Autumn Chicken Sausage Sheet Pan Dinner

This Autumn Chicken Sausage Sheet Pan Dinner features savory chicken sausage, brussels sprouts, butternut squash, mushrooms, and butter beans all roasted on one pan, then finished with dried cranberries, grated parmesan, and a honey mustard drizzle. It is fast, flavorful, tastes like fall, and it makes fantastic meal prep.

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Reasons You’ll Love This Recipe:

• One pan, minimal cleanup: Everything roasts together on a single sheet pan, so dinner is fast and the dishes are easy.
• 31 grams of protein and 11 grams of fiber per serving: Chicken sausage plus butter beans makes this a dinner that actually keeps you full.
• Made for meal prep: It reheats well and tastes just as good a few days later, so it is an easy lunch to pack ahead.
• Cozy fall flavors: Roasted butternut squash, brussels sprouts, savory thyme, sweet cranberries, and a honey mustard drizzle, it tastes like fall without any fussy steps.
• Flexible: Any savory chicken sausage works, and the vegetables are easy to swap based on what you have.

Ingredients & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Chicken Sausage: 12 oz, about 4 links. I love AmyLu’s roasted garlic & asiago chicken sausage here, but any savory chicken sausage/ andouille is great, or even a cranberry or apple chicken sausage. Just know the nutrition shifts a bit with your pick.
• Brussels Sprouts: 1 lb, trimmed and quartered. Halve or quarter depending on size, smaller pieces get more tender with crispier edges. Pre-halved bags from the produce section work too.
• Butternut Squash: 2 cups chopped. You can peel and chop a whole squash, or grab a bag of pre-chopped squash to streamline dinner, no judgement here.
• Mushrooms: 8 oz, sliced. Pre-sliced mushrooms work fine and add a savory meatiness that makes the pan feel even heartier.
• Butter Beans: 1 can, drained, rinsed, and patted dry. They roast right on the pan with everything else, so they get a little crispy on the edges. Chickpeas work as a swap.
• Avocado Oil: Olive oil works just as well.
• Dried Thyme: It is the herb that ties the whole pan together. Fresh thyme works too, use about three times as much.
• Dried Cranberries: 1/4 cup, added after roasting so they stay chewy and do not burn in the oven.
• Grated Parmesan: 1/2 cup, sprinkled over the top after roasting so it stays fresh and does not burn. Skip it for a dairy free version.
• Honey Mustard Dressing: 1/4 cup light honey mustard. Use your favorite store bought one, or whip up my healthy honey mustard dressing with Greek yogurt, mustard, and honey or maple syrup.

How to Make this Autumn Chicken Sausage Sheet Pan Dinner

For complete instructions, please check out the recipe card at the bottom of this post.

1. Preheat oven to 425°F and set out a sheet pan.
2. Toss the chicken sausage, brussels sprouts, mushrooms, butternut squash, butter beans, avocado oil, and thyme together right on the sheet pan.
3. Roast at 425°F for 25-30 minutes until the butternut squash is tender and the brussels sprouts have golden edges.
4. Remove from oven. Generously sprinkle the grated parmesan and dried cranberries over the sheet pan meal. Drizzle honey mustard dressing on top and serve as is, or toss honey mustard to evenly coat the sheet pan dinner.
5. Serve or portion into meal prep containers. Enjoy!

Tips and Variations

Tips for the best sheet pan dinner:

• Do not crowd the pan: Spread everything in a single layer so the vegetables roast instead of steam. If your pan is small, split it between two pans.
• Cut the squash evenly: Even pieces cook at the same rate, so you will not end up with some mushy and some firm.
• Drain the butter beans well: Rinsed and patted dry, they roast up with crispy edges instead of making the pan wet.
• Cranberries and parmesan go on after: Both burn under high heat, so they get added once the pan comes out of the oven.

Easy variations:

• Swap the sausage: Cranberry, apple, savory, or andouille chicken sausage all work. Just know the nutrition will shift a bit with your pick.
• Swap the beans: Chickpeas work in place of butter beans.
• Swap the squash: Sweet potatoes cut into even cubes roast just as well.
• Add a little heat: A pinch of red pepper flakes tossed on with the thyme.
• Make it dairy free: Skip the parmesan.

Meal Prep & Storage

• Meal prep it: Divide into airtight containers and lunch is ready for the next few days. It is one of those rare roasted dinners that reheats really well.
• Store it in the fridge: Keep in airtight containers for up to 3 to 4 days.
• Reheat it: Microwave for 1 to 2 minutes, or pop it back in a hot oven for a few minutes if you want the edges crispy again. Keeping the honey mustard on the side until serving helps here too.
• Freezing: I do not recommend freezing the finished dish, the roasted vegetables lose their texture when thawed.

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