If there’s one thing we know, it’s that simple doesn’t mean plain – and this simple sheet pan dinner is proof. Savory sausage, sweet potatoes, Brussels sprouts, apples, and red onion all bring big fall flavor to the table. This dish is hearty enough to be dinner on its own, but you could also serve it with crusty bread, a fresh green salad, wild rice, or even over creamy mashed potatoes. With only about 15 minutes of prep work and minimal cleanup, we love this sausage and fall vegetable sheet pan for a weeknight dinner.
How Do You Make a Sausage and Fall Vegetable Sheet Pan Dinner?
To make a sausage and fall vegetable sheet pan dinner, toss sliced sausage with chopped sweet potatoes, Brussels sprouts, red onion, and apple in olive oil and fall-inspired seasonings. Spread everything in a single layer on a sheet pan and roast at 425°F until the vegetables are tender and the sausage is cooked through.
The Butcher Shop’s Sausage and Fall Vegetable Sheet Pan Dinner
Ingredients:
- 1 1/2 pounds fresh TBS Italian or apple sausage
- 1 large sweet potato, peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into 1-inch wedges
- 1 large firm apple, such as Honeycrisp or Granny Smith, cored and cut into thick wedges
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, optional
Directions:
1. Preheat the Oven
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly coat it with oil.
2. Prep the Sausage and Vegetables
Cut the sausage into approximately 1 1/2-inch pieces and set aside. Add the sweet potato, Brussels sprouts, and red onion to a large bowl. Drizzle with 2 tablespoons of olive oil and season with thyme, rosemary, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
3. Arrange on a Sheet Pan
Spread the vegetables across the prepared sheet pan in a single layer. Add the sausage pieces, leaving a little space between them so they roast rather than steam.
4. Roast
Roast the sausage and vegetables for 15 minutes. Meanwhile, toss the apple wedges with the remaining tablespoon of olive oil.
5. Add the Apples
Remove the pan from the oven and turn the vegetables and sausage. Add the apple wedges to the pan. Return the pan to the oven and roast for another 15–20 minutes, or until the vegetables are fork-tender and the sausage reaches 160°F.
6. Finish & Serve
Whisk the maple syrup and Dijon mustard together in a small bowl. Drizzle the mixture over the hot sausage and vegetables, then gently toss to coat. Sprinkle with fresh parsley, if desired, and serve hot.
Butcher’s Tips for Success
- Leave room on the pan: Your vegetables won’t brown and crisp if you crowd the pan. Use two pans if you need to.
- Use a meat thermometer: Brown doesn’t necessarily mean done. Use a thermometer to make sure the sausage has reached 160°F.
- Switch out the vegetables: Swap the sweet potatoes for squash, add carrots, or use whatever you have in the fridge.
Looking for More Sheet Pan Recipes?
Sheet Pan Chicken Shawarma
Sheet Pan Italian Sausage with Peppers & Onions
Oven Baked Fish & Chips
Put A Sausage and Fall Vegetable Sheet Pan Dinner on Your Family’s Table with The Butcher Shop
Fresh sausage, seasonal vegetables, and one sheet pan may sound simple, but the flavors are anything but. We like Italian or apple sausage in this recipe, but you can’t go wrong with any of our house-made sausage flavors. Like all our meats at The Butcher Shop, our sausage is all-natural, non-GMO, and locally sourced right here in Southern Oregon. We also carry farm-fresh produce, freshly baked bread, and other high-quality ingredients – all at prices that won’t break your budget. Stop by today or call ahead to pre-order your ingredients.
Frequently Asked Questions
What type of sausage works best for a fall sheet pan dinner?
Italian sausage and apple sausage both work well for a fall sheet pan dinner. Italian sausage adds savory herbs and spices, and apple sausage has a sweeter, seasonal flavor that works well with sweet potatoes, Brussels sprouts, and roasted apples.
What vegetables are best for a sausage sheet pan dinner?
Sweet potatoes, Brussels sprouts, red onion, carrots, butternut squash, parsnips, and cauliflower all work well in a sausage sheet pan dinner. Choose hearty vegetables that can handle high roasting temperatures and cut them into similar-sized pieces so they cook evenly.
Can I use uncooked sausage in a sheet pan dinner?
Yes. You can roast fresh, uncooked sausage with the vegetables as long as you cook it thoroughly. For fresh pork sausage, use a meat thermometer and cook it to an internal temperature of 160°F.
How do you keep vegetables from getting soggy on a sheet pan?
Give the vegetables plenty of room and spread them in a single layer. Overcrowding traps moisture, so the vegetables steam instead of roasting. Use two sheet pans if one pan feels too crowded.
Can I prepare sausage and vegetables ahead of time?
Yes. You can chop the sweet potatoes, Brussels sprouts, and onion ahead of time and refrigerate them in an airtight container. Keep the sausage refrigerated separately. We recommend cutting the apple just before cooking so it doesn’t brown.