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Fall Sheet Pan Dinner (Chicken Apple Sausage Sheet Pan Dinner)

Jessie Winstead
Get dinner on the table fast with this easy fall sheet pan dinner. Packed with the best fall produce and chicken sausage, it is a delicious, low-fuss weeknight win!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 331 kcal

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.

Nutrition

Calories: 331kcalCarbohydrates: 34gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 982mgPotassium: 697mgFiber: 7gSugar: 13gVitamin A: 8505IUVitamin C: 93mgCalcium: 93mgIron: 3mg
Keyword fall sheet pan dinner
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