Fall Sheet Pan Dinner is the perfect blend of cozy autumn flavors and effortless weeknight cooking. In just one pan, you can enjoy tender chicken apple sausage, roasted sweet potatoes, garlic-kissed Brussels sprouts, and vibrant red onions, all coated in a warm, savory marinade infused with thyme, honey, and Dijon mustard. This dish delivers comfort without the fuss—rich in flavor, low in cleanup, and ready in about 30 minutes. It’s an easy yet impressive meal that brings together hearty ingredients and golden autumn tastes in a satisfying, wholesome way.
Why You’ll Love This Fall Sheet Pan Dinner
- One-and-done simplicity – everything cooks together on a single sheet pan for minimal effort and minimal cleanup.
- Balanced autumnal flavors – sweet potatoes bring sweetness, Dijon mustard and honey add tang, and thyme delivers an earthy aroma.
- Versatile & customizable – swap in your favorite sausage, veggies, or seasonings to fit your taste or seasonal produce.
- Warm, hearty, and wholesome – it’s a comforting meal that’s still full of nutritious vegetables and lean protein.
- Great weeknight or weekend dinner – quick to prepare, but tastes like you spent hours cooking.
Ingredients
For the Marinade
- ¼ cup olive oil
- 1 teaspoon salt (plus extra to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon sweet paprika
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
For the Chicken Sausage & Veggies
- 1 pound chicken apple sausage (about 5 links), sliced into rounds
- 1 pound sweet potatoes, peeled and diced
- 1 small to medium red onion, cut into large chunks
- 16 oz Brussels sprouts, halved
- 5 cloves garlic, minced
- Chopped parsley and sliced green onion, for serving
Step-by-Step: How to Make Fall Sheet Pan Dinner
- Preheat your oven to 425 °F (about 220 °C).
- Prepare the marinade by whisking together olive oil, salt, pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar until thoroughly combined.
- Combine ingredients: In a large mixing bowl, add the sliced sausage, diced sweet potatoes, red onion chunks, halved Brussels sprouts, and minced garlic. Pour the marinade over and toss everything until well coated.
- Arrange on the sheet pan: Line a large baking sheet with parchment paper. Spread the sausage and veggies in a single layer, placing Brussels sprouts cut-side down for optimal caramelization.
- Roast in the oven for 25–30 minutes, or until the sweet potatoes are tender and everything is nicely golden. Halfway through, give everything a gentle toss for even cooking.
- Finish & serve: Remove from the oven, sprinkle with chopped parsley and green onion, then serve immediately. Enjoy the savory, sweet, and crisp indulgence!
Helpful Tips
Even cooking: Cut veggies into uniform sizes so they roast evenly.
- Maximize flavor: Press the Brussels sprouts cut-side down—this gives them beautifully caramelized edges.
- Timing trick: If veggies and sausage don’t finish at the same time, remove whichever is done first and let the rest continue cooking.
- Make ahead: Mix the sausage, vegetables, and marinade ahead of time, cover the bowl, and refrigerate for up to a day before baking.
- Crispier finish: Want a roasted crunch? Slide the sheet pan under the broiler for 1–2 minutes at the end—watch closely to avoid burning.
- Spicy twist: Sprinkle in a dash of red pepper flakes for a subtle kick of spice.
Substitutions And Variations
- Protein swaps: Use kielbasa, smoked sausage, or even thick-cut bacon for different flavors and textures. For a plant-based option, try vegan sausage.
- Veggie variations: Replace or mix in butternut squash, carrots, parsnips, or bell peppers for seasonal flair.
- Flavor twists: Swap apple cider vinegar for balsamic or maple syrup for a sweet glaze. Add a pinch of red pepper flakes for heat.
- Herb swaps: Rosemary, sage, or oregano can be used instead of thyme for different aromatic profiles.
- Sweetener option: Maple syrup is a great alternative to honey if you’re looking for a different touch of sweetness.
Storage Instructions
- Refrigeration: Once cooled, place leftovers in an airtight container and refrigerate for up to 4 days.
- Reheating: To reheat, pop the dish into a 375 °F (190 °C) oven for 10–15 minutes until hot—this method preserves the crisp, roasted edges.
- Freezing: Freeze individual portions in airtight, freezer-safe containers for up to two months.
Nutritional Information
(Approximate per serving, assuming 4 servings)
- Calories: 450–500 kcal
- Protein: ~20 g (from chicken sausage)
- Fat: ~20 g (mostly from olive oil and sausage)
- Carbohydrates: ~45 g (primarily from sweet potatoes and veggies)
- Fiber: ~6–8 g (veggies contribute good fiber content)
- Sugar: ~8–10 g (from honey and sweet potatoes)
This is a balanced meal that delivers lean protein, complex carbs, healthy fats, and plenty of fiber and nutrients from the fall vegetables.
Serving Suggestions
- Serve over a bed of warm quinoa, rice, or mashed cauliflower for extra heartiness.
- Add a scoop of tangy Greek yogurt or plain yogurt on top for creaminess.
- Squeeze fresh lemon juice or drizzle extra virgin olive oil before serving to brighten flavors.
- Complement this dish with a fresh green salad or some crusty bread for a complete, satisfying meal.
- For gatherings, serve alongside a crisp apple and arugula salad to echo the annual flavors.
Frequently Asked Questions About Fall Sheet Pan Dinner
Q: Can I make this in advance?
A: Yes! Mix the sausage, vegetables, and marinade ahead of time, cover the bowl, and refrigerate for up to a day before baking.
Q: Can I swap chicken sausage for another protein?
A: Absolutely—kielbasa, pork sausage, or even turkey sausage work well. For a vegetarian version, try plant-based sausage or add hearty beans like chickpeas.
Q: What if I don’t have Dijon mustard or apple cider vinegar?
A: You can substitute with yellow mustard and white wine vinegar if necessary, though the flavor will be slightly different. A bit of maple syrup can replace honey for sweetness.
Q: Can I use frozen veggies?
A: Fresh is best for even roasting, but frozen Brussels sprouts or sweet potato cubes can work. Increase the bake time slightly and spread them out well so they have space to brown.
Q: What’s the best way to tell if everything is fully cooked?
A: The sweet potatoes should be fork-tender, the sausage browned, and the Brussels sprouts nicely caramelized and crisp around the edges.
Conclusion
Fall Sheet Pan Dinner is one of those meals that feels cozy, flavorful, and downright effortless—all rolled into one golden sheet pan. I hope you enjoy the way the sweet potatoes and Brussels sprouts caramelize, the tangy Dijon-honey marinade warms your senses, and the sausage adds satisfying heartiness. It’s a dish that comes together quickly, tastes like fall in every bite, and creates almost no mess—what’s not to love? Thank you so much for joining me in exploring this cozy autumn favorite. Here’s wishing you a joyful cooking experience, mouthwatering meals, and many more flavorful gatherings ahead. Happy cooking, and thanks for being part of our food-loving community!
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Fall Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Fall Sheet Pan Dinner is a cozy, one-pan meal with chicken sausage, sweet potatoes, Brussels sprouts, and a savory Dijon marinade. Ready in 30 minutes with minimal cleanup—perfect for easy weeknight cooking.
Ingredients
For the Marinade
¼ cup olive oil
1 tsp salt, plus more to taste
¼ tsp black pepper
¼ tsp sweet paprika
2 tsp fresh thyme
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
For the Sheet Pan
1 lb chicken apple sausage, sliced into rounds
1 lb sweet potatoes, peeled and diced
1 red onion, chopped into large chunks
16 oz Brussels sprouts, halved
5 cloves garlic, minced
Chopped parsley and green onion, for garnish
Instructions
- Preheat your oven to 425 °F (about 220 °C).
- Prepare the marinade by whisking together olive oil, salt, pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar until thoroughly combined.
- Combine ingredients: In a large mixing bowl, add the sliced sausage, diced sweet potatoes, red onion chunks, halved Brussels sprouts, and minced garlic. Pour the marinade over and toss everything until well coated.
- Arrange on the sheet pan: Line a large baking sheet with parchment paper. Spread the sausage and veggies in a single layer, placing Brussels sprouts cut-side down for optimal caramelization.
- Roast in the oven for 25–30 minutes, or until the sweet potatoes are tender and everything is nicely golden. Halfway through, give everything a gentle toss for even cooking.
- Finish & serve: Remove from the oven, sprinkle with chopped parsley and green onion, then serve immediately. Enjoy the savory, sweet, and crisp indulgence!
Notes
Cut all veggies the same size for even roasting. You can prep the marinade and mix everything ahead for easy weeknight baking. For extra crisp, broil the last 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 9 g
- Carbohydrates: 45 g
- Protein: 20 g