If you’re looking for a straightforward, flavorful weeknight dinner that practically makes itself, this Sheet Pan Chicken Sausage with Harvest Veggies Recipe is the one to try. I absolutely love this because it combines the sweetness of butternut squash and maple syrup with the savory goodness of apple chicken sausage and pancetta, all roasted to caramelized perfection. It’s a cozy, hearty meal that feels just right during the cooler months but honestly works any time of year.
When I first tried this recipe, I was amazed at how little effort it took to get all those layers of flavor in one pan, yet it looked so impressive on the dinner table. You’ll find that roasting everything together brings out such a rich, comforting aroma, and clean-up is a breeze thanks to the parchment-lined sheet pan. Plus, it’s very forgiving—perfect if you’re juggling dinner and a busy schedule.
Why You’ll Love This Recipe
- All-in-One Sheet Pan: Easy prep and cleanup mean less time in the kitchen and more time at the table.
- Perfect Flavor Balance: Sweet, savory, and herbaceous notes come together in a comforting fall-inspired dish.
- Customizable Ingredients: You can swap veggies or herbs based on what you have on hand without losing magic.
- Family Crowd-Pleaser: My loved ones always ask for seconds, making it a go-to for casual gatherings.
Ingredients You’ll Need
The ingredients for this Sheet Pan Chicken Sausage with Harvest Veggies Recipe combine fall flavors that roast beautifully together. When shopping, go for fresh, firm produce and quality fully-cooked chicken sausage to make your life easier.
- Brussels sprouts: Look for bright green sprouts without brown spots for the best texture and flavor.
- Butternut squash: Fresh or pre-cut works fine; peeling and deseeding is the only tricky part, but cubes roast evenly.
- Olive oil: Use good-quality extra virgin olive oil to enhance the roasted flavors.
- Pure maple syrup: Adds a subtle sweetness that perfectly complements the savory ingredients.
- Fresh herbs: I love a mix of rosemary, sage, thyme, and oregano for that earthy depth.
- Fully-cooked apple chicken sausage: The apple gives a wonderful fruity note; slice it on a bias for better presentation.
- Pancetta: Use diced pancetta for a touch of richness and crispiness.
- Pine nuts: Toasted on the pan last—they add a delightful crunch and nuttiness.
- Coarse kosher salt & black pepper: Season well to bring out all the flavors.
- Optional garnishes: Shaved parmesan and balsamic glaze elevate the dish beautifully at serving.
Variations
This Sheet Pan Chicken Sausage with Harvest Veggies Recipe is flexible, and I often switch up the herbs or veggies depending on what’s in my fridge or what’s in season. Feel free to make it your own!
- Veggie swaps: I’ve had great results replacing butternut squash with sweet potatoes or carrots when I want a different sweetness profile.
- Herb blends: Sometimes I substitute sage with fresh basil or toss in a pinch of smoked paprika for a smoky twist.
- Protein options: When I want to lighten things up, turkey sausage or even vegan sausage alternatives work beautifully here.
- Nut-free: If you’re avoiding nuts, skip the pine nuts and add toasted pumpkin seeds for crunch instead.
How to Make Sheet Pan Chicken Sausage with Harvest Veggies Recipe
Step 1: Prep Your Veggies and Sausage
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper or foil — this makes cleanup so much easier. Trim and halve the Brussels sprouts, peel and cube the butternut squash, then toss both with olive oil, maple syrup, fresh herbs, salt, and pepper. Make sure everything is coated evenly; I like to use my hands here to massage in the flavors well. Then, slice the chicken sausage on a bias into thin pieces and cube the pancetta. Adding these along with the veggies to your sheet pan in a single layer is key to getting everything roasted properly.
Step 2: Roast Until Golden and Tender
Pop the sheet pan into the oven and roast for about 25 minutes, flipping everything halfway through so the vegetables caramelize evenly. With about 5 minutes left on the timer, scatter the pine nuts on top so they toast just right without burning. The smell at this point is utterly irresistible! The veggies should be tender and slightly crisp on the edges, and the pancetta should be golden.
Step 3: Finish and Serve
Once roasted, finish your Sheet Pan Chicken Sausage with Harvest Veggies Recipe with a sprinkle of shaved parmesan and a drizzle of balsamic glaze if you like a tangy kick. Serve immediately — this dish pairs wonderfully with a simple green salad or your favorite grain like quinoa or farro for a complete meal. I love how easy it is to put together and how every bite feels special.
Pro Tips for Making Sheet Pan Chicken Sausage with Harvest Veggies Recipe
- Don’t Overcrowd the Pan: Using two sheet pans if needed helps everything roast evenly and get that perfect caramelization without steaming.
- Slice Sausage Thinly: Cutting on the bias increases surface area for more delicious browned edges.
- Add Pine Nuts Late: Toast them in the last 5 minutes to avoid burning while still getting that lovely crunch and nutty flavor.
- Use Fresh Herbs: Fresh herbs really make a difference here, but dried can work in a pinch—just use less.
How to Serve Sheet Pan Chicken Sausage with Harvest Veggies Recipe
Garnishes
I love finishing this dish with shaved parmesan—it adds a creamy, salty punch that pairs so well with the sweetness of the squash. A drizzle of balsamic glaze on top brings in a tangy richness and makes the plate look beautiful. Sometimes, I add a sprinkle of fresh chopped parsley for a pop of color and freshness, too.
Side Dishes
To round out the meal, I often serve this with a crisp green salad tossed in a simple lemon vinaigrette or some fluffy quinoa to soak up the flavorful pan drippings. Roasted garlic mashed potatoes also make a great comforting side if you’re looking for something heartier.
Creative Ways to Present
For special occasions, I’ve served this on a large wooden board layered with fresh herbs and extra parmesan, turning it into a shareable feast. You can also arrange the veggies and sausage over creamy polenta or risotto for an elegant twist that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftovers store very well in an airtight container in the fridge for up to 3 days. I find that keeping the balsamic glaze separate until serving helps preserve freshness and texture if you’re planning to reheat.
Freezing
This Sheet Pan Chicken Sausage with Harvest Veggies Recipe freezes decently, especially when you flash freeze the components separately before combining them in a freezer-safe bag. Reheat gently to avoid sogginess—oven reheating works best.
Reheating
I reheat leftovers in a hot oven (about 350°F) for 10-15 minutes until warmed through and crisp on the edges again. Avoid microwaving if you want to keep the texture—it can make the veggies mushy.
FAQs
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Can I use fresh sausage instead of fully-cooked sausage in this recipe?
You can, but it requires a longer roast time to ensure the sausage is fully cooked through. I recommend slicing the fresh sausage and checking internal temperature—it should reach 165°F to be safe. Also, consider par-cooking the sausage first on the stovetop before adding it to the sheet pan to prevent undercooking.
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What if I don’t have butternut squash? Can I substitute another vegetable?
Absolutely! Sweet potatoes, carrots, or even delicata squash are great alternatives that roast similarly and bring their own sweetness to the dish. Just cut them into similar-sized cubes for even roasting.
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Can this recipe be made gluten-free?
Yes! This recipe is naturally gluten-free as long as you use a gluten-free chicken sausage and ensure any added garnishes like balsamic glaze are also gluten-free. Always double-check ingredient labels just to be safe.
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How can I make this recipe vegan?
You can use plant-based sausage alternatives and omit the pancetta and parmesan. Consider adding smoked paprika or liquid smoke to mimic the smoky flavor, and toss in extra nuts or seeds for richness and texture.
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What’s the best way to prevent the veggies from burning?
Keep an eye on the roasting time and use parchment paper or foil to prevent sticking. Tossing the veggies halfway through ensures even cooking. If you notice the edges browning too fast, reduce oven temperature slightly or cover the pan loosely with foil toward the end.
Final Thoughts
This Sheet Pan Chicken Sausage with Harvest Veggies Recipe has become one of my favorite go-to meals whenever I want something easy but still packed with flavor and texture. I love how it brings the best of fall’s bounty right to my kitchen in under an hour and how versatile it is for any weeknight or casual dinner party. Seriously, give it a try—you might just find it turning into a family favorite, too.
Print
Sheet Pan Chicken Sausage with Harvest Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
A delicious and easy sheet pan dinner featuring roasted Brussels sprouts, butternut squash, apple chicken sausage, pancetta, and pine nuts, finished with fresh herbs, shaved parmesan, and a balsamic glaze drizzle. Perfect for a cozy weeknight meal packed with savory and sweet flavors.
Ingredients
Vegetables
- 16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)
- 1/2 small butternut squash, peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)
Seasonings & Oil
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano)
- Coarse kosher salt & freshly ground black pepper, to taste
Meats & Nuts
- 12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces
- 4 ounces pancetta, diced into 1/4-inch cubes
- 2 tablespoons pine nuts
For Serving (Optional)
- Shaved parmesan
- Balsamic glaze
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Veggies and Seasoning: Place the trimmed Brussels sprouts and cubed butternut squash on the prepared sheet pan. Drizzle olive oil and maple syrup over them. Sprinkle with fresh herbs, 1 teaspoon kosher salt, and freshly ground black pepper. Toss thoroughly with your hands to evenly coat the vegetables in seasoning, then spread out in a single even layer on the sheet pan.
- Add Meats: Distribute the sliced apple chicken sausage and diced pancetta over the vegetables on the sheet pan, making sure everything lies in one even layer. If needed, use two sheet pans to avoid overcrowding for even roasting.
- Roast: Place the sheet pan in the oven and roast for 25 minutes total. Flip the vegetables and sausage halfway through the cooking time for even browning. With about 5 minutes remaining, add the pine nuts to the pan so they can toast alongside the other ingredients.
- Serve: Remove from oven and optionally sprinkle with shaved parmesan and a drizzle of balsamic glaze. Serve immediately with a fresh green salad or grains of your choice for a satisfying meal. Enjoy!
Notes
- Use fully-cooked apple chicken sausage for quick and easy preparation.
- Make sure to cut vegetables uniformly for even roasting.
- Adjust seasoning to taste and experiment with different fresh herbs as preferred.
- To avoid overcrowding, use two sheet pans if necessary to allow air circulation and crispness.
- Optional garnishes like shaved parmesan and balsamic glaze elevate the dish but can be omitted for a dairy-free or simpler version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
