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!
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.
Want to see how easy this sheet pan meal is? Watch the video!
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.
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
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.
- 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
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Add sausage, sweet potatoes, brussels sprouts, apples, onion and garlic to sheet pan.
Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and toss to coat.
Roast in preheated oven 15 minutes then remove and toss.
Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.
Sprinkle with parsley and serve warm.
Recipe source: Cooking Classy