This chicken apple sausage sheet pan dinner puts sliced sausage, sweet potatoes, Brussels sprouts, and red onion on one pan with a honey Dijon dressing. Everything roasts together in a hot oven until the vegetables are caramelized and the sausage is browned at the edges.
It is an easy fall and winter dinner that serves four and takes about 45 minutes, with only 15 minutes of prep. The dressing does double duty as a marinade and a glaze, so the vegetables are seasoned all the way through. Cleanup is just one pan and one bowl.
Table of Contents
Why This Works
Apple sausage sheet pan meals work best when every ingredient cooks in about the same time. Sweet potatoes cut into small cubes and halved Brussels sprouts soften and brown in roughly the same window, and pre-sliced sausage only needs to heat through and pick up some color.
The dressing for this apple sausage sheet pan is a balance of sweet, tangy, and savory. Olive oil helps everything brown, Dijon mustard and apple cider vinegar add tang, and a spoonful of honey caramelizes at the edges. Paprika and fresh thyme add a gentle warm flavor that suits the sausage and the sweet potatoes.
The garlic goes in partway through roasting rather than at the start. Minced garlic burns quickly at high heat, and burnt garlic tastes bitter. Adding it halfway gives you the flavor without the scorched bits.
Ingredients
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 pound chicken apple sausage, sliced into bite-sized pieces
- 1 pound sweet potatoes, peeled and diced
- 16 ounces Brussels sprouts, trimmed and halved
- 1 large red onion, cut into chunks
- 5 cloves garlic, minced
- Chopped parsley and sliced green onion, for garnish
How to Make Chicken Apple Sausage Sheet Pan Dinner
1. Heat the oven.
Preheat the oven to 425 degrees F. Place a large rimmed baking sheet on the counter, since you will need plenty of room to spread everything in one layer.
2. Make the dressing.
In a large bowl, whisk together the olive oil, salt, pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar until smooth and slightly thick.
3. Toss the vegetables.
Add the diced sweet potatoes, halved Brussels sprouts, and red onion to the bowl. Toss well until every piece is coated. Cut the sweet potatoes into small, even cubes, about 1/2 inch, so they soften at the same pace as the sprouts.
4. Add the sausage.
Slice the chicken apple sausage into bite-sized pieces and mix it into the bowl so it picks up some of the dressing.
5. Spread and roast.
Spread everything evenly on the sheet pan in a single layer. Roast for about 15 minutes, then pull the pan out, sprinkle the garlic over the top, and stir everything so the pieces brown evenly.
6. Finish roasting.
Return the pan to the oven and roast for another 10 to 15 minutes, until the sweet potatoes are tender and the Brussels sprouts are slightly caramelized. The total roasting time is 25 to 30 minutes.
7. Garnish and serve.
Scatter parsley and green onion over the pan and serve hot, straight from the sheet pan.
How to Serve
This apple sausage sheet pan dinner is a complete meal on its own, but a simple side makes it feel even more filling. Roasted broccoli with toasted breadcrumbs adds a crunchy green, and green beans with a mountain of panko is another good pick. For a cozy fall plate, serve it with bacon garlic mashed potatoes or a tray of roasted broccolini with tahini sauce.
How to Store and Reheat
Cool the leftover apple sausage sheet pan and store it in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking.
To reheat, spread the sausage and vegetables on a sheet pan and warm them in a hot oven so the edges crisp again, or heat them in a skillet over medium heat. Heat until hot all the way through at 165 degrees F. The microwave is faster, but the vegetables will be softer.
Tips and Variations
Do not crowd the pan when making an apple sausage sheet pan dinner. If the vegetables are piled up, they steam and turn soft instead of browning. Use two pans if needed and rotate them between oven racks halfway through. If your sausage is raw rather than fully cooked, cook it until it reaches 165 degrees F. Idaho Health Matters also uses a thermometer and 165 degrees F as the doneness target in its easy sheet pan chicken and vegetable recipe.
Cut the vegetables to similar sizes. If you prefer firmer sweet potatoes, cut them slightly larger, and if you like very soft Brussels sprouts, cut them smaller. Pat the sprouts dry after washing so they roast instead of steam.
For a different flavor, swap the honey for maple syrup, add a cubed apple during the last 15 minutes, or use balsamic vinegar in place of the cider vinegar. A few red pepper flakes bring a little heat.
FAQ
Is chicken apple sausage already cooked?
Many brands are fully cooked, but check the package. Fully cooked sausage only needs to be heated through. If yours is raw, roast it until it reaches 165 degrees F in the center.
Can I use other vegetables in an apple sausage sheet pan?
Yes. Carrots, cauliflower, and butternut squash all roast well at this temperature. Cut them to a similar size as the sweet potatoes so everything finishes together.
Why add the garlic halfway through?
Minced garlic burns easily in a hot oven. Adding it after the first round of roasting keeps the flavor strong and prevents any bitter, scorched taste.
Can I prep an apple sausage sheet pan dinner ahead?
You can chop the vegetables and slice the sausage ahead and store them in the refrigerator. Whisk the dressing separately and toss everything together just before roasting.
How do I get the vegetables crispy on an apple sausage sheet pan?
Dry the Brussels sprouts well, use a single layer, and do not skip the stirring halfway through. A hot oven and enough space on the pan are the keys to caramelized edges.
Sheet Pan Chicken Apple Sausage with Sweet Potatoes and Brussels Sprouts
Ingredients
Main Ingredients
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp sweet paprika
- 2 tsp fresh thyme chopped
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 lb chicken apple sausage sliced into bite-sized pieces
- 1 lb sweet potatoes peeled and diced
- 16 oz Brussels sprouts trimmed and halved
- 1 large red onion cut into chunks
- 5 cloves garlic minced
- chopped parsley and sliced green onion for garnish
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- Whisk the olive oil, salt, pepper, paprika, thyme, Dijon, honey, and vinegar in a large bowl.
- Toss the sweet potatoes, Brussels sprouts, and red onion in the dressing, then mix in the sliced sausage.
- Spread everything in a single layer on a large rimmed baking sheet and roast about 15 minutes.
- Sprinkle on the garlic, stir, and roast 10 to 15 more minutes until the vegetables are tender and caramelized.
- Garnish with parsley and green onion and serve hot.
