This autumn chicken sausage sheet pan dinner is a quick weeknight dinner with seasonal fall produce. Brussels sprouts and butternut squash pair with chicken sausage and is finished with dried cranberries and a healthy honey mustard dressing. It makes for great healthy meal prep, too!
Winner winner, quick weeknight dinner! Bonus: it’s totally festive for fall, too! Another bonus? It makes for amaaazzziiing meal prep. True story: the first time I made this chicken sausage sheet pan dinner, my husband felt rather ambivalent about it. He’ll eat brussels sprouts or butternut squash but they never are his go-to preferred veggies. But after one bite he quickly proclaimed “WOW!” and eagerly ate the leftovers a few days straight for his lunch. Something about the combination of the roasted veggies, savory thyme, and a lightly sweet dressing and chewy cranberries, it just is SO good!
How to make Autumn Chicken Sausage Sheet Pan Dinner
All you need for this easy peasy sheet pan chicken sausage dinner are a handful of ingredients and a couple pieces of equipment.
Ingredients:
- Chicken Sausage: I used a cranberry chicken sausage I picked up at ALDI that was super delicious! Other fantastic options include an apple chicken sausage, any type of savory chicken sausage, or even an andouille chicken sausage (I just grabbed this for the next time we make it!).
- Butternut Squash: All you really need is a couple cups of chopped butternut squash. You can totally peel and chop a whole butternut squash, but if you’re looking to streamline life and dinner a bit, you can totally use a bag of pre-chopped fresh butternut squash (usually found in the produce section) – no judgement here!
- Brussels Sprouts: Another fall favorite veggie! To trim brussels sprouts, I just like to chop a tiny bit off the bottom of the brussels sprouts and remove any browning or discolored leaves on the outside. Then, depending on the size, I either halve or quarter the brussels sprouts. I prefer them halved (it helps promote more tender brussels sprouts when quickly cooking them), but some stores also sell halved brussels sprouts in the produce section, which can also cut on prep time.
- Mushrooms: Either slice yourself or buy pre-sliced mushrooms at the store. Mushrooms add even more vegetable power to the dish and provide a nice savory “meatiness” that makes it feel like there’s even more chicken sausage in this dish than there actually is.
- Olive or Avocado Oil: Use your favorite healthy oil to toss with the chicken sausage and vegetables on the sheet pan.
- Dried Thyme: Thyme is a lovely herb that pairs SO well with all things chicken, butternut squash, and mushrooms. It’s the perfect herb to accent this dish! If you have fresh, you could totally use it, but dried herbs are always a lot more constantly available in my kitchen.
- Dried Cranberries: The fall favorite of dried fruits, dried cranberries add a delicious flavor contrast with its tangy sweetness. Wait to add them until after the sheet pan dinner has come out of the oven – this way the high temps won’t burn the natural sugars in the cranberries, and they won’t get too tough, either.
- Healthy Honey Mustard Dressing: You can use whichever honey mustard dressing (or maple dijon dressing) you prefer on have on hand, but if you have plain greek yogurt, mustard, and honey (or maple syrup) on hand, just whip up a super quick batch of my easy healthy honey mustard dressing. It’s so good and is the perfect sauce to drizzle over or toss with this dinner.
Equipment:
As far as equipment, all you need is a sheet pan (even a regular ol’ cookie sheet will do, although the rimmed edges of a sheet pan can help contain everything as you toss it together). I love using these silicone baking mats on my sheet pans, too. It helps reduce the need for as much oil and helps speed up clean up, too!
I also have to share these glass rectangle dishes that are perfect for meal prep. Whenever I post these, I always get questions about the containers. These are M MCIRCO 36 oz glass meal prep containers from Amazon. We’ve never had any issues with leaking, breaking snap latches, or anything else. And they’re dishwasher, microwave, and oven safe!
Note: the above are Amazon affiliate links. As an affiliate, I earn a small commission on qualifying purchases at no additional cost to you.
More Favorite Fall Recipes
If you’re looking for more easy and delicious recipes with fall flavors, check out some of my favorite NTF recipes below:
More Recipes for Meal Prep & Weeknights
- Easy, Gluten-Free Lo Mein
- Sheet Pan Chicken & Vegetables
- Taco Stuffed Bell Peppers
- Pizza Quinoa Casserole with Chicken
- Foolproof Instant Pot Salmon
If you like this recipe, save it to Pinterest to make later and share to your Facebook and Instagram pages! Live well!
Autumn Chicken Sausage Sheet Pan Dinner
free from: wheat/ gluten, soy, egg, fish, shellfish, tree nuts, peanuts
Ingredients
- 12 oz chicken sausage (4 links)
- 1 lb brussels sprouts trimmed and quartered
- 8 oz mushrooms sliced
- 2 cups chopped butternut squash
- 1 Tbsp avocado oil
- 1 tsp dried thyme
- 1/4 cup honey mustard dressing
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with a silicone baking mat for easier clean up, if desired.
- Toss chicken sausage, brussels sprouts, mushrooms, butternut squash, avocado oil, and thyme on a sheet pan.
- Roast at 425F for 20 minutes.
- If you want your brussels sprouts a little crispier, switch your oven to the broiler setting and broil for 2-4 minutes, or until vegetables are starting to get slightly crispy.
- Remove from oven. Add dried cranberries and toss together. Drizzle honey mustard dressing on top and serve as is, or toss honey mustard to evenly coat the sheet pan dinner.
Notes
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