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    You Are Here: Home → Main Course

    Autumn Sheet Pan Sausage and Veggies

    September 28, 2019 | Updated July 29, 2020 by Ryan 1 Comment

    160 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    overhead shot of spoon dipped in autumn sheet pan sausage and veggies

    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 fall sheet pan 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!

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • What Type of Sausage Do I Use?
    • Can I Mix and Match the Veggies?
    • What If I Don't Have Fresh Herbs?
    • Pro Tips/Recipe Notes
    • Other Quick and Easy Recipes
    • Autumn Sheet Pan Sausage and Veggies
    autumn sheet pan sausage and veggies on plate

    Recipe Ingredients

    • Chicken sausage - can use pork sausage as well.
    • Butternut squash, Brussels sprouts, apples, leeks, garlic - use your favorite fall produce.
    • Olive oil - cooks the vegetables.
    • Thyme, rosemary, sage, kosher salt and black pepper - enhances the flavor.
    • Slice almonds - adds crunch.

    Step-by-Step Instructions

    1. 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.
    2. Sprinkle poultry blend, salt and black pepper over the sausage and veggies. Add olive oil and toss to coat.
    3. Roast for 15 minutes, Remove, tossing to coat.
    4. Add sliced almonds and roast for an additional 15 minutes until the apples and veggies are tender. Serve immediately.
    process shots of how to make autumn sheet pan sausage and veggies

    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 teaspoon each of dried thyme, rosemary and sage.

    Pro Tips/Recipe 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.
    spoon dipped in autumn sheet pan sausage and veggies

    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 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.

    overhead shot of spoon dipped in autumn sheet pan sausage and veggies
    Print Recipe
    5 from 3 votes

    Autumn Sheet Pan Sausage and Veggies

    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.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 355kcal
    Author: Ryan Beck

    Ingredients

    • 12 oz chicken sausage, sliced into ½ 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 tablespoon olive oil
    • 4 garlic cloves, minced
    • 3 tablespoon poultry herb blend, chopped (thyme, rosemary, sage)
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • ½ 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.

    Nutrition

    Serving: 1serving | Calories: 355kcal | Carbohydrates: 22g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 1044mg | Potassium: 454mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8425IU | Vitamin C: 45mg | Calcium: 330mg | Iron: 1.8mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      September 28, 2019 at 7:14 pm

      5 stars
      Love easy dinners!

      Reply

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