Chicken sausage with autumn fruit and veggies that are seasoned with fresh herbs and roasted on a sheet pan make this healthy meal great for a busy weeknight.
Sheet pan dishes have become more and more prevalent in my life. I just love being able to throw everything in one pan and just let the oven do the work. Even better, there is just one pan to clean! So with fall officially here, I wanted to up the ante and create an autumn inspired sheet pan dinner.
Loaded with butternut squash, Brussels sprouts and apples as well as herbs like thyme, rosemary and sage – this sheet pan sausage and veggies dish is the definition of fall. The precooked chicken sausage I used even had sage in it.
Really the only thing that takes some time is dicing/slicing everything. So just play some music and get chopping! Hope you enjoy this autumn sheet pan sausage and veggies dinner!
What Ingredients are in this Autumn Sheet Pan Sausage and Veggies Recipe?
- Chicken sausage
- Produce – butternut squash, Brussels sprouts, apples, leeks, garlic
- Olive oil
- Herbs – thyme, rosemary, sage
- Kosher salt and black pepper
- Slice almonds
How to Make Sheet Pan Sausage and Veggies
- Preheat oven to 400°F. Spray a large baking sheet with non-stick cooking spray. Add sausage, butternut squash, Brussels sprouts, apples, leek and garlic to sheet pan.
- Sprinkle poultry blend, salt and black pepper over the sausage and veggies. Add olive oil and toss to coat.
- Roast for 15 minutes, Remove, tossing to coat.
- Add sliced almonds and roast for an additional 15 minutes until the apples and veggies are tender. Serve immediately.
What Type of Sausage Do I Use?
You really can use any precooked sausage you prefer. From smoked beef sausage to turkey sausage to chicken sausage with sage like I used. Big thing is you want precooked.
Can I Mix and Match the Veggies?
Yes! Instead of butternut squash you could use sweet potatoes or pumpkin. You could also use veggies like broccoli, cauliflower and carrots. And if you don’t have leaks just use 1 regular red onion. That’s the beauty of this sheet pan dinner. You really can make it your own.
What If I Don’t Have Fresh Herbs?
Not a problem. You can easily use dried herbs. You’d want to use 1 tsp each of dried thyme, rosemary and sage.
Tips for Autumn Sheet Pan Sausage and Veggies
- Cut the vegetables and apples in uniform pieces so they cook evenly.
- When using leeks, make sure you wash thoroughly so you remove the dirt. If you can’t find leeks, you can replace them with a small red onion.
- If your grocery store doesn’t have a poultry herb blend, use a combination of fresh thyme, rosemary and sage.
- Add sliced almonds halfway through the cooking process so they get crisp but don’t burn.
Other Quick and Easy Recipes
- Sheet Pan Chicken Fajitas
- Sheet Pan Shrimp Boil
- Apple Cider Chicken
- Weeknight Bolognese
- Chimichurri Salmon
If you’ve tried this Autumn Sheet Pan Sausage and Veggies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Autumn Sheet Pan Sausage and Veggies
Ingredients
- 12 oz chicken sausage, sliced into 1/2 inch slices
- 1 lb butternut squash, peeled and diced into 1 inch cubes
- 1 lb Brussels sprouts, trimmed and sliced in half
- 2 Honeycrisp apples, cored and cut into 1 inch cubes
- 4 leeks, sliced
- 6 tbsp olive oil
- 4 garlic cloves, minced
- 3 tbsp poultry herb blend, chopped (thyme, rosemary, sage)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 400°F. Spray a large baking sheet with non-stick cooking spray.
- Add sausage, butternut squash, Brussels sprouts, apples, leek and garlic to sheet pan.
- Sprinkle poultry blend, salt and black pepper over the sausage and veggies. Add olive oil and toss to coat.
- Roast for 15 minutes, Remove, tossing to coat. Add sliced almonds and roast for an additional 15 minutes until the apples and veggies are tender. Serve immediately.
Notes
- Cut the vegetables and apples in uniform pieces so they cook evenly.
- When using leeks, make sure you wash thoroughly so you remove the dirt. If you can't find leeks, you can replace them with a small red onion.
- If your grocery store doesn't have a poultry herb blend, use a combination of fresh thyme, rosemary and sage.
- Add sliced almonds halfway through the cooking process so they get crisp but don't burn.
Love easy dinners!