Why I Love This Recipe

This is one of those dinners I make when I want something easy that doesn’t leave me with a sink full of dishes afterward. Everything roasts together on one sheet pan, the vegetables get perfectly caramelized, and the apple chicken sausage adds so much flavor without much extra work. It’s simple, filling, and one of my favorite meals to make during the fall and winter months.

Enjoying The Leftovers

This recipe is great for meal prep because everything reheats well. The leftovers are just as good for lunch the next day, and they’re easy to pair with rice, quinoa, or a fried egg if you want to switch things up.

Storing

Store the sausage and roasted vegetables in an airtight container in the refrigerator for up to 4 days. Everything can be stored together, making this an easy grab-and-go meal.

Reheating

Warm individual portions in the microwave or reheat everything on a sheet pan in the oven until heated through. If you have an air fryer, it’s a great way to bring back some of the crispy edges on the vegetables.

A sheet pan of apple chicken, sausage, and roasted veggies.
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Apple Chicken Sausage and Veggie Sheet Pan Dinner

This Apple Chicken Sausage and Veggie Sheet Pan Dinner is an easy one-pan meal made with apple chicken sausage, Brussels sprouts, butternut squash, sweet potatoes, and red onion. It's a simple, healthy dinner that's full of cozy flavor, perfect for meal prep, and easy enough for even the busiest weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
US M
Servings 4

Ingredients

  • 2, four packs of apple chicken sausage, sliced into rounds
  • 1-2 cups shaved brussels sprouts
  • 1-2 cups butternut squash, cubed
  • 1 small sweet potato, cubed
  • 1 small red onion, cubed
  • 2 tbsp avocado oil
  • generous sprinkle of salt, pepper, garlic powder, and crushed rosemary
Optional toppings
  • Goat cheese or parmesan cheese
  • Maple or apple vinaigrette. I used store-bought
US – M

Instructions

  • Preheat the oven to 425℉.
  • Add the sliced chicken sausage and all of the cubed veggies to a large baking sheet in an even layer.
  • Drizzle with avocado oil and season generously with salt, pepper, garlic powder, and rosemary. I typically do an even pass over everything. Mix well and make sure everything is back into an even layer.
  • Place in the oven and bake for 30-35 minutes or until everything is soft and starting to brown. Feel free to broil yours at the end for an extra crisp!
  • Serve a few scoops into your bowl and top with your choice of cheese and vinaigrette. I used a store-bought apple cider vinaigrette, and it turned out amazing!

Equipment

large baking sheet
cutting board
measuring cups

Nutrition Per Serving

Calories: 232kcal | Carbohydrates: 22g | Protein: 9g | Fat: 13g | Fiber: 4g