This apple and sausage sheet pan dinner is one of our favorite quick and easy weeknight meals.
Sheet pan dinners are when you cook an entire meal, including your protein, vegetables and starch, on one or two baking sheets in the oven. You can cook an entire healthy, family-friendly meal in 30-45 minutes. Most of that time is hands-free. And as an additional bonus and time saver, there are limited pots to wash!
Basic prep includes washing, chopping and seasoning ingredients. Then spreading and roasting them until their done. EASY PEASY!
To accommodate for ingredients that require different cooking times (a sweet pepper will cook much faster than a carrot or potato), you simply divide your ingredients into quick cooking and slow cooking. For this apple and sausage sheet pan dinner, I put the root vegetables and raw sausage in 15 minutes longer than the seasonal tender veggies like green beans, asparagus or sweet peppers.
Apple & Sausage Sheet Pan Dinner Recipe
Apple & Sausage Sheet Pan Dinner
- 4 sausages bratwurst, Italian, chicken or turkey sausage, etc.
- 1 firm apple cored and cubed
- 2 potatoes washed and cubed
- 2 carrots washed and cubed
- 2 beets peeled and cubed
- 1 onion cut in small wedges
- 1-2 cups tender veggies beans, asparagus, peppers, broccoli
- 1 Tbsp canola oil
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp fresh rosemary 2 tsp dried
- Preheat oven to 400°F (204°C).
- Cut sausages into even slices (easier if they’re slightly frozen).
- Cut apples, potatoes, carrots, beets and onions into even sized cubes, about 1/2 inch. Transfer to large baking sheet.
- Cut your preferred tender veggies into even sized pieces and set aside.
- Mix oil, honey, vinegar and mustard and spread over sausage, apple and root veggies. Sprinkle with salt, pepper and rosemary.
- Roast sausage and root veggies for 15 minutes. Add tender veggies, toss and roast another 15-20 minutes until sausage is browned and veggies are as tender as you like.
- Serve immediately. Garnish with a sprinkling of fresh parsley or Parmesan cheese.
Nutrition Facts (per serving)
What Vegetables Work Best
The beauty of sheet pan dinners like this is you can use whatever is seasonal and/or that you have in your pantry, fridge or freezer. From the different versions in the photos you can see we make this dish a lot and it’s never exactly the same. Here’s some of the veggies I’ve used.
Put these veggies in at the very beginning so they get extra roasting time:
Potatoes, sweet potatoes, beets, squash, brussel sprouts, onions, raw cauliflower or broccoli (depending on how tender you like them).
Add these veggies for the last 15 minutes of roasting:
Green beans, asparagus, frozen vegetables, sweet peppers, peas, zucchini, tomatoes.
Have you tried sheet pan dinners before? What’s your favorite combination?
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