Sheet Pan Chicken Sausage with Harvest Veggies Recipe

If you’re looking for a dinner that feels cozy but doesn’t demand hours in the kitchen, this Sheet Pan Chicken Sausage with Harvest Veggies Recipe might just become your new weeknight favorite. I absolutely love how the roasted Brussels sprouts and butternut squash soak up the maple syrup and fresh herbs, pairing perfectly with the savory apple chicken sausage and crispy pancetta. It’s an effortless one-pan meal that fills the kitchen with the most inviting aromas of fall and harvest time.

What makes this recipe worth trying is how easy it is to customize and how well it balances sweet, savory, and herby flavors all in one. I first tried this on a chilly evening when I wanted something hearty yet simple, and since then, my family goes crazy for it every time I make it. Plus, with minimal hands-on time and straightforward ingredients, you’ll find that this Sheet Pan Chicken Sausage with Harvest Veggies Recipe is a winner for busy nights or anytime you crave comforting, wholesome food.

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Ingredients You’ll Need

This sheet pan recipe relies on a delicious trio of fresh veggies, flavorful sausage, and pancetta to bring savory depth. The ingredients harmonize beautifully and are easy to source during the harvest season or year-round in many grocery stores.

• Brussels sprouts (trimmed and halved): I like to pick firm, bright green sprouts for the best texture after roasting.
• Butternut squash (peeled & cubed): Make sure to cut it uniformly so it cooks evenly alongside the sprouts.
• Olive oil: Quality olive oil adds richness and helps everything crisp up beautifully.
• Pure maple syrup: Adds a gentle sweetness that balances the savory elements perfectly.
• Fresh herbs (rosemary, sage, thyme, oregano): Fresh herbs elevate this dish — I love mixing rosemary and thyme for that classic fall flavor.
• Fully-cooked apple chicken sausage: If you can find apple-flavored sausage, it brings an extra fruity note that pairs well with the veggies.
• Pancetta (diced): Provides a salty, crispy contrast that takes this sheet pan to the next level.
• Pine nuts: Toasted at the end for a lovely crunch and nutty finish.
• Coarse kosher salt & freshly ground black pepper: Essential seasonings to bring all the flavors together.
• Shaved parmesan and balsamic glaze (optional for serving): These finishing touches add a bit of luxury and tang that I honestly can’t resist.

Variations

One of the best things about this Sheet Pan Chicken Sausage with Harvest Veggies Recipe is how flexible it is. Feel free to make it your own by swapping vegetables or adjusting seasonings—it’s all about what you love and what’s in season.

• Switch up the sausage: I’ve tried it with spicy Italian sausage for a kick, and my family enjoyed the extra warmth it brought.
• Vegetarian version: Skip the sausage and pancetta; swap in roasted chickpeas for protein and texture.
• Use different nuts: Instead of pine nuts, toasted walnuts or pecans add a different crunchy note I really enjoy.
• Herb variations: Play around with herbs like sage or oregano depending on what’s fresh or your mood.

How to Make Sheet Pan Chicken Sausage with Harvest Veggies Recipe

Step 1: Prep and Season Your Veggies

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper or foil for super easy cleanup. Toss the trimmed Brussels sprouts and cubed butternut squash right on the sheet pan. Drizzle olive oil and pure maple syrup over them, then sprinkle on the finely chopped fresh herbs, kosher salt, and freshly ground black pepper. Use your hands to mix everything well—this is the part where the magic begins as the flavors start to meld and coat the veggies evenly.

Step 2: Add the Sausage and Pancetta

Next, lay the sliced apple chicken sausage and diced pancetta over the veggies in an even layer. This helps everything cook evenly and get that perfect golden color. If your sheet pan feels crowded, don’t hesitate to use a second pan—you want space around each piece to get that lovely roast instead of steaming.

Step 3: Roast to Perfection

Place the sheet pan in the oven and roast for about 25 minutes total. Halfway through, flip the veggies and sausage so they brown evenly on all sides. Around the 20-minute mark, sprinkle the pine nuts over the pan—they toast fast and add an amazing crunchy texture when done just right. Keep an eye on them to avoid burning, then return to the oven for the remaining 5 minutes.

Step 4: Serve with your Favorite Finishing Touches

Once everything is beautifully roasted and golden, remove the sheet pan and let it cool just slightly. I love to sprinkle shaved parmesan over the top and drizzle with a balsamic glaze for a hint of tangy sweetness. Serve it immediately alongside a crisp green salad or your choice of grains like quinoa or farro for a complete meal that tastes like it took way more effort than it actually did.

How to Serve Sheet Pan Chicken Sausage with Harvest Veggies Recipe

Garnishes

I love finishing this dish with shaved parmesan because it adds that creamy, salty pop that complements the sweetness of the maple and the savory pancetta. A drizzle of balsamic glaze is my secret weapon for a beautifully tangy balance. If you’re feeling extra festive, a sprinkle of fresh parsley or chives adds a fresh green brightness that’s just lovely.

Side Dishes

This sheet pan meal is a star on its own, but I often pair it with a simple crisp green salad tossed with lemon vinaigrette to add some brightness. Whole grains like quinoa, farro, or wild rice work great to round out the meal and soak up any juices left on the pan. When we’ve got time, a crusty artisan bread alongside works wonders for mopping up extra flavor.

Creative Ways to Present

For a festive dinner or when guests come over, I like to serve this recipe family-style right on the sheet pan, garnished with extra herbs and pine nuts, placed in the center of the table. It’s rustic, inviting, and everyone can dig in. Another fun idea I’ve tried is plating the sausage and veggies over a bed of creamy polenta, which adds a rich texture and feels fancy without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep beautifully for up to 3 days. The veggies actually taste great reheated or even cold tossed into a salad, which is a nice bonus for quick lunches.

Freezing

I’ve frozen leftover roasted veggies and sausage separately in freezer-safe bags. When you want to enjoy it again, thaw overnight in the fridge and reheat gently. Freezing does slightly soften the veggies, so I prefer it for the sausage or if you plan to use the veggies in soups or stews later.

Reheating

To reheat, I pop leftovers into a 350°F oven for about 10-15 minutes to bring back that lovely roasted texture. Alternatively, a quick toss in a hot skillet works if you want to crisp things back up fast. Avoid microwaving if you can, as it tends to make the veggies soggy.

FAQs

Final Thoughts

This Sheet Pan Chicken Sausage with Harvest Veggies Recipe has been such a dependable go-to for me, especially when I want dinner done fast without skipping on flavor or heartiness. I love how it fills the house with autumn warmth and makes supper feel special without fuss. Give it a try—you might find yourself reaching for this recipe again and again, just like my family does.

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