Easy Sausage and Apple Sheet Pan Dinner
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If you’re craving a cozy, flavor-packed dinner with minimal cleanup, this Sausage and Apple Sheet-Pan Dinner is a gem! Caramelized brussels sprouts, tender butternut squash, and crispy potatoes roasted alongside smoky sausage and bacon make this meal loved by even picky eaters. Everything roasts together creating a perfect balance of sweet and savory flavors with crispy edges and tender bites. Plus, it’s naturally gluten-free and dairy-free, making it an easy, family-friendly dinner everyone can enjoy.
Why You’ll Love This Sheet-Pan Dinner
This is one of those meals that feels hearty and satisfying without requiring a lot of effort. I love the fact that I only have a bowl and a baking sheet to clean up afterwards.
- One pan means easy cleanup which I love
- Naturally gluten-free and dairy-free
- Loaded with fall-inspired flavors that taste delicious anytime of the year
- Perfect balance of sweet, savory, and smoky
- Great for busy weeknights or cozy weekends, especially perfect for sports game nights
What sausage works best?
Use your favorite sausage, but our favorite to use is Aidells Chicken and Apple Sausage that I find at Costco. (Not an ad. Just sharing my preference if you’re looking for a brand to try.) However, chicken, beef, turkey, or pork all work well. Other brands I’ve used are Applegate and Bilinski’s.
What potatoes are best in this recipe?
I prefer yellow potatoes in this sheet pan meal. They’re essentially my go to potatoes these days. Plus (and this is the most important part) they taste buttery without any actual butter. Brown russet or gold potatoes work great as well. Just slice your potatoes into 1 inch cubes. You want your main ingredients (sausage, apples, brussels, squash, and potatoes) to all be close to the same size.
Tips for the Best Sheet-Pan Dinner
- For extra crispiness, broil for 2–3 minutes at the end.
- Cut all ingredients into similar-sized pieces for even cooking.
- Don’t overcrowd the pan. You can use a second sheet pan, if needed, for crispy results.
- You can also stir halfway through to ensure everything roasts evenly. It’s not required, I don’t always remember to do this and it turns out perfectly cooked every time.
- For some simple swaps: add a sprinkle of fresh herbs like rosemary or thyme, add red onions or carrots for more veggies, or use sweet potatoes instead of regular potatoes.
More Recipes You’ll Love:
- Gluten-Free Thai Noodle Salad
- Gluten-Free Enchilada Casserole
- Gluten-Free Curry Chicken and Veggie Sheet-Pan
- Gluten-Free Crave-able Teriyaki Stir-Fry
- Gluten-Free Spicy Thai Peanut Chicken Bowl
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Rustic Sausage & Apple Sheet-Pan Dinner
Ingredients
- 1 pack chicken apple sausage, cut into 1/2 inch rounds then quartered (I like to use Aidell’s)
- 2 cups butternut squash cubed
- 2 cups Brussel sprouts halved
- 2 cups potatoes cubed
- 1 apple cubed
- 4 strips bacon cut into half inch pieces
Marinade:
- 1/4 cup oil (I use avocado oil)
- 1/4 cup coconut aminos or gluten-free soy sauce
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Depending on baking sheet size and vegetable cube size, you may need two baking sheets.
- In a small bowl, whisk all marinade ingredients together until well combined.
- In a large bowl, combine all the chopped vegetables and sausage. Mix until well combined. Then, pour the marinade over the top of it all and mix well to coat evenly.
- Scoop mixture onto the baking sheet. Don’t pour extra juice on baking sheet. Next, sprinkle the chopped bacon pieces over the top of veggie mix.
- Bake for about 40 minutes until crispy. The thicker the layer of vegetables the longer it may take to get crispy.
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