This harvest sheet pan dinner is made using chicken apple sausage, fall vegetables, and sweet crisp apples. Everything is tossed in a flavorful maple Dijon marinade. It's an easy and flavorful dinner you don't want to miss!
It doesn't get much easier than a sheet pan meal! Cut up some veggies, protein, mix with a quick marinade and bake! This harvest chicken apple sausage sheet pan dinner requires minimal prep and takes only 30 minutes to bake. This was inspired by a sheet pan meal I saw on Instagram, but I made a few swaps and added my own twist.
Easy dinners are one of my love languages. And they are even better when they are made in one pan. Less mess makes for a happy mama!
Looking for more quick and healthy weeknight dinners? I've got you covered! Check out my oven baked fajitas, air fryer frozen salmon, air fryer turkey burgers, healthy chicken fried rice, and one-pot chicken and kale soup.
- DIETARY NEEDS - This easy sheet pan dinner is gluten-free, Paleo friendly, dairy free, and as always, clean eating.
- PACKED WITH FLAVOR - The fall veggies and chicken apple sausage are all tossed in a bold maple Dijon marinade with Italian seasoning for the ultimate flavor combination.
- GREAT FOR FOOD PREP - This can be made ahead of time and reheats easily, or you can prep everything in advance, store in the fridge, and then simply toss in the oven when ready.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and substitutions.
Chicken apple sausage - be sure to use pre-cooked chicken sausage. I typically use aidells as it is Paleo compliant. Applegate makes a delicious chicken apple sausage that is also Paleo compliant. But you can really use any chicken apple sausage if you aren't needing this to be Paleo.
Sweet potatoes - I'm partial to sweet potatoes, but you could absolutely use butternut squash.
Italian seasoning - This mix of herbs gives the marinade so much zest. If your Italian seasoning does not have thyme in it (some don't), I would reduce the amount of Italian seasoning and add in some dried thyme (specific amounts are in the recipe card below).
Pure maple syrup - ensure you are using pure maple syrup and not the fake stuff.
Extra-virgin olive oil - either extra-virgin olive oil or avocado oil can be used.
How to Make
1. Cut up the veggies, apple, and sausage and add to a large mixing bowl.
2. Next, whisk the marinade ingredients (extra-virgin olive oil, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper) in a small bowl.
3. Add the marinade to the veggies/meat and mix to evenly coat.
4. Spread vegetable/sausage mix onto a large baking sheet that's been lined with parchment paper. I like using a 15x21 commercial size baking sheet so there is plenty of room. You can also use two smaller sized baking sheets.
5. Bake at 425 degrees F for 25-30 minutes, or until sweet potatoes and Brussels sprouts can easily be pierced with a fork. You can cook longer if you'd like your vegetables a bit more browned and roasted.
What's the Best Chicken Sausage to Use?
Regardless of what brand you buy, first and foremost, make sure that it is pre-cooked!
I would stay away from anything that is spicy though. I don't think the spice would pair well with the maple Dijon marinade... but, that's just my personal taste.
And if you're needing this to be Paleo, make sure whatever chicken sausage you use, it's Paleo compliant.
Tips & Notes for The Best Sheet Pan Dinner
Cut your sweet potatoes into evenly sized pieces to ensure even cooking.
Use a commercial size baking sheet so there is plenty of room for the chicken sausage and vegetables. If you don't have a commercial size baking sheet, I recommend using 2 smaller baking sheets.
Add some more of your favorite veggies or swap the sweet potatoes for butternut squash (or any other squash)! Cauliflower or carrots would be perfect as they have roughly the same baking time as the other veggies.
Use a different kind of sausage! You can use any pre-cooked chicken sausage you want. I love the flavor of the chicken apple sausage in this particular recipe, but you can swap with any flavor you'd like!
Be sure to line your baking sheet with parchment paper or a silicone baking mat for easy clean up!
Add some raw walnuts or pecans for the last 5 minutes of baking for some healthy fats and extra nutrients!
Making Ahead of Time
You can make this harvest sheet pan dinner even quicker by prepping everything in advance!
Prep ahead: You can chop the veggies, apple, and chicken sausage and mix with the maple Dijon marinade and store covered in the fridge for up to 24 hours. Then just pour on a baking sheet when ready and have dinner in 25 minutes!
Make ahead: You can also bake ahead of time, store in the fridge, and reheat when needed. It's just as delicious reheated!
Storing and Reheating
Storing: Leftovers should be stored in an airtight container in the fridge and will stay good for 3-4 days.
Reheating: You can either reheat in the oven at 350 degrees for about 10-15 minutes, or you can put in the microwave for about 1 minute (total time will depend on how much you are re-heating).
Looking For More Fall Inspired Recipes? Try These!
Harvest Chicken Apple Sausage Sheet Pan Dinner
- 1 large rimmed baking sheet
- 2 mixing bowls
- 2 medium sweet potatoes, peeled and chopped about ½" to ¾" pieces
- 12 oz. Brussels sprouts, ends trimmed and halved (if on the large side you can cut them into quarters)
- 1 red onion, cut into thick slices
- 1 large sweet apple, chopped
- 12 oz pre-cooked chicken apple sausage, sliced into ½"-1" pieces (use Paleo compliant sausage if needed)
Maple Dijon Marinade
- 1 ½ tbsp. Dijon mustard
- 2 tbsp. pure maple syrup
- ¼ cup extra-virgin olive oil
- 1 ½ tsp. Italian seasoning (see notes)
- ½ tsp. fine sea salt (more to taste)
- ¼ tsp. ground pepper (more to taste)
- Preheat oven to 425F and line a large baking sheet with parchment paper or line with a silicone baking mat. Set aside.
- Prepare the veggies, apple, and chicken sausage and add to a large mixing bowl.
- In a small bowl, whisk together the marinade ingredients. Pour marinade over veggies/sausage and mix until everything is coated in the marinade.
- Add everything to the prepared baking sheet and evenly spread out so there isn't much overlap (a little bit is fine).
- Bake for 25-30 minutes, stirring half-way through. Once Brussels sprouts and sweet potatoes can easily be pierced with a fork, it's done. You can continue to bake if you'd like your veggies crispier.
- Serve and enjoy!
- If your Italian seasoning does not have thyme, I would do 1 tsp. Italian seasoning and ½ tsp. dried thyme.
- If you don't have a large commercial sized baking sheet, use two smaller baking sheets so that there is plenty of room to allow for even roasting.
- Chop your sweet potatoes into roughly the same size to ensure even cooking time.
- You can cut your sausage at a diagonal or straight on.
- Leftovers should be stored in an airtight container in the fridge and will stay good for 3-4 days.