash for sweet potatoes or add extra produce like red onion, bell pepper, carrots, broccoli, or cauliflower!
- For heat lovers, finish with a light drizzle of hot honey right before serving.
- Skip the marinade and try a sauce swap by tossing everything in apple BBQ sauce or finishing with a drizzle of spicy balsamic glaze for sweet-heat balance.
How To Make Fall Sheet Pan Recipe
Follow these quick steps to get dinner on the table fast.
Step 1: Preheat the oven to 425°F. Line a rimmed half sheet pan (13×18) with parchment for easy cleanup.
Step 2: In a small bowl, whisk together the maple Dijon marinade ingredients until combined.
Step 3: Add the chicken sausage, butternut squash, brussels sprouts, and apples to the sheet pan. Pour the marinade over everything and toss to coat. Spread into a single layer with the brussels cut side down for better browning.
Step 4: Roast for 25 to 30 minutes, until the squash is tender and the brussels are browned at the edges. In the last 5 minutes, pull the pan, sprinkle the chopped pecans over the top, and return to the oven to toast.
Step 5: Remove from the oven and serve immediately!
Tips For the Best Fall Harvest Sheet Pan Dinner
Small tweaks here help you get crisp edges and better flavor.
- Make sure to use a big enough pan so that everything sits in a single layer. You want it to roast (not steam) and get those crisp, caramelized edges!
- Cut veggies and apples into similar sizes so they cook at the same rate and finish together.
- Don't stress the exact veggie mix! This recipe is very forgiving, so feel free to mix and match produce based on what you have.
Storage
Save leftovers like a pro with these quick storage and reheat pointers.
- Fridge: Store leftovers in a sealed container for up to 4 days. For the best texture, keep pecans in a separate bag and sprinkle them on after reheating.
- Reheat: Re-crisp on a sheet pan at 425°F for 8 to 10 minutes. The microwave works for quick lunches, but the veggies will be softer, so add a squeeze of lemon or a little Dijon afterward to brighten it up.
- Freeze: I don't recommend freezing because apples soften and release extra moisture after thawing.
- Make ahead: Cube the squash and trim the brussels up to 2 days in advance, then refrigerate in separate containers. Slice the sausage the morning of to make assembly fast at dinnertime.
FAQ
Yes. Pre-cut saves time, and frozen butternut or brussels work too. Roast them straight from frozen and add 2 to 4 extra minutes for browning.
Double the recipe on two pans and rotate their positions halfway through. Keep the pecans separate for topping and hold warm at 200°F until serving.
Spoon it over wild rice or quinoa for a bigger, heartier bowl. Cornbread on the side is always a win, or toss in a can of drained chickpeas during the last 10 minutes for extra staying power.
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Thank you!
Jessie
Fall Sheet Pan Dinner (Chicken Apple Sausage Sheet Pan Dinner)
Ingredients
Maple Dijon marinade
- 2 tablespoon olive oil
- 2 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
For the sheet pan:
- 12 ounces fully cooked chicken sausage sliced into ½-inch coins
- 4 cups brussels sprouts trimmed and halved
- 2 cups butternut squash ¾-inch cubes
- 2 firm apples cored and cut into ¾-inch chunks
- ¼ cup pecans roughly chopped
Instructions
- Preheat the oven to 425°F. Line a rimmed half sheet pan (13×18) with parchment for easy cleanup.
- In a small bowl, whisk together the maple Dijon marinade ingredients until combined.
- Add the chicken sausage, butternut squash, brussels sprouts, and apples to the sheet pan. Pour the marinade over everything and toss to coat. Spread into a single layer with the brussels cut side down for better browning.
- Roast for 25 to 30 minutes, until the squash is tender and the brussels are browned at the edges.
- In the last 5 minutes, pull the pan, sprinkle the chopped pecans over the top, and return to the oven to toast.
- Remove from the oven and serve immediately!
Notes
- Make sure to cut veggies and apples into similar sizes so they cook at the same rate.
- For the best texture, keep everything in a single layer so it roasts instead of steams.
- Feel free to swap the protein or veggies for what you have on hand, and adjust the cook time as needed based on piece size and pan crowding.
- Storage: Refrigerate leftovers for up to 4 days. Reheat on a sheet pan at 425°F for 8 to 10 minutes to re-crisp.
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