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A colorful sheet pan dinner with roasted sausage and a variety of vegetables

Autumn Harvest Sheet Pan Sausage and Veggie Dinner

This easy autumn harvest sheet pan recipe features savory apple chicken sausage, tender sweet potatoes, and roasted Brussels sprouts and red onion, all seasoned to perfection. A drizzle of maple syrup at the end adds a touch of sweetness and caramelization.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs apple chicken sausage sliced into 1-inch thick coins
  • 2 cups Brussels sprouts halved
  • 1 sweet potato medium, peeled and cut into 1-inch cubes
  • 1 red onion cut into wedges
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp maple syrup for the last 10 minutes of cooking

Equipment

  • oven
  • baking sheet
  • parchment paper or foil
  • large bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
  2. In a large bowl, combine the sliced sausage, halved Brussels sprouts, sweet potato cubes, and red onion wedges.
  3. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss everything until evenly coated.
Cooking
  1. Transfer the seasoned mixture to the prepared baking sheet, spreading it out in a single layer. If necessary, use a second sheet to prevent overcrowding.
  2. Bake for 20-25 minutes, then stir and flip the ingredients.
  3. Drizzle with maple syrup (optional) and continue baking for another 15-20 minutes until vegetables are tender-crisp and caramelized, and sausage is cooked through.
Serving
  1. Remove from the oven and serve hot.

Notes

For extra crispiness, ensure the vegetables and sausage are spread in a single layer without overcrowding the baking sheet.