I’ve been on a real kick with the sheet pan and crockpot dinners lately. I love how simple both cooking methods are! For the crockpot, two weeks ago I shared a Loaded Baked Potato Soup that I have made countless times and this week it’s all about the sheet pan dinner. I wanted to incorporate some of my favorite fall vegetables into a dinner a few weeks ago and came up with this delicious and healthy mix of fall flavors for the ultimate fall sheet pan dinner.
Fall Sheet Pan Dinner
Nothing says fall like Brussels sprouts and butternut squash. Two of my favorite vegetables year round, they are extra delicious while in season this time of the year. And roasting these vegetables takes it to a new level! Needless to say, I knew these two vegetables needed to be a part of my next sheet pan dinner. I mentioned al fresco chicken sausages back in the summer. It was one of our go-to grilled dinners during the warmer months (you can see that post here). But the good thing is that al fresco is not exclusive to the grill. I decided to add them to this sheet pan dinner and went with a flavor I had yet to try: sweet apple.
I am the first to confess that I am not a huge fan of sweet food. Ironically, especially when it comes to apples in my salad or sausage! But I knew the apple flavor would work best with this fall pairing, so I decided to be adventurous. Much to my surprise, I really liked the sweet apple sausage! And it was a perfect match for the Brussels sprouts and butternut squash. Although you could eat this chicken sausage and vegetable mixture by itself, I served it with brown rice. I had this meal leftover for lunch and decided to drizzle balsamic glaze over it and it was to die for! I would definitely recommend the addition of the balsamic glaze if you try out this recipe.
If you are interested in other sheet pan recipes, you can find my Eggplant Parmesan Sheet Pan recipe here and the Sheet Pan Chicken Fajitas recipe here. Have you tried any sheet pan recipes yet? I would love to hear in the comments below!
Thanks for reading and happy cooking!
Fall Sheet Pan Dinner
A fall vegetable and chicken sausage sheet pan dinner is a healthy choice for a quick weeknight dinner.
- Preheat the oven to 400 degrees. Cut the chicken sausage and butternut squash into bite-sized pieces; quarter the Brussels sprouts. Transfer the chicken sausage, butternut squash and Brussels sprouts to a large bowl and toss with olive oil and salt and pepper. Spray a rimmed baking sheet with cooking spray and spread the mixture onto the baking sheet. Cook for 20 minutes. Meanwhile, prepare the brown rice, if desired. Place the brown rice in a bowl and top with the sausage and vegetable mixture. Drizzle with balsamic glaze, if desired, before serving. Enjoy!