Sheet Pan Chicken Sausage Harvest Dinner

When life feels full, sheet pan dinners become absolute lifesavers. They’re simple, versatile, nutrient-packed, and require almost no cleanup. This Sheet Pan Chicken Sausage Harvest Dinner is one of those recipes you’ll find yourself making on repeat, especially during colder months when you crave warm, caramelized veggies and comforting flavors.

What makes this recipe even better?
It’s incredibly customizable. Swap veggies for whatever you have on hand, use pork or turkey sausage instead of chicken, add extra seasoning, or finish with a drizzle of balsamic glaze for a little something special. The combination of sweet potatoes, Brussels sprouts, apples, and smoky spices makes the whole kitchen smell like fall… without spending hours cooking.

It’s also a great way to build a balanced and nourishing plate:

• Protein: chicken sausage

• Slow-digesting carbs: sweet potatoes

• Fiber + micronutrients: Brussels sprouts, onion, apple

• Heart-friendly fats: olive oil

• Flavor boosters: smoked paprika, garlic, thyme

Whether you're feeding the family, meal prepping lunches for the week, or looking for an easy weeknight dish that feels cozy and satisfying, this sheet pan dinner checks every box.

Ingredients

• 12–14 oz chicken sausage, sliced into coins

• 2 sweet potatoes, peeled and diced

• 1 red onion, chopped into chunks

• 1 ½ cups Brussels sprouts, halved

• 1 apple, sliced or diced (adds a hint of sweetness — optional but delicious!)

• 2 tbsp olive oil

• 1 ½ tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp dried thyme or rosemary

• Salt + pepper, to taste

• Optional: drizzle of balsamic glaze or maple syrup before serving

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. Prep the veggies:
   Spread the sweet potatoes, onion, Brussels sprouts, and apple (if using) across the sheet pan. Drizzle with olive oil, then sprinkle on the smoked paprika, garlic powder, thyme, salt, and pepper. Toss to coat evenly.

3. Roast:
   Bake for 20 minutes, stirring halfway to help the veggies cook evenly.

4. Add the sausage:
   After the first 20 minutes, pull out the pan and add the sliced chicken sausage. Toss everything together, spreading it out again into one even layer.

5. Finish roasting:
   Return to the oven for another 15–20 minutes, or until the veggies are tender and the edges are caramelized.

6. Optional finishing touch:
   Drizzle with a bit of balsamic glaze or maple syrup just before serving for a sweet and savory balance.

Serving Ideas

• Serve on its own for a simple one-pan meal.

• Spoon over quinoa, brown rice, or farro for more fiber and staying power.

• Add a dollop of Greek yogurt or a sprinkle of feta for creaminess.

• Meal prep it! It reheats beautifully and makes 3–4 hearty servings.