Apple and Sausage Sheet Pan Dinner – Quick Weeknight Meal
This apple and sausage sheet pan dinner is one of our favorite quick and easy weeknight meals.
Other Sheet Pan Dinners: Chicken Fajitas, Pickerel and Asparagus, Roasted Veg & Halloumi with Sauce, Chicken Butternut Sheet
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 (eg. potatoes, parsnips, beets, sweet potatoes, carrots and onions) and raw sausage in 20 minutes longer than the apple and tender veggies like green beans, broccoli, asparagus or sweet peppers.
Apple & Sausage Sheet Pan Dinner Recipe
Apple & Sausage Sheet Pan Dinner
Ingredients
- 4 sausages bratwurst, Italian, chicken or turkey sausage, etc.
- 2 potatoes washed and cubed
- 2 carrots washed and cubed
- 2 beets peeled and cubed
- 1 onion cut in small wedges
- 1 firm apple cored and cubed
- 1-2 cups tender veggies beans, asparagus, peppers, broccoli
- 1 Tbsp fresh parsley for garnish
Seasoning
- 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
- 1 tsp rosemary, thyme or oregano
Instructions
- Preheat oven to 400°F (204°C).
- Cut sausages into even slices (easier if they’re slightly frozen).
- Cut potatoes, carrots, beets and onions into even sized cubes, about 1/2 inch. Transfer to large baking sheet.
- Cut your apples and tender veggies into even sized pieces and set aside.
- Mix oil, honey, vinegar and mustard and spread over sausage and root veggies. Sprinkle with salt, pepper and herbs.
- Roast sausage and root veggies for 20 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.
Notes
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.
Hardy Veggies
Put these veggies in at the very beginning so they get extra roasting time:
Potatoes, sweet potatoes, carrots, parsnips, beets, squash, brussel sprouts, onions, etc.
Tender Veggies
Consider how quickly veggies will cook. I would give green beans, broccoli, cauliflower, zucchini and asparagus a good 15-20 minutes. Frozen veggies, sweet peppers, peas, and tomatoes I would put in for about 10 minutes. Try it and see how well done you like your veggies!
Have you tried sheet pan dinners before? What’s your favorite combination?
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Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
What a great recipe for this time of year. The garden is winding down and many of these vegetables are readily available. Our weather is going to be in the 60’s during the day and the low 40’s at night. I will be making it this week. Thank you for sharing it.