Fall Harvest Sheet Pan Dinner

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 recipe 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 & dairy-free.

fall harvest sheet pan dinner recipe

Fall Harvest Sheet Pan Dinner

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!

What Ingredients Do I Need to Make this Fall Harvest Sheet Pan Recipe?

  • Chicken Sausage. I use 4 links of Aidell’s Chicken Apple Sausage in this recipe, but any type of flavored chicken sausage links will work here as well since apples are already in the recipe.
  • 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: 

Balsamic glaze-I love this one from Nonna Pia’s

Or our favorite homemade garlic aioli recipe

Any other type of vinaigrette you like would be tasty!

This meal is all about the flavor from the warming spices and harvest veggies!

If you’ve tried this recipe, be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out.

Let’s eat!

Fall Harvest Sheet Pan Dinner

Servings: 4 -6


  • 4 chicken & apple sausage links sliced into 1/4 inch pieces
  • 1 small butternut squash peeled & 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!)
  • 2-3 cups brussel sprouts halved(quartered if large)
  • 1/4 cup avocado oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 garlic powder
  • ground pepper to taste


  • Heat oven to 400° 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 30-35 minutes until veggies are fork tender. Be sure to stir halfway through.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!
Fall Harvest Sheet Pan Dinner Recipe

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