This harvest sheet pan dinner is an easy all-in-one recipe. It features delicious chicken sausage, fall vegetables, and crunchy pecans. It is so easy to make and perfect for busy weeknights!
As a busy mom of two, I am all about sheet pan dinners. They’re easy to make and easy to clean up. What’s not to love?
This harvest sheet pan dinner is perfect for fall. I love the crunch of the pecans and the butternut squash adds such an awesome flavor to this dish.
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Ingredients needed
For this recipe, you will need:
- Chicken smoked sausage: I used an apple and gouda smoked chicken sausage.
- Butternut squash: I recommend using a bag of cubed butternut squash to make things easier. You can substitute sweet potato if desired.
- Broccoli: You will need one small head of broccoli.
- Brussels sprouts: You will need about one pound of brussels sprouts.
- Pecan halves: To give the sheet pan meal a little crunch
- Italian seasoning, garlic powder, paprika, and red pepper flakes: To season the sheet pan meal with.
- Salt and pepper: I recommend doing salt and pepper to taste.
Equipment needed
You will need one large sheet pan for this recipe. If you want to make clean up easier you can line your pan with parchment paper (not wax paper).
How to make
Begin by preheating your oven to 400 degrees. Next, either spray your sheet pan with avocado oil or line it with parchment (not wax) paper.
Slice the sausage into small bite sized rounds and add to your sheet pan.
Next, trim the stem from your broccoli and cut into pieces. Cut your brussels sprouts in half. Add them to your sheet pan with the pecan halves.
Add the butternut squash cubes onto the pan.
Drizzle with avocado oil and then sprinkle the seasonings over the ingredients.
Bake at 400 degrees for 30 to 35 minutes. If using an uncooked sausage you may need to increase the cooking time.
Variations
- Swap the butternut squash for sweet potato.
- If you don’t like chicken sausage you can use kielbasa.
Tips
- Use parchment paper (not wax paper) for an even easier clean up.
How to store leftovers
Store any leftovers in an airtight container.
Other sheet pan recipes:
- Sheet Pan Lemon Chicken with Brussels Sprouts
- Sheet Pan Chicken Drumsticks and Potatoes
- Sheet Pan Salmon and Bok Choy
- Sheet Pan Apple Sausage Chicken Dinner
Harvest Sheet Pan Dinner
Equipment
- large sheet pan
Ingredients
- 12 ounces smoked chicken sausage
- 10 ounces butternut squash cubes or you can sub sweet potato
- 1 small head broccoli
- 1 pound brussels sprouts trimmed and halved
- ¼ cup avocado oil or you can sub olive oil
- ¾ cup pecan halves
- 1 teaspoon Italian seasoning blend
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 pinch red pepper flakes
Instructions
- Begin by preheating your oven to 400 degrees. Next, either spray your sheet pan with avocado oil or line it with parchment (not wax) paper.
- Slice the sausage into small bite sized rounds and add to your sheet pan.
- Next, trim the stem from your broccoli and cut into pieces. Cut your brussels sprouts in half. Add them to your sheet pan with the pecan halves.
- Add the butternut squash cubes onto the pan.
- Drizzle with avocado oil and then sprinkle the seasonings over the ingredients.
- Bake at 400 degrees for 30 to 35 minutes.
Mackenzie says
This was delicious! I tweaked the recipe a tad – I did 1 tsp each of the seasonings, took out the red pepper flakes, added 1/2 tsp onion powder and salted and peppered to my taste. I also found that I cooked it for closer to an hour, but that’s just because I like more char on my veggies. I will 100% make this again!
Andrea says
this sheet pan dinner turned out so good! the perfect dinner option for the family!