This easy Chicken Apple Sausage Sheet Pan Dinner is packed with cozy fall flavors! Chicken apple sausage roasts with tender sweet potatoes, Brussels sprouts, red onion, and fresh apples, then everything is tossed with a simple maple Dijon sauce. It’s an easy gluten-free and dairy-free dinner that’s perfect for busy fall weeknights!
There’s something about sheet pan dinners that makes them especially appealing once fall gets busy! You get your protein, vegetables, and carbs all in one meal, and cleanup is minimal.
For this one, I paired pre-cooked chicken apple sausage with sweet potatoes, Brussels sprouts, red onion, and crisp sweet apples. The combination is sweet, savory, and hearty without feeling heavy.
The maple Dijon sauce pulls everything together with just the right amount of sweetness and tang. And after testing the timing, I found that roasting the ingredients in stages gives you much better results than adding everything to the pan at once.
Why You’ll Love This Chicken Apple Sausage Sheet Pan Dinner
This is the kind of dinner I love for a busy weeknight because it requires very little hands-on cooking once everything goes into the oven!
The sweet potatoes get a head start so they become completely tender, while the Brussels sprouts and onions roast for less time so they don’t get overly soft. The apples go in last, which lets them soften and caramelize while still holding their shape.
You’ll love that this recipe is:
- An easy one-pan dinner
- Packed with sweet and savory fall flavor
- Gluten free and dairy free
- Paleo-friendly with the right chicken sausage
- Made with simple, easy-to-find ingredients
- Great for meal prep and leftovers
- Finished with a flavorful maple Dijon sauce
Ingredients You’ll Need
Chicken Apple Sausage
I use fully cooked chicken apple sausage here. Look for one with ingredients that work for your dietary needs.
Because the sausage is already cooked, we’re really just warming it through and giving the cut sides time to caramelize.
Cutting the sausage on a slight diagonal creates a little more surface area for browning.
Sweet Potatoes
Cut the sweet potato into roughly 3/4-inch cubes.
I initially tested this with the vegetables roasting for the same amount of time, but the sweet potatoes needed longer to become completely tender. Giving them a 10-minute head start solves the problem without requiring tiny cubes that can dry out.
Brussels Sprouts
Trim and halve them.
If you have especially large Brussels sprouts, quarter those so everything cooks at a similar rate.
Red Onion
Cut the onion into roughly 1-inch pieces. Keeping them fairly large prevents the onion from getting too soft before the rest of the dinner is done.
Apples
Use a firm, crisp apple that will hold its shape when roasted.
SugarBee apples worked well in testing, but Honeycrisp, Pink Lady, or another crisp sweet-tart apple will also work well! Side note – if you can find SugarBee apples near you they are my absolute favorite for cooking, baking and eating raw!
Cut the apples into approximately 1-inch chunks. This size allows them to soften without becoming mushy.
Maple Dijon Sauce
The sauce is a simple combination of:
- Dijon mustard
- Pure maple syrup
- Apple cider vinegar
- Olive oil
- Garlic
- Sea salt
- Black pepper
It gives the whole dinner a sweet-tangy finish that works especially well with the chicken apple sausage!
How to Make Chicken Apple Sausage Sheet Pan Dinner
The biggest secret to this recipe is not putting everything on the pan at the same time.
Different ingredients need different amounts of roasting time, and adding them in stages gives you much better texture.
First, Roast the Sweet Potatoes
Preheat your oven to 425°F.
Add the sweet potatoes to a large rimmed sheet pan and toss them with a tablespoon of oil and a little salt and pepper.
Spread them into a single layer and roast for 10 minutes.
This gives the potatoes enough of a head start to become completely tender by the time the rest of the meal is finished.
Add the Sausage and Vegetables
Remove the pan from the oven and add the Brussels sprouts, red onion, and chicken apple sausage.
Drizzle with another tablespoon of oil and season everything with the garlic powder, thyme, smoked paprika, salt, and pepper.
Spread everything back out into one layer.
For the best caramelization, arrange as many sausage slices as possible with a cut side directly against the hot pan.
Roast for another 10 minutes.
Add the Apples and Maple Dijon Sauce
While everything roasts, whisk together the maple Dijon sauce.
After the vegetables and sausage have roasted for 10 minutes, add the apple chunks to the pan.
Drizzle with the remaining oil and about half of the sauce, tossing gently to coat.
Return everything to the oven for another 12-15 minutes.
The dinner is done when the sweet potatoes are completely fork-tender, the Brussels sprouts are browned, the apples are tender but still hold their shape, and the sausage has begun to caramelize.
Drizzle the remaining sauce over everything just before serving.
Tips for the Best Sheet Pan Dinner
Give the sweet potatoes a head start. This is the most important part of the recipe. They need about 10 minutes more cooking time than everything else.
Keep the apples fairly large. One-inch chunks are ideal. Smaller pieces are more likely to break down or become mushy.
Don’t add the sauce too early. Letting the sausage roast without sauce during its first stage helps the surface brown rather than simply steam.
Use a large sheet pan. You want everything in one layer with a little room between ingredients. Crowding creates steam and reduces browning.
For maximum browning, use the pan without parchment. A lightly oiled metal sheet pan will generally give you better caramelization. You can use parchment for easier cleanup, but the sausage and vegetables may brown slightly less.
Put the sausage cut-side down. It makes a noticeable difference in caramelization.
What Kind of Apples Are Best?
You want an apple that’s firm enough to withstand roasting.
My favorite options for this recipe are:
- SugarBee
- Honeycrisp
- Pink Lady
- Braeburn
- Fuji
I especially liked SugarBee apples cut into 1-inch chunks because they became tender while still keeping their shape.
I wouldn’t use a very soft apple like McIntosh, which can break down too much during roasting.
Can I Make This Whole30?
Yes, with a couple of modifications.
Choose a Whole30-compatible chicken apple sausage without added sugar.
For the sauce, omit the maple syrup. You can either leave it out completely or add a small splash of unsweetened apple cider or apple juice for a little natural sweetness.
Can I Meal Prep This Recipe?
Yes. This one works well for meal prep.
Store leftovers in an airtight container in the refrigerator for up to about 4 days.
I prefer reheating it in the oven, toaster oven, or air fryer so the sausage and vegetables regain some of their roasted texture. The microwave works too, but everything will be softer.
What to Serve with Chicken Apple Sausage Sheet Pan Dinner
This really is a complete meal on its own, which is part of the appeal!
If you want something extra, I’d keep it simple with a green salad or another fresh vegetable rather than adding another heavy side. As written, this recipe is healthy, high in protein and filling!
FAQ
Can I use another type of sausage?
Yes! Another fully cooked chicken sausage would work, although chicken apple sausage complements the apples, sweet potatoes, and maple Dijon sauce especially well!
Do I need to peel the apples?
No. I recommend leaving the peel on. It helps the apple chunks hold their shape and adds beautiful color to the finished dinner.
Can I use butternut squash instead of sweet potatoes?
You can, but the timing may change depending on the size of your cubes. I prefer sweet potatoes here because they’re easy to prep and give this dinner a hearty fall feel. You can easily prep either sweet potatoes or butternut squash ahead of time to prepare for busy weeknights!
Why are the ingredients added at different times?
They don’t all need the same roasting time. The sweet potatoes take the longest, while the apples need the least. Staggering them keeps the potatoes from being undercooked and prevents the Brussels sprouts, onions, and apples from becoming too soft.
Can I make the maple Dijon sauce ahead of time?
Yes! Whisk it together and refrigerate it in a covered container for several days. Give it another good whisk before using.
This Chicken Apple Sausage Sheet Pan Dinner has everything I want in an easy fall meal: hearty sweet potatoes, caramelized chicken sausage, roasted Brussels sprouts, sweet apples, and a tangy maple Dijon sauce to bring it all together.
The staggered roasting times make sure every ingredient comes out just right, and since everything cooks on one pan, cleanup is simple too. I hope it becomes a go-to dinner for your busy fall weeknights!
Want More Fall Dinner Recipes? Try One of These!
Stuffed Acorn Squash with Sausage, Apples and Cranberries
Sausage Stuffed Butternut Squash
Chicken Apple Sausage Sheet Pan Dinner Recipe
Ingredients
Sheet Pan:
- 1 lb fully cooked chicken apple sausage sliced on a slight diagonal into 3/4- to 1-inch pieces
- 1 large sweet potato peeled and cut into 3/4-inch cubes, about 3 cups
- 12 oz Brussels sprouts trimmed and halved
- 1 medium red onion cut into 1-inch pieces
- 2 medium crisp apples such as SugarBee, Honeycrisp, or Pink Lady, cored and cut into 1-inch chunks
- 3 tablespoons avocado oil or olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
Maple Dijon Sauce:
- 2 tablespoon Dijon mustard
- 1 1/2 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 small garlic clove finely minced or grated
- Pinch fine sea salt
- Black pepper to taste
Instructions
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Preheat your oven to 425°F. Lightly grease a large rimmed sheet pan. You can line the pan with parchment for easier cleanup, although an unlined metal pan will give you the best browning.
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Give the sweet potatoes a head start. Add the sweet potato cubes to the sheet pan. Drizzle with 1 tablespoon of the oil and season lightly with salt and pepper. Toss to coat and spread into a single layer and roast for 10 minutes.
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Remove the pan from the oven and add the Brussels sprouts, red onion, and chicken apple sausage. Drizzle with another 1 tablespoon oil and sprinkle with the garlic powder, thyme, smoked paprika, remaining salt, and black pepper.
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Toss everything together and spread into an even layer. Arrange as many sausage pieces as possible with a cut side directly against the sheet pan. Return the pan to the oven and roast for 10 minutes.
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While the sausage and vegetables roast, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, garlic, salt, and black pepper until smooth.
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Remove the pan from the oven and add the cut apples. Drizzle with the remaining 1 tablespoon of oil and about half of the maple Dijon sauce. Toss gently to coat and spread everything back into an even layer.
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Return the sheet pan to the oven and roast for another 12–15 minutes, or until the sweet potatoes are completely fork-tender, the Brussels sprouts are browned, the apples are tender but still hold their shape, and the sausage is browned around the edges. Drizzle the remaining maple Dijon sauce over everything and serve warm.
Recipe Notes
Sweet potatoes: Cut them into approximately 3/4-inch cubes and give them the full 10-minute head start. This allows them to become soft without overcooking the other vegetables.
Apples: One-inch chunks work best. SugarBee apples were tested and held their shape especially well.
Sausage: Use fully cooked chicken apple sausage. Slicing it on a diagonal and putting the cut sides against the sheet pan helps it caramelize.
For Whole30: Use a compatible sausage and omit the maple syrup from the sauce. You can add a little unsweetened apple juice or cider if desired.
For best browning: Avoid overcrowding the sheet pan. If your pan is small, divide everything between two pans.
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