This Harvest Sheet Pan Dinner, with juicy chicken apple sausage, velvety sweet potatoes, caramelized Brussels sprouts, and sweet, roasted shallots is a delicious and easy one-pan dinner packed with delicious fall flavor.
Why You'll Love Sheet Pan Harvest Dinner
If you're looking for a quick, easy, delicious sheet pan meal, this healthy dinner is for you. With just one pan, you have a complete meal that's perfect for busy weeknights.
It's a simple sheet pan meal that combines fall vegetables—Brussels sprouts and sweet potatoes—with the fall favorite flavors of apple and rosemary. The chicken apple sausage is hearty, but not heavy, and adds a lovely sweetness and spice to the dish.
Plus, sheet pan recipes require minimal clean-up, which is always a good thing in my book.
Not only is this one-pan recipe tasty, but it's fantastic for meal prep, Whole30 compliant (just check that the sausage you choose doesn't contain sugar or preservatives!), and easy to scale up if you're serving a lot of people.
Just click on the number next to "servings" in the recipe card below, and drag the arrow to the right to double or triple the recipe.
If you like this recipe or have any questions, please feel free to leave me a comment or a rating below. I'd love to hear from you!
What You'll Need for an Easy Harvest Sheet Pan Meal
Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.
- Chicken Sausage I like to use chicken apple sausage for this meal, but any variety of chicken sausage (or regular sausage, even) would be good.
- Olive Oil You'll need about 2 tablespoons. The quality of the olive oil doesn't matter so much here, as the other flavors will be more pronounced.
- Brussels Sprouts These become nice and caramelized as the dish cooks. Be sure to remove any leaves with brown spots and give them a good rinse before using.
- Shallot This adds a wonderful sweetness to this dish. You can swap these for red onion if you can't find shallots easily.
- Sweet Potato I tend to use one giant sweet potato and I like to dice my own because the bags of pre-cut sweet potato is often unevenly cut. However, you can totally use a pre-cut bag if you like.
- Rosemary I like adding fresh rosemary to this dish, but you can get away with using dried rosemary too. If you aren't a fan, swap this for thyme.
- Salt & Pepper I use kosher salt for all of my cooking. It's less salty per teaspoon than table salt or sea salt, making it harder to oversalt your food and easier to taste as you go. Some fresh ground black pepper adds a nice bite.
- Garlic Powder I love the addition of a bit of garlic powder to this dish. It strikes a nice balance between sweet and savory dusted on the sweet potatoes and shallots. You can leave this out, though, and the meal will still be delicious.
How to Make this Sheet Pan Sausage and Vegetables
Step One Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper, or spray it with a bit of olive oil/nonstick spray if you are concerned about sticking. Slice the sausage into thick pieces on the bias.
Step Two Slice your shallots into rings.
Step Three Peel and dice your sweet potato.
Step Four Remove any out leaves from the Brussels sprouts with brown spots. I tend to remove a few outer leaves from each sprout.
Step Five Slice the Brussels sprouts in half and be sure to clean them well before roasting.
Step Six Finely chop your rosemary.
Step Seven Add the sweet potatoes, Brussels sprouts, shallots, sausage, rosemary, olive oil, garlic powder (if using), salt and pepper to a large mixing bowl.
Step Eight Toss everything to combine. Be sure everything is coated in olive oil. You can use tongs or use your hands.
Step Nine Arrange the ingredients on a baking sheet and transfer the pan to the oven for 15 minutes. After 15 minutes, you should see some light browning on the vegetables and sausage. Use a spatula to flip everything.
Step Ten Return the pan to the oven and cook for another 15 minutes. Everything should have nicely browned edges. Remove the pan from the oven and serve!
Frequently Asked Questions (FAQs)
Be sure the vegetables are on a large enough sheet pan that they can be arranged in a single, even layer. If you only have smaller sheet pans, try spreading your vegetables across two to provide more space. Flipping the vegetables halfway through will also help with even cooking.
You can line your baking sheet with parchment paper to prevent the vegetables from sticking. You can also use olive oil or a nonstick spray to coat the bottom of the pan.
You may be using too small of a sheet pan. Try using a large sheet pan to ensure the ingredients have enough room to brown rather than steam.
Butternut Squash Swap the sweet potatoes for butternut squash for a tasty variation of this easy sheet pan dinner.
Different Vegetables You can swap the veggies in the dish for broccoli, cauliflower, parsnips, beets, carrots, or any other good fall roasting vegetable. It's a super versatile dish that allows for plenty of customization.
Different Potatoes Try halved baby potatoes or fingerling potatoes in place of sweet potatoes.
Chicken Sheet pan chicken thighs are delicious in this recipe. Just be sure the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit before serving.
You can also use chicken breasts, but they may be a bit dry. I would brush them with a bit of Dijon mustard to lock in the moisture and provide extra flavor.
Pecans Try adding a toasted pecan topping to this dish for a little extra flavor and healthy fat!
Different Seasoning Not a fan of rosemary? You can use thyme instead. You could also use a seasoning blend like Herbes de Provence.
How to Store Leftover Sausage and Veggies
Fridge Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe, as the texture of the vegetables will be a bit mushy when defrosted. For more information, check out this post: Can You Freeze Roasted Vegetables?
Reheating Reheat the sausage, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through. You can also reheat them in the microwave.
- When reheating in the microwave, watch for splatter! One of my favorite kitchen items is this splatter guard. I toss it in the dishwasher after use so I don't have to constantly wipe down the microwave.
- An oven thermometer is a tool I highly recommend. Ovens can be off by 100 degrees or more. My last oven would read 400 degrees when it was barely 250! A reliable oven thermometer will give you an accurate reading of the temperature in your oven every time.
- Be sure to clean your Brussels sprouts well as there can be dirt hiding in the leaves. I like to remove any outer leaves with visible browning, cut them in half, then swish them in water in a salad strainer and spin them dry.
How to Serve
This harvest sheet pan dinner is definitely a full meal on its own, but if you'd like to fill out your table with some other sides, here are a few delicious options!
Condiments We love spicy food at my house. This Pineapple Habanero Sauce belongs on just about everything.
Fall Dessert These wonderful Air Fryer Baked Apples will round out your fall meal perfectly.
Looking for more easy sausage recipes? Try this cabbage and sausage dinner!
More Easy Weeknight Dinner Recipes
Harvest Sheet Pan Dinner
- Preheat oven to 400 degrees Fahrenheit. Line the baking sheet with parchment paper if you'd like. Slice the sausage into thick pieces on the bias.
- Slice your shallots into rings.
- Peel and dice your sweet potato.
- Remove any out leaves from the Brussels sprouts with brown spots. Slice the Brussels sprouts in half and be sure to clean them well.
- Finely chop your rosemary.
- Add the sweet potatoes, Brussels sprouts, shallots, sausage, rosemary, olive oil, garlic powder (if using), salt and pepper to a large mixing bowl. Use tongs or your hands to mix well. Ensure everything is coated well in olive oil.
- Arrange the ingredients on a baking sheet and transfer the pan to the oven for 15 minutes. After 15 minutes, you should see some light browning on the vegetables and sausage. Use a spatula to flip everything.
- Return the pan to the oven and cook for another 15 minutes. Everything should have nicely browned edges. Remove the pan from the oven and serve!
- If the ingredients aren't fully coated or look dry during the cooking process, add a bit more olive oil.
- If you don't like rosemary, feel free to use thyme instead.
- Fridge Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer I don't recommend freezing this recipe, as the texture of the vegetables will be a bit mushy when defrosted.
- Reheating Reheat the sausage, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through. You can also reheat them in the microwave.