Sheet pan dinners don’t usually feel this complete. But this autumn sausage bake checks off all the boxes: it’s packed with fall color, rich roasted texture, and a balance of sweet apple and tangy mustard that makes it pop.
Using just one pan, the recipe brings together Brussels sprouts, apple chicken sausage, red onion, and crisp apples in a savory mix that practically roasts itself.
Why This Recipe Works So Well for Fall Nights
Cool-weather cravings usually lean toward comfort food. But the challenge? Keeping that cozy vibe without tipping into heavy. What makes this dish stand out among fall recipes is how it blends convenience and contrast.
The precooked sausage means no extra steps or pans. Brussels sprouts and apples roast together, caramelizing just right. Meanwhile, Dijon mustard and apple cider vinegar punch in enough tang to lift the whole dish.
That balance of sweet and tart brings a ton of flavor without needing butter or extra cheese. It’s the kind of healthy dish that still feels indulgent, perfect for a quick dinner that tastes more complex than it is.
Easy Sheet Pan Tips for Better Roasting
The key to a good sheet pan dinner is all in how the ingredients are spaced. Piling everything too close means steaming, not browning. So, even though the recipe calls for tossing everything together in mustard sauce, it’s best to give the veggies room to roast.
Use a large baking sheet, rimmed if possible, and line it with foil or parchment for faster cleanup.
Also, cutting vegetables to similar sizes is important. The Brussels sprouts, onions, and apples should all roast at roughly the same pace.
Slicing sausage into ½-inch coins helps it brown without drying out. Stir once during cooking to keep things moving and to prevent any burning at the edges.
Storage, Meal Prep, & Quick Substitutions
Leftovers hold up surprisingly well. Just stash them in a sealed container in the fridge for up to four days. When ready to eat again, skip the microwave if possible—use a lightly oiled skillet or pop them in the oven for better texture.
For anyone meal prepping, this sheet pan idea works across a few variations. Turkey sausage is great instead of chicken. No apples? Try pears or a little roasted butternut squash.
Red onions can be swapped with shallots or even yellow onions for a milder take. Dijon mustard is essential, but stone-ground mustard can work in a pinch if that’s what’s in the fridge.
And if Brussels sprouts aren’t a favorite, just use diced sweet potatoes or parsnips. The trick is keeping the swap-ins similar in density so they roast properly.
Dinner That Feels Cozy But Is Still Balanced
This dish fits those evenings where there’s not much time but still a want for something that tastes like effort. It’s hearty without being heavy. Sweet from the apples, tangy from mustard, and grounded by the sausage.
All of it roasts into something golden and just a little caramelized on the edges.
It’s also one of those recipes that works just as well for weeknights as it does for weekend dinner guests. Toss it together, slide it in the oven, and forget about it till the timer goes off.
A New Fall Favorite
Among all the healthy recipes that try to blend comfort and ease, this sheet pan dinner feels like the real deal. It nails that cozy fall energy with flavors that click together naturally.
It doesn’t require a culinary degree or even much measuring. Just slice, toss, roast—and maybe sneak a bite straight from the pan.
And the best part? Barely any cleanup. Just one pan, a few pantry staples, and a meal that tastes way more impressive than the effort it took. That’s the kind of fall recipe that deserves a permanent spot in the weekly rotation.
Healthy Sheet Pan Sausages with Apples & Fall Vegetables
Equipment
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Mixing bowl or liquid measuring cup
- Large spoon for tossing
Ingredients
- 1 pound Brussels sprouts trimmed and halved (about 4 cups)
- 1 medium red onion cut into ¼-inch-thick slices (about 2 cups)
- 4 cloves garlic minced (about 4 teaspoons)
- 3 tablespoons Dijon mustard plus more for serving
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 medium sweet-crisp apple Fuji, Gala, or Honeycrisp, peeled, cored, and diced into 1-inch cubes (about 1¼ cups)
- 12 ounces precooked apple chicken or turkey sausages sliced into ½-inch-thick coins
- 1 tablespoon chopped fresh thyme
Instructions
- Prep the oven: Set your oven rack in the middle and heat to 400°F. To simplify cleanup, cover a large, rimmed baking sheet with parchment or foil.
- Combine veggies and dressing: Add the Brussels sprouts and sliced red onion to the center of the prepared baking sheet. In a bowl or measuring cup, whisk the minced garlic, Dijon mustard, olive oil, honey, vinegar, salt, and pepper. Drizzle this over the veggies and stir everything to coat well. Spread out evenly—it’s okay if they overlap a little.
- First roast: Bake the vegetable mixture for 10 minutes. Remove from the oven, then mix in the diced apple and sliced sausage. Use a large spoon to toss everything together with the mustard mixture and distribute evenly again.
- Finish roasting: Return the pan to the oven and roast for 15 to 20 minutes more, or until the vegetables are golden and tender, and the sausages are slightly browned. Stir halfway through to ensure even cooking. Garnish with thyme and serve warm with extra mustard on the side.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.