Fall dinners don’t have to be complicated to be comforting.
This one-pan wonder brings together the perfect trio of savory chicken apple sausage, crispy Brussels sprouts, and golden roasted vegetables that practically cook themselves.
The beauty lies in the simplicity—everything goes on one sheet pan, which means minimal prep and even easier cleanup.
Sweet apple flavors from the sausage play beautifully against the slight bitterness of Brussels sprouts, while everything caramelizes together in the oven.
Why You’ll Love This Recipe
This sheet pan dinner checks all the boxes for busy weeknight cooking. You’ll have everything ready in under an hour, with most of that time being hands-off oven work.
The flavors are perfectly balanced—the natural sweetness from the apple sausage complements the earthy Brussels sprouts without being overwhelming. Everything roasts together, so the vegetables absorb all those delicious sausage flavors.
Cleanup is a breeze with just one pan to wash. Plus, this recipe scales easily if you’re feeding a crowd or want leftovers for lunch the next day.
The ingredients are simple and affordable, most of which you probably already have in your kitchen. No fancy techniques or special equipment needed!
Ingredients
- 1 lb chicken apple sausage, sliced into 1/2-inch rounds
- 1.5 lbs Brussels sprouts, trimmed and halved
- 1 large sweet onion, cut into wedges
- 2 medium apples, cored and cut into wedges (Honeycrisp or Gala work best)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
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Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the halved Brussels sprouts, onion wedges, and apple wedges. Drizzle with olive oil and balsamic vinegar.
Add the thyme, garlic powder, salt, black pepper, and red pepper flakes if using. Toss everything together until well coated.
Spread the vegetable and apple mixture evenly across the prepared sheet pan. Make sure everything is in a single layer for proper roasting.
Nestle the sliced sausage pieces throughout the vegetables. Try to distribute them evenly so every bite has a good mix of flavors.
Roast for 20-25 minutes, stirring once halfway through. The Brussels sprouts should be golden brown and crispy on the edges, and the sausage should be nicely browned.
Remove from oven and let cool for 5 minutes. Sprinkle with fresh chopped parsley before serving.
Serve immediately while everything is hot and crispy. This pairs wonderfully with crusty bread or over rice for a heartier meal.
Tips for Success
Cut your Brussels sprouts and apples roughly the same size so they cook evenly. Smaller pieces will get crispier, while larger pieces stay more tender inside.
Don’t overcrowd the pan – if you need to double the recipe, use two sheet pans instead. Overcrowding creates steam and prevents proper browning.
Choose a firm apple variety that won’t turn to mush in the oven. Honeycrisp, Gala, or Granny Smith all work perfectly for roasting.
If your Brussels sprouts are very large, quarter them instead of halving. This ensures they cook through in the same time as everything else.
Print
Sheet Pan Chicken Apple Sausage With Brussels Sprouts
Juicy chicken apple sausage gets perfectly caramelized alongside crispy Brussels sprouts and tender roasted apples in this irresistible one-pan dinner. Sweet meets savory in every bite, with golden edges and rich flavors that’ll have everyone coming back for seconds.
- Total Time: 40 minutes
- Yield: 4–6 people 1x
Ingredients
- 1 lb chicken apple sausage, sliced into 1/2-inch rounds
- 1.5 lbs Brussels sprouts, trimmed and halved
- 1 large sweet onion, cut into wedges
- 2 medium apples, cored and cut into wedges (Honeycrisp or Gala work best)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the halved Brussels sprouts, onion wedges, and apple wedges. Drizzle with olive oil and balsamic vinegar.
- Add the thyme, garlic powder, salt, black pepper, and red pepper flakes if using. Toss everything together until well coated.
- Spread the vegetable and apple mixture evenly across the prepared sheet pan. Make sure everything is in a single layer for proper roasting.
- Nestle the sliced sausage pieces throughout the vegetables. Try to distribute them evenly so every bite has a good mix of flavors.
- Roast for 20-25 minutes, stirring once halfway through. The Brussels sprouts should be golden brown and crispy on the edges, and the sausage should be nicely browned.
- Remove from oven and let cool for 5 minutes. Sprinkle with fresh chopped parsley before serving.
- Serve immediately while everything is hot and crispy. This pairs wonderfully with crusty bread or over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Oh My Goodness! I made this tonight and it was fantastic! Even my picky son ate a serving. I served it over coconut rice and it was so good. Thank you for sharing these recipes.