Sausage, Apple & Veggie Sheet Pan Dinner Recipe

There’s something deeply satisfying about a single sheet tray loaded with roasted autumn flavors. Sheet pan dinners are effortless, adaptable, and ideal when the weather cools and you want comforting food with minimal fuss. This Sausage, Apple & Fall Veggie Sheet Pan Dinner combines smoky sausage, sweet apples and hearty fall vegetables for a complete, crowd-pleasing meal.

It Doesn’t Get Easier Than a Sheet Pan Dinner

This Sausage Apple & Veggie Sheet Pan Dinner comes together quickly, feeds a group, and is easy to change based on what you have on hand. The combination of savory sausage, crisp-roasted vegetables and tender roasted apple slices delivers a balanced, fall-forward dinner that everyone will want seconds of.

Ingredients in Sausage Apple & Veggie Sheet Pan Dinner

• Sausage — sliced into thick, bite-sized pieces to form a hearty base. Use your favorite: smoky, spicy, or even apple chicken sausage all work well.
• Brussels sprouts — halved and roasted until crisp on the edges and tender inside.
• Yukon Gold potatoes — cut into ½” cubes so they crisp on the outside and stay creamy inside.
• Cabbage wedges — hold their shape during roasting and develop nice caramelized edges.
• Honeycrisp apples — sliced and roasted to add sweet, tender contrast to the savory ingredients. Other sweet-tart varieties may be substituted.
• Sweet onion — thinly sliced so it softens and becomes jammy while roasting.
• Olive oil — a generous drizzle helps everything brown and crisp.
• Fresh thyme — adds earthy herb flavor; rosemary or sage are good alternatives.
• Salt & pepper — essential for bright, well-rounded flavor.

The Mustard Vinaigrette is a Flavor Bomb

A bright, emulsified mustard vinaigrette lifts the roasted ingredients and ties the whole dish together. Prepare the vinaigrette while the sheet pan bakes and drizzle it over the hot vegetables and sausage as soon as they come out of the oven to add fresh, tangy, herbaceous flavor.

Mustard Vinaigrette Ingredients

• Olive oil — the base of the vinaigrette for a rich, pourable sauce.
• Shallot — finely minced for a gentle onion-garlic note.
• Apple cider vinegar — adds bright acidity and complements the roasted apples.
• Whole grain mustard — gives texture, tang and depth.
• Honey — balances the acidity with a touch of sweetness.
• Fresh thyme and dill — provide a fresh, herbal finish.
• Salt and pepper — to taste, to bring out and balance the flavors.

This recipe is highly flexible. Swap cabbage for carrots, omit the sausage and honey to make it vegetarian or vegan, or increase the sausage if you prefer a meat-forward meal. It’s naturally gluten free, making it a great option for those avoiding gluten.

This Sausage Apple & Veggie Sheet Pan Dinner is a Gluten-Free Dinner Win

If you’re new to sheet pan dinners, this is an excellent place to start. It’s easy, satisfying, and designed to please a crowd. Serve with crusty bread or pretzel rolls for a heartier meal.

After roasting, toss the hot ingredients with the mustard vinaigrette, garnish with extra fresh herbs, and serve family-style. Leftovers reheat well and make excellent lunches the next day.

More Sheet Pan Dinner Ideas

Recipe

Sausage Apple & Fall Veggie Sheet Pan Dinner

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• Total Time: 55 minutes

Description

Thick slices of smoky sausage paired with sweet roasted apples and hearty vegetables make a quick, satisfying sheet pan dinner that serves a crowd.

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Ingredients

SAUSAGE APPLE & VEGGIE SHEET PAN DINNER

• 4 smoked sausages, sliced into thick hunks
• 1 lb brussels sprouts, halved
• 2 cups Yukon Gold potatoes, chopped into ½” cubes
• ½ head cabbage, cut into 4–6 wedges
• 2 small Honeycrisp apples, sliced into ¼” slices
• 1 small sweet onion, thinly sliced
• ¼ cup olive oil
• 5–6 sprigs fresh thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

MUSTARD VINAIGRETTE

• 1 small shallot, finely minced
• ½ cup olive oil
• 2 tablespoons apple cider vinegar
• 3–4 tablespoons whole grain mustard
• 1 tablespoon honey
• 2 tablespoons fresh thyme, finely chopped
• 1–2 tablespoons fresh dill, finely chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

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Instructions

SAUSAGE APPLE & VEGGIE SHEET PAN DINNER

1. Preheat oven to 400°F (200°C).
2. Prepare ingredients: thinly slice the onion, cube the potatoes into ½” pieces, cut cabbage into thick wedges, slice apples into ¼” slices, halve the brussels sprouts, and slice sausages into 1–2″ chunks.
3. On a large sheet pan, toss all prepared ingredients with ¼ cup olive oil, salt, pepper, and thyme sprigs so everything is evenly coated.
4. Bake for 20 minutes, then toss and rotate the pan. Continue roasting another 20–25 minutes until potatoes are tender and everything is deep golden brown.
5. While the sheet pan roasts, whisk together the vinaigrette: combine olive oil, minced shallot, apple cider vinegar, whole grain mustard, honey, chopped thyme and dill, salt and pepper. Whisk vigorously until emulsified.
6. When the pan comes out of the oven, pour the vinaigrette over the hot ingredients, toss to coat, garnish with additional chopped herbs if desired, and serve.

Notes

Swap vegetables or sausage to suit your tastes. Omit animal products and honey to make a vegan version. Leftovers reheat well for quick lunches.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: Sheet Pan Meals