Fall Sheet Pan Dinner with Sausage and Veggies
This Fall Sheet Pan Dinner combines juicy sausage, roasted kabocha squash, Brussels sprouts, and apples in one easy, flavorful dish. Perfect for beginners craving a cozy, low-fuss dinner packed with fall flavor.
Ingredients
Main Ingredients:
- 12 oz sweet Italian chicken sausage sliced into ½-inch rounds
- 1 kabocha squash seeded and diced (no need to peel)
- 2 –3 cups Brussels sprouts halved
- 1 large Honeycrisp apple diced
- 2 shallots sliced
Dressing:
- 2 tbsp olive oil
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ tsp pepper
- 1 handful fresh parsley chopped
Instructions
- Preheat oven to 450°F (or 425°F if your oven runs hot). Line a large sheet pan with parchment paper.
- In a bowl, whisk together olive oil, coconut aminos, vinegar, mustard, maple syrup, salt, and pepper.
- Slice sausage, dice squash, halve Brussels sprouts, and prep apple and shallots.
- Place all ingredients on the sheet pan and pour the dressing over the top.
- Toss everything together directly on the pan to evenly coat.
- Spread into a single layer to allow even roasting.
- Roast for 30–35 minutes, flipping halfway, until veggies are golden and tender.
- Sprinkle with chopped parsley before serving your fall sheet pan dinner.
Notes
For extra flavor, drizzle with balsamic glaze before serving. You can swap kabocha for butternut squash in this fall sheet pan dinner—just keep the cubes even for roasting.
Nutrition
Calories: ~390 per serving
Protein: 17g
Carbs: 28g
Fat: 23g
Fiber: 6g
Sugar: 10g
(Note: Approximate values.)
Calories: ~390 per serving
Protein: 17g
Carbs: 28g
Fat: 23g
Fiber: 6g
Sugar: 10g
(Note: Approximate values.)