December 7, 2021
This Paleo, Gluten & Dairy Free Harvest Sheet Pan Dinner is a sweet and savory combination of your choice of sausage, acorn or delicata squash, and brussels. It is tossed in a delicious marinade and baked to perfection! It is a one pan meal the whole family will love.
Fall and winter dishes have their perks. there is something so cozy about the savory richness that comes with the fall season vegetables. AND sheet pans are TOTALLY an obsession during the fall and winter months. The marinade in this recipe can truly be used on just about any type of vegetable this time of year.
What Ingredients do I need to make this Harvest Sheet Pan Dinner?
You only need a few simple ingredients to make this meal.
- Chicken or Pork Sausage – You can really use any sausage you want, but I prefer Chicken Apple Sausage or Italian Pork sausage.
- Acorn Squash – This is the one that looks like a big green acorn. You could also sub Delicata squash in this recipe and it would be delicious
- Brussels sprouts – 1 lb bag and cut then in half (after cutting off the stems/bottoms).
- Marinade: Olive Oil, Coconut Aminos, Dijon Mustard, maple syrup, Garlic Powder, sage, cinnamon & sea salt.
The best part about this dish is that the sausage, brussels sprouts and squash get totally roasty, cripsy and caramelized. Which just takes the flavoring up a notch.
To make your Harvest Sheet Pan, simply…
- Prep the sheet pan: Place veggies on a sheet pan (or two, to avoid overcrowding) & season with the marinade. Toss it all together to coat, then spread the veggies across the sheet pan. Add the sausage, then toss it into the oven.
- Roast the sheet pan until the chicken sausage is browned & the veggies are caramelly, about 25 minutes. Feel free to give things a flip about halfway through to ensure everything browns evenly.
How to serve your Harvest Sheet Pan dinner.
This Harvest sheet pan dinner is honestly hearty enough & tasty enough to enjoy all on its own but if you are like me, Sides are a necessity:
I suggest keeping things really simple, with:
- Your grain of choice. Quinoa or brown rice are go-to’s in my kitchen, but farro or wild rice are awesome heartier options for fall. Use whatever you love most!
- Or, make a simple salad
Harvest Sheet Pan with Sausage & Fall Vegetables
Ingredients
- 12 oz package chicken apple sausage or pork italian sausage
- 1 lb brussels sprouts, trimmed & halved
- 1 medium sized acorn squash, peeled, deseeded and cut into 1/2 inch strips or
Sheet Pan Marinade
- 1/4 C Olive Oil
- 1/4 C Coconut Aminos
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ground sage or 1 tbsp fresh, finely chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place the trimmed Brussels sprouts & squash on the prepared sheet pan. Drizzle with the marinade.
- Using your hands or a set of tongs, toss to coat the veggies in the marinade, then arrange in an even layer on the sheet pan. Nuzzle the sausage onto the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.
- Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. When cooking has completed, remove from oven & enjoy!
