Autumn Sausage Veggie and Apple Sheet Pan Dinner

09.12.2017

This Autumn Sausage Veggie and Apple Sheet Pan Dinner is the perfect way to welcome fall! Easy to make a destined to be a weeknight dinner win!

Autumn Sausage Veggie and Apple Sheet Pan Dinner

It’s loaded with all the best things. Turkey sausage, sweet potatoes (or use butternut squash), brussels sprouts, red onions and apples.

Then it’s drizzled with olive oil and seasoned with garlic and herbs – because those make everything better.

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Want to see how easy this sheet pan meal is? Watch the video!

Autumn Sausage Veggie and Apple Sheet Pan Dinner

So mostly this is just a bunch of chopping, toss it all together on a sheet pan, throw it in the oven and voila! Dinner is ready.

Autumn Sausage Veggie and Apple Sheet Pan Dinner

And the flavors will have you coming back for more! My family loved it and I’ll definitely make this again!

If you liked this recipe be sure to check out my other recipe that’s very similar but with made chicken thighs – my One Pan Autumn Chicken Dinner. It’s one of my most popular fall recipes!

Autumn Sausage Veggie and Apple Sheet Pan Dinner

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Autumn Sausage Veggie and Apple Sheet Pan Dinner

5 from 14 votes

This Autumn Sausage Veggie and Apple Sheet Pan Dinner is the perfect way to welcome fall. My family loved it! It's easy to make a destined to be a weeknight dinner win.

Servings: 4

Ingredients

  • 12 oz. smoked turkey sausage, sliced into 1/3-inch thick slices
  • 16. oz sweet potatoes, peeled and diced into 3/4-inch cubes
  • 16. oz. brussels sprouts, halved
  • 1/2 medium red onion, diced into chunks
  • 1 Tbsp minced garlic (3 cloves)
  • 1/4 cup olive oil
  • 1 tsp each dried thyme, sage and rosemary (crush rosemary)
  • Salt and freshly ground black pepper
  • 2 crisp baking apples, cored and diced into 1 1/4-inch chunks (I used 1 Jazz, 1 Braeburn)
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.  

  2. Add sausage, sweet potatoes, brussels sprouts, apples, onion and garlic to sheet pan.
  3. Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and toss to coat. 
  4. Roast in preheated oven 15 minutes then remove and toss.  

  5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.
  6. Sprinkle with parsley and serve warm.
  7. Recipe source: Cooking Classy

42 comments

  • Ben Myhre: Nice, easy dinner! Viola! I like these kinds of meals September 13, 2017 at 6:42am Reply

  • Sandy: Thank you! I love these sheet pan meals – you throw everything on a sheet pan and in a short time, dinner is ready! September 13, 2017 at 10:18am Reply

  • Ivory: Looks yummy, going to try this out. September 13, 2017 at 11:06am Reply

  • Douglas: I think any recipe that contains parsley, sage, rosemary, and thyme should be required to list them in that order. Sounds great though, I think I’ll try this soon. September 19, 2017 at 3:56pm Reply

    • Douglas: Tried this earlier this week, was incredible. Mixed the leftovers with eggs the next morning into frittata that was also amazing. October 1, 2017 at 11:18am Reply

      • Autumn: That’s a great idea! January 3, 2018 at 4:22pm Reply

  • Susanne: Delicious flavors, easy prep, beautiful dish! September 19, 2017 at 5:19pm Reply

    • Jaclyn: Thanks Susanne! September 19, 2017 at 8:59pm Reply

  • Jackie Patton: Good Recipe September 20, 2017 at 7:05pm Reply

    • Jaclyn: So glad you think so Jackie! September 20, 2017 at 11:15pm Reply

  • Trish: What are your recommendations for fresh vs frozen and thawed brussel sprouts? September 28, 2017 at 10:08pm Reply

    • Jaclyn: I’ve never cooked with frozen brussels sprouts but I’m assuming they wouldn’t roast the same as fresh. Frozen vegetables are usually blanched and you usually end up with excess liquid once they thaw and a soft texture so if possible here I’d definitely go with fresh. October 10, 2017 at 10:34am Reply

  • SF: This is DELICIOUS. I used a mix of smoked chirazzo turkey sausage and sweet Italian sausage. Wowee. (Probably ruined my pan though…LOL… but what a way to go!) September 30, 2017 at 10:23am Reply

    • Jaclyn: Glad you liked it! Thanks for leaving a review! September 30, 2017 at 10:54pm Reply

  • Claire Chadwick: Absolutely delicious! I loved this and my 12 year old son even proclaimed “Brussels sprouts are ok!” (high praise indeed) October 4, 2017 at 5:34pm Reply

  • Cooking mama to 7: I’m making this for tonight supper. Using brussal sprouts, diced taters, blend of carrots broccoli and cauliflower along with our thick sausage. I’m laying veggies out as they are frozen. Can’t wait for this new meal 😀 October 8, 2017 at 10:10am Reply

    • Jaclyn: I hope you and your family love it! October 8, 2017 at 10:58am Reply

  • Amy L.: Sometimes I like to go all-veg for my main courses. Does anyone know if veggie sausages can stand this kind of high-temp cooking? Or would they need to be browned separately and added at the end? Thanks. :) October 13, 2017 at 1:35pm Reply

  • Lyndsay: This meal was AMAZING. My boyfriend even devoured it and pointed out what a great lunch it was. October 17, 2017 at 12:12pm Reply

    • Jaclyn: So glad you both loved it! October 17, 2017 at 12:14pm Reply

    • Jaclyn: Thanks for the great review, glad you both enjoyed it! October 17, 2017 at 12:17pm Reply

  • Nancy Decker: Outstanding, thank you October 17, 2017 at 6:56pm Reply

    • Jaclyn: Thanks for your review Nancy! Glad you liked it! October 18, 2017 at 10:02am Reply

  • Courtney: I LOVE this idea! Simple and not a ton of dirty dishes! Only if my dude liked sweet potatoes :( Think I could substitute butternut squash? October 19, 2017 at 3:01pm Reply

    • Autumn: I subbed with baking potatoes. I bet red would be good also. January 3, 2018 at 4:23pm Reply

  • Amanda: How many sweet potatoes make 16oz? And how many Brussels sprouts? October 19, 2017 at 6:00pm Reply

    • Jaclyn: Usually 2 medium or 1 very large sweet potato is about 1 lb. Then on the brussels sprouts I’m guessing about 20. October 29, 2017 at 9:50pm Reply

  • Jaclyn: I’d go with butternut squash it would also be delicious here! Hope you both love it! October 19, 2017 at 11:22pm Reply

  • Kellie: Do you fix anything else with it? Like side dishes? October 22, 2017 at 6:34pm Reply

    • Jaclyn: No that’s one thing I really like about this is that it’s a meal in one :). You can’t go wrong with fresh French or sourdough bread though. October 29, 2017 at 9:46pm Reply

  • Leah Ryder: Made this & my whole family loved it! I added some craisins and sliced almonds on top & it was so yummy. I baked for 10 minutes longer than suggested time & it was perfect. No left overs ! Lol October 24, 2017 at 5:49am Reply

    • Jaclyn: Glad the fam enjoyed it Leah! Thanks for commenting! October 24, 2017 at 12:07pm Reply

  • Dawn: What would be a good substitute for the brussel sprouts? Zucchini? this looks amazing!!!!! November 2, 2017 at 10:19am Reply

    • Debbie: Fresh broccoli roasts up nicely in the oven. Maybe try that. November 20, 2017 at 4:02pm Reply

  • Linda S: Sounds yummy. Will be trying this one for sure November 10, 2017 at 5:53pm Reply

  • Judi: OH, my amazing…you never cease to amaze me with your recipes…Candied Almonds cooking now, and did this last night….NO LEFTOVERS…that speaks for itself and they asked for a repeat of the dinner again tonight….that has never happened….thank you…perfect winter meal!!! I did the butternut squash substitute and turkey kielbasa… December 8, 2017 at 3:03pm Reply

    • Jaclyn: Thanks for your feedback Judi! December 11, 2017 at 11:15am Reply

  • Cherie: This was a hit with the whole family, including a 12 and 10 y.o., and so healthy too. I used whatever veggies I had left from a party vegetable tray: cauliflower, broccoli, carrots, and a large Gala apples. Took another reviewer’s suggestion and sprinkled sliced almonds and craisins over everything, and cooked an additional 10 minutes. Yum-a-rama. I do think there was a bit too much olive oil on the bottom of the pan, so I will decrease that next time. I wasn’t sure how apples, garlic and olive oil would come out but we were pleasantly surprised. I made extra hoping there would be leftovers for lunches the next day, but no such luck… January 10, 2018 at 7:54am Reply

    • Jaclyn: Thanks for your feedback Cherie! January 17, 2018 at 12:07pm Reply

  • Amanda: Fabulous recipe! The first time I made this, I used frozen butternut squash, frozen brussel sprouts and a regular onion because I didnt have the ingredients fresh or the red onion. I also forgot to crush the rosemary. My husband and I absolutely loved it but the toddler didnt like the little “sticks.” I made it a second time with fresh veggies and left rosemary out. It was also fantastic. Tonight, my husband is making it himself :) I love how easy and versatile this recipe is.

    Great recipe! Thank you for sharing! January 14, 2018 at 3:45pm Reply

    • Jaclyn: Thanks for letting me know the family enjoyed it Amanda! January 17, 2018 at 12:54pm Reply

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