This post contains affiliate links.
When the week's gotten away from you and the dinner table looks more like a staging area for a crime scene, this simple sheet pan meal is here to restore order. It's a complete meal - smoky pork sausage or apple chicken sausage, roasted Brussels sprouts, sweet potatoes, and tart apples all tossed together and baked until caramelized. Add a drizzle of maple syrup and you've got something special happening in that oven.
Everything roasts in one pan, filling your kitchen with the smell of Sunday supper even if it's just another Tuesday night. The result? A delicious sheet pan meal that's equal parts sweet, savory, and satisfying - and perfect for busy moms who appreciate minimal clean-up and maximum flavor.
The Gist
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Skill Level: Easy
Dietary Notes: Gluten-Free
Why You'll Love It
A complete meal that hits every note: sweet, smoky, and savory.
A one-pan meal with easy cleanup - perfect for busy nights.
Packed with fall vegetables like Brussels sprouts, sweet potatoes, and apples.
Pairs beautifully with honey mustard sauce or whole grain Dijon mustard.
Works with pork sausage, apple chicken sausage, or even beef sausage.
Kitchen Equipment
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Gather Your Ingredients
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Let's Get to Cookin'
Preheat and Prep:
Set your preheated oven to 400°F and line a large baking sheet with parchment paper. Give it a light drizzle of olive oil to help those veggies crisp instead of steam.
Mix It Up:
In a large bowl, toss the Brussels sprouts, sweet potatoes, apples, onion, garlic, and sliced sausage. Drizzle with olive oil and maple syrup, then sprinkle with curry powder, chili powder, garlic powder, onion powder, cinnamon, salt, and pepper. Stir well - everything should look glossy and evenly coated.
Roast 'Em Up:
Spread the mixture in a single layer on the baking sheet. Avoid crowding - use two pans if needed. Roast for 25-30 minutes, until the edges are golden brown and the vegetables are fork-tender.
Finish Strong:
Remove from the oven and toss with cranberries, lemon juice, and pecans. For a little extra flair, serve with a small bowl of honey mustard sauce or whole grain Dijon mustard on the side for dipping. Bring it to the dinner table just like that - one pan, no fuss.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Chef's Tips for Sheet Pan Sausage Dinner
- Mix up the sausage. Try pork sausage, apple chicken sausage, or beef sausage - all roast beautifully.
- Don't overcrowd the pan. Give your veggies room to brown instead of steaming.
- Swap in butternut squash or green beans for extra fall color and flavor.
- Pair with mustard. Honey mustard sauce or whole grain Dijon mustard adds a tangy balance.
- Roast at high heat. A preheated oven ensures caramelized edges and crisp texture.
FAQs
Can I use frozen Brussels sprouts?
Yes, just thaw and pat dry to prevent sogginess before roasting.
What kind of sausage works best?
Smoked sausage is classic, but pork sausage, beef sausage, or apple chicken sausage all roast beautifully.
Can I add other vegetables?
Absolutely. Try green beans, butternut squash, or cherry tomatoes for color and variety.
Can I double the recipe?
Sure can - just use two pans to maintain that perfect one-pan meal crispness.
Leftovers & Storage
Store leftovers in an airtight container for up to 3 days in the fridge.
To reheat, spread them on a large baking pan and warm at 375°F for 10-12 minutes. This keeps everything crisp - not soggy.
Avoid microwaving unless you're desperate.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → Stick Around for Seconds!
Love easy, one-pan dinners with easy cleanup and big flavor? Stick around for more delicious sheet pan meals that make weeknights feel easy again. Subscribe to my newsletter to get fresh recipes right to your inbox.
Tried It?
I'd love to know how yours turned out! Leave a comment or tag me at #jennifercooks - especially if your pan came out looking like a fall masterpiece.
Weeknight Wonders: Simple Meals, Big Flavor, No Fuss
Think one-pan and one-pot keepers that get to the dinner table without drama: bold flavors, simple steps, and easy cleanup so you can call it a night with your sanity (and sink) intact.
Sheet Pan Bratwurst with Sauerkraut Roasted New Potatoes - A hot-oven sizzle with bratwurst, tangy kraut, sweet onions, and crispy potatoes for a full German-style sheet pan supper.
Easy One-Pot Beef Stroganoff - Tender beef, mushrooms, and a silky sauce in one pot; classic comfort streamlined for busy weeknights.
Korean Beef Bowls - Sweet-savory ground beef in minutes; pile it over rice or tuck into lettuce wraps for a lightning-fast win.
Rustic Creamy Garlic Chicken - Skillet-seared chicken in a garlicky cream sauce with a splash of white wine; simple technique, big payoff.
Savory Pumpkin Sausage Gnocchi - Cozy fall flavors meet weeknight ease: creamy pumpkin sauce, browned sausage, and pillowy gnocchi.
Chicken Cobbler - Viral for a reason: creamy chicken filling under a cheesy biscuit top-minimal effort, maximum comfort.
*****
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Sausage Sheet Pan Dinner
Ingredients
- 1 pound Brussels sprouts trimmed and halved (about 3 cups)
- 1 large sweet potato about 14 ounces, peeled and cubed (about 2 cups)
- 2 Granny Smith apples peeled and chopped
- 1 medium sweet onion chopped
- 24 ounces smoked sausage sliced into ½-inch rounds
- 2 cloves garlic sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- ¼ cup dried cranberries
- ¼ cup pecan halves
- 1 tablespoon lemon juice or to taste
Instructions
Prepare the Pan
- Preheat oven to 400°F.
Prepare the Vegetables and Sausage
- Trim and halve the Brussels sprouts.1 pound Brussels sprouts
- 1 large sweet potato, 2 Granny Smith apples
- Chop the onion and slice the garlic cloves.1 medium sweet onion, 2 cloves garlic
- Slice the smoked sausage into ½-inch thick rounds.24 ounces smoked sausage
- Combine all prepared ingredients in a large mixing bowl.
Season and Coat
- Drizzle olive oil and maple syrup over the mixture.¼ cup extra virgin olive oil, 2 tablespoons maple syrup
- 1 teaspoon curry powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Toss until everything is evenly coated.
Roast
- Spread the mixture evenly onto the prepared baking sheet, avoiding overcrowding. Use two pans if necessary.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are fork-tender and golden brown.
Finish and Serve
- Remove the pan from the oven and sprinkle with dried cranberries and pecans.¼ cup dried cranberries, ¼ cup pecan halves
- Drizzle with lemon juice and gently toss to combine.1 tablespoon lemon juice
- Serve warm.
Notes
- Sausage: Use turkey sausage, kielbasa, or andouille for different flavors.
- Brussels sprouts: Substitute broccoli florets or green beans.
- Sweet potato: Use butternut squash or baby potatoes.
- Cranberries: Try dried cherries or raisins for a sweeter variation, or omit.
- Pecans: Substitute walnuts or almonds, or omit.
- Serve with a side of crusty bread or wild rice.
- Pair with a green salad.
- Drizzle with balsamic glaze or serve alongside Dijon mustard for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 375°F oven for 10-12 minutes or in the microwave until heated through.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Comments
No Comments