Sheet Pan Chicken Sausage and Veggies
This Fall-Inspired Sheet Pan Chicken Sausage and Veggies is an easy, cozy dinner loaded with roasted seasonal produce, hearty sausage, and warm autumn flavors—all made on one pan for effortless cleanup.
When the air turns crisp and the leaves start to fall, there’s nothing better than a warm, hearty meal that’s both nourishing and easy to make. This Fall-Inspired Sheet Pan Chicken Sausage and Veggies is the ultimate weeknight dinner—packed with roasted seasonal vegetables, savory chicken sausage, and warm spices that bring all the autumn vibes to your table.
With everything cooked on two sheet pans, cleanup is a breeze, and you’ll have a flavorful, comforting meal ready in under an hour.
Looking for more autumn-inspired dishes? Check out my Creamy Italian Sausage Pasta, Creamy Chicken Potato Soup, and Carrot Pumpkin Soup!
Ingredients
Chicken Apple Sausage - this lean protein is full of flavor and I love the savory sweetness of it.
Butternut Squash - this is my all-time favorite squash to cook with and is delicious roasted.
Brussels Sprouts - roast up crispy on the outside and tender inside for a nutty, earthy flavor.
Olive Oil - Helps everything roast evenly and crisp up while enhancing flavor.
Dijon Mustard - smooth and tangy with a mild spice, it adds depth and a zesty kick to this marinade.
Maple Syrup - this adds a bit of sweetness to the dish.
Garlic Powder - this deepens the savory flavor of the sheet pan meal.
Salt and Black Pepper - to enhance the flavors.
Variations
Different Kind of Sausage - while I use Chicken Apple Sausage, you can really use any kind of chicken or pork sausage that you like.
Different Vegetables - while I made this a fall-inspired with butternut squash and brussels sprouts you can use other vegetables too like sweet potatoes, red onion, broccoli, Yukon gold potatoes, bell pepper, and carrots.
Different Herbs - you can add some fresh herbs if you have them on hand. I think fresh rosemary and parsley would both work well.
Step by Step Instructions
Photo 1. Prep the veggies. Peel and diced the butternut squash. Cut the ends off the Brussels sprouts and then cut in half. Slice the chicken sausage links into bite-sized pieces. Peel and dice the apples. Slice the shallots.
Photo 2. Combine all ingredients into one very large bowl or two medium bowls.
Photo 3. In a small bowl, whisk together the oil, dijon mustard, maple syrup, garlic powder, salt, and pepper.
Photo 4. Drizzle the mixture over the chicken sausage and veggies and toss to combine.
Photo 5. Spread the chicken sausage and vegetables out on one or two (I usually use two) large sheet pans in an even layer.
Photo 6. Bake at 425 degrees F for 30-35 minutes, rotating the pans halfway through if using two pans. Note: if you are using one pan, you might need to add 5-10 minutes to the cooking time.
Expert Tips
Storage - Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Cut veggies evenly - Chop all vegetables into similar-sized pieces so they roast at the same rate.
Serving Suggestions - this is delicious on its own, but you can also put it on top of mixed greens, arugula, quinoa, or rice. And while it has a ton of flavor, it is also delicious drizzled with a Tahini sauce, pesto, or aioli.
Don’t overcrowd the pan - Spread everything in a single layer; otherwise, the veggies will steam instead of crisp.
Line your sheet pan - Parchment paper makes cleanup easy and prevents sticking or a heavy spray of non-stick cooking spray helps the veggies from sticking, too.
Finish with freshness - A sprinkle of fresh parsley brightens the roasted flavors.
Recipe FAQs
Yes! Chicken sausage works great for a lighter option, but you can also use turkey, pork, or even plant-based sausage—just adjust the cooking time if needed.
Don’t overcrowd the pan, and make sure the veggies are well coated in oil. Spreading them out in a single layer ensures crispy, caramelized edges.
Definitely! This dish stores well in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the roasted texture.
Other Autumn Inspired Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Sheet Pan Chicken Sausage and Veggies
Ingredients
- 4 cups cubed butternut squash about 1 small butternut squash
- 1 lb brussels sprouts halved
- 1 shallot sliced
- 12 ounces chicken apple sausage cut into bite-sized pieces
- ¼ cup olive oil
- 2 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F.
- Prep the veggies and sausage and place into a large bowl.
- In a small bowl, whisk together the olive oil, dijon, maple syrup, garlic, salt, and pepper.
- Drizzle over the veggies and chicken sausage.
- Divide the mixture between two greased baking sheets.
- Roast in the preheated oven for 30-35 minutes, or until the squash and Brussels sprouts are tender, rotating the pans halfway through.
- Serve and enjoy!
