This Fall Harvest Sheet Pan Dinner is a healthy, one-pan meal, filled with warming herbs and loaded with seasonal produce. This is a quick and easy sheet pan dinner perfect for busy weeknights! It's a sweet and savory combo made with chicken sausage, butternut squash, apples and brussels spouts then roasted to perfection. Paleo, gluten free and dairy free.
Fall Harvest Sheet Pan Dinner Recipe
Meal planning(and clean up!) doesn't get any easier than with sheet pan dinners! Everything gets cooked at the same time, on one pan, and in no time you have a healthy and delicious meal on the table.
When I make a sheet pan recipe, I always like to make extra! Divide leftovers into containers for lunches. No thinking needed for the next couple days!
Whether you're cooking for your family or meal prepping for the week, this gluten free and dairy free dinner will quickly become a Fall favorite.
What Ingredients Do I Need to Make this Fall Harvest Sheet Pan Recipe?
- Chicken Sausage. I use 4 links of Chicken Apple Sausage in this recipe, but any type of flavored chicken sausage links will work here. Be sure the package is labeled gluten free.
- Butternut Squash. I usually peel and dice a fresh squash because they are in season and inexpensive, but you can also grab some frozen, pre-cut butternut squash if you want to save on time.
- Brussels Sprouts. Cut off the bottoms then slice in half. If you're not a brussels spout fan, go ahead and sub another long cooking veggie such as broccoli.
- Apples. I love baking with Honey Crisp or Grannysmith apples during the Fall. They retain their shape-some apples get mushy during baking such as McIntosh.
For the sauce you'll need:
- Avocado Oil. You can also use olive oil, but I prefer the neutral taste from avocado oil so it's always my first choice!
- Herbs & Spices: Thyme, Rosemary, Garlic Powder, Onion Powder, Salt.
Optional Sauces for drizzing over your roasted meal:ย
- Balsamic glaze. Nonna Pia's is delicious and certified gluten free.
- Hot Honey. I love drizzing Hot Honey for some sweet heat!
- Or you can find our favorite homemade garlic aioli recipe for dipping here!
How to Make a Fall Harvest Sheet Pan Dinner
- Preheat your oven to 425ยฐF and line a large baking sheet with parchment paper for easy cleanup.
- Prepare your veggies. Peel and cube the butternut squash, trim and halve the Brussels sprouts, and slice the apples.
- Combine on the sheet pan. Add all the vegetables and apple slices to your prepared pan, drizzle with olive oil, and season generously with salt, pepper, rosemary, thyme and garlic powder. Toss everything until evenly coated.
- Add chicken sausage. Slice the sausage into ยฝ-inch pieces and arrange them over the veggies.
- Roast to perfection. Bake for 25-30 minutes, stirring once halfway through, until the vegetables are tender and golden brown.
- Serve warm. Finish with an optional drizzle of your favorite sauce or a sprinkle of fresh herbs for extra flavor.
Tips for the Best Sheet Pan Dinner
- Cut the veggies into similar-sized pieces for even roasting.
- Don't overcrowd the pan! Give the ingredients space to caramelize instead of steam.
- Add nuts (like pecans or walnuts) in the last 5 minutes of baking for a crunchy twist.
- You can easily double the recipe to serve 6-8 people. Just use two sheet pans and rotate them halfway through baking for even roasting.
This meal is all about the flavor from the warming spices and harvest veggies!
Have you tried this recipe? Be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out.
Let's eat!
Fall Harvest Sheet Pan Dinner
Equipment
Ingredients
- 4 Chicken Sausage links sliced into ยฝ inch pieces
- 1 Small butternut squash peeled and chopped into small bite-sized pieces(If you have a larger squash, I used half for this meal and then made soup with the other half!)
- 2 cups Brussel sprouts halved(quartered if large)
- ยผ cup Avocado oil
- 1 teaspoon Dried rosemary
- ยฝ teaspoon Dried thyme
- ยฝ teaspoon Salt
- ยผ Garlic powder
- Ground pepper to taste
- 2 Apples Medium, cored and chopped
Instructions
- Heat oven to 425ยฐ and line a large baking sheet with foil or parchment paper for easy cleanup.
- Spread the vegetables and sausages in an even layer on the pan. Toss well with the oil and seasonings.
- Bake for about 25-30 minutes until veggies are fork tender. Be sure to stir halfway through.
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