Autumn Sheet Pan Chicken Sausage Dinner – Chicken Sausage Recipes
Some evenings, I just need dinner to sort itself out—no chaos, no pile of dishes, and definitely no complicated prep. This autumn sheet pan chicken sausage dinner checks all the right boxes. It's one of those sausage and chicken recipes that balances flavor and ease so well, you’ll probably end up making it more than once a week. The kind of recipe that understands your schedule, not judges it.
I started tossing chicken sausage onto a pan with seasonal veggies on a whim, and it’s now become my secret weapon. Especially when I’m craving something warm and cozy after a long day of pretending to be productive. The combination of crisp apples, tender Brussels sprouts, and golden butternut squash wrapped in those hearty sausage slices? Chef’s kiss. Plus, everything caramelizes like a dream.
It fits right into my rotation of summer sausage recipes dinners when I need a break from grilling, and honestly, it's perfect for any weeknight craving. Whether you're into italian chicken sausage recipes, chicken apple sausage recipes dinners, or you're just on the hunt for new sausage recipes for dinner, this one has your back.
Servings: 4 servings
Ingredients
- 1 lb chicken sausage, sliced into 1/2-inch rounds
- 2 cups butternut squash, peeled and cubed
- 2 apples, sliced (I like Honeycrisp for that sweet-tart balance)
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced thick
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F. Grab your largest sheet pan—you’re going to want the space.
- Toss the butternut squash, Brussels sprouts, apple slices, and onion on the pan. Drizzle with olive oil and sprinkle with thyme, garlic powder, salt, and pepper. Use your hands to get everything nicely coated.
- Nestle the sliced chicken sausage in between the veggies. You want them cozy but not crowded.
- Roast in the oven for 25–30 minutes, flipping everything halfway through so nothing gets too dark on one side.
- Check that your veggies are fork-tender and caramelized. That’s your sign to pull it out. Serve hot, maybe over rice or quinoa if you're feeling fancy, or just eat it straight off the pan like I sometimes do.