Name: Fall Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon sweet paprika; 2 teaspoons fresh thyme; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 tablespoon apple cider vinegar; 1 pound chicken apple sausage (5 links), sliced into rounds; 1 pound sweet potatoes, peeled and diced; 1 small to medium red onion, diced into large chunks; 16 oz Brussels sprouts, halved; 5 cloves garlic, minced; Chopped parsley and green onion, for serving

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This Fall Sheet Pan Dinner is hearty, flavorful, and incredibly easy to make. Packed with chicken apple sausage, sweet potatoes, Brussels sprouts, and onions, all tossed in a tangy mustard-honey marinade, it’s the perfect one-pan meal for busy weeknights. With minimal cleanup and cozy autumn flavors, this dish is sure to become a seasonal favorite.

Why You’ll Love This Recipe

One-pan dinner with easy cleanup
Cozy fall flavors from sweet potatoes, Brussels sprouts, and apple chicken sausage
Balanced meal with protein, veggies, and healthy carbs
Quick prep and hands-off cooking
Perfect for weeknights or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade:
1/4 cup olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika
2 teaspoons fresh thyme
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar

For the chicken sausage & veggies:
1 pound chicken apple sausage (5 links), sliced into rounds
1 pound sweet potatoes, peeled and diced
1 small to medium red onion, diced into large chunks
16 oz Brussels sprouts, halved
5 cloves garlic, minced
Chopped parsley and green onion, for serving

Directions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Make the marinade by whisking together olive oil, salt, pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar.
In a large mixing bowl, add sausage, sweet potatoes, red onion, Brussels sprouts, and garlic. Pour the marinade over and toss until everything is evenly coated.
Spread the mixture onto the prepared sheet pan in a single layer, placing Brussels sprouts cut-side down for maximum crispiness.
Roast for 25–30 minutes, tossing halfway through, until sweet potatoes are tender and sausage is browned.
Remove from the oven and garnish with parsley and green onion before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

Protein swap: Use turkey sausage, or even cubed chicken breast.
Veggie mix-up: Substitute or add carrots, parsnips, or butternut squash.
Spicy twist: Add red pepper flakes or use spicy chicken sausage.
Maple flavor: Replace honey with maple syrup for a deeper fall flavor.
Cheesy topping: Sprinkle with Parmesan or crumbled feta after roasting.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave in short bursts.
Freeze cooked sausage and veggies for up to 2 months. Reheat in the oven directly from frozen.

FAQs

Can I make this with raw chicken instead of sausage?

Yes, just cube chicken breast or thighs and ensure they’re fully cooked through.

Do I need to peel the sweet potatoes?

Peeling is optional. The skin adds texture and nutrients.

Can I use frozen Brussels sprouts?

Fresh is best for crispiness, but thawed and drained frozen sprouts can work.

How do I keep the veggies from getting soggy?

Spread them out in a single layer and avoid overcrowding the pan.

Can I prep this meal ahead?

Yes, chop the veggies and mix the marinade a day in advance. Roast when ready.

What other sausages work well in this recipe?

Smoked sausage, or turkey sausage are all great alternatives.

How do I make this vegetarian?

Use plant-based sausage or add chickpeas or tofu cubes instead.

Can I roast everything without parchment paper?

Yes, just oil the pan lightly to prevent sticking.

What’s the best way to cut Brussels sprouts?

Trim the ends and cut them in half for even roasting.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding and ensure proper roasting.

Conclusion

This Fall Sheet Pan Dinner brings together everything you love about autumn in one easy dish—savory sausage, caramelized veggies, and a tangy honey-mustard marinade. With simple prep and a short roasting time, it’s a go-to recipe for weeknights, gatherings, or cozy weekend meals. One bite and you’ll have a new seasonal favorite on your table.

Maggie