Fall Harvest Sheet Pan Dinner

Fall harvest sheet pan dinner is the perfect meal when you’re short on time but still want something hearty and comforting. This recipe features all your favourite fall veggies and flavours baked on a sheet pan with a delicious Dijon maple sauce drizzled on top.

Info and tips

Start by prepping the butternut squash and brussels sprouts. The brussels sprouts should be face down on the sheet pan to get that nice golden sear. These will bake first for 15 minutes as they take longer to get tender than the other ingredients.

After those are done their first round we add the remaining ingredients (garlic, red onion, apple, and smoked sausage). I specifically like to use Honey Crisp apples, they are super juicy with a good crunch and flavour. Also make sure the sausage you use is smoked/pre-cooked. If you use raw sausage it won’t have enough time to cook properly.

You can make any substitutes to this. Sweet potato, green beans, or asparagus are all great substitutions or additions to this recipe. I like to serve mine with rice but you can also do mashed potatoes, pasta, or some flaky dinner rolls.

Equipment

I use these Stainless Steel Sheet Pans for roasting.

I use this Salad Dressing shaker to make all my sauces/dressings in. It’s super handy with built in measurements, a spout, and a leakproof seal.

Ingredients for Fall Harvest Sheet Pan Dinner

• olive oil for cooking
• 1/2 a butternut squash
• 1-2 cups brussels sprouts
• 4 garlic cloves
• 1/2 red onion
• 1 honey crisp apple
• 300g smoked sausage
• tsp Italian seasoning
• tsp salt & pepper
• pinch red pepper flakes
• 2 tbsp dijon mustard
• 2 tbsp lemon
• 1 tbsp maple syrup
• t tbsp parsley
• 4 tbsp olive oil
• rice to serve (or your preferred side)

Instructions

1. Preheat your oven to 400 degrees F
2. Start by cutting the butternut squash into small even cubes and halving the brussels sprouts.
3. Add the veggies (brussels face down) to a sheet pan lined with parchment paper and drizzle with olive oil and listed seasonings. Mix well and place in the oven for 15 minutes.
4. Meanwhile mince your garlic and dice your onion. Cut the apple into small cubes and slice the sausage.
5. After 15 minutes add the garlic, onion, apple, and sausage to the pan. Add a bit more olive oil and seasonings and mix again. Add back into the oven for another 15 minutes.
6. While that cooks make the sauce by combining the Dijon mustard, lemon juice, maple syrup, parsley, and olive oil to a salad dressing shaker. Shake until creamy.
7. Once everything has finishes cooking pour the sauce over top. Mix well and serve with your preferred side dish and enjoy!

See below for a video tutorial!

Try my Parmesan Chicken Rice Bake or my Bang Bang Salmon Bites for more easy meal ideas!

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Fall Harvest Sheet Pan Dinner

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Quick and Easy

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

This recipe features all your favourite fall veggies and flavours baked on a sheet pan with a delicious Dijon maple sauce drizzled on top.

Ingredients

• olive oil for cooking
• 1/2 a butternut squash
• 1-2 cups brussels sprouts
• 4 garlic cloves
• 1/2 red onion
• 1 honey crisp apple
• 300g smoked sausage
• tsp Italian seasoning
• tsp salt & pepper
• pinch red pepper flakes
• 2 tbsp dijon mustard
• 2 tbsp lemon
• 1 tbsp maple syrup
• t tbsp parsley
• 4 tbsp olive oil
• rice to serve (or your preferred side)

Instructions

1

Preheat your oven to 400 degrees F

2

Start by cutting the butternut squash into small even cubes and halving the brussels sprouts.

3

Add the veggies (brussels face down) to a sheet pan lined with parchment paper and drizzle with olive oil and listed seasonings. Mix well and place in the oven for 15 minutes.

4

Meanwhile mince your garlic and dice your onion. Cut the apple into small cubes and slice the sausage.

5

After 15 minutes add the garlic, onion, apple, and sausage to the pan. Add a bit more olive oil and seasonings and mix again. Add back into the oven for another 15 minutes.

6

While that cooks make the sauce by combining the Dijon mustard, lemon juice, maple syrup, parsley, and olive oil to a salad dressing shaker. Shake until creamy.

7

Once everything has finishes cooking pour the sauce over top. Mix well and serve with your preferred side dish and enjoy!