Fall Vegetable Sheet Pan Meal with Chicken Sausage
When life feels nonstop, the last thing any of us wants is to spend hours over a stove. Enter the sheet pan meal! This recipe is the perfect blend of simplicity and flavor, packed with hearty ingredients like chicken sausage, butternut squash, Brussels sprouts, and quinoa. It’s warm, filling, and balanced—everything you want in a no-fuss dinner that doubles as an easy meal-prep option.
Let’s break down how this meal checks all the boxes: it’s nutrient-dense, high in protein, loaded with fiber, and has an amazing maple Dijon dressing that ties everything together.
Why You’ll Love This Recipe
Minimal Cleanup: One pan means easy cleanup!
Balanced Nutrition: This meal provides a great balance of protein, healthy carbs, and fiber to keep you satisfied.
Flexible Meal Prep: Make a big batch and portion out for lunch or dinner throughout the week.
Uncomplicated Ingredients: No need for specialty items here. Simple, wholesome ingredients make for a stress-free grocery run.
Fall Vegetable Sheet Pan Meal with Chicken Sausage
Ingredients
For the Sheet Pan:
4 cups cubed butternut squash (or pre-cut to save time)
2 cups halved Brussels sprouts
4 chicken sausages, sliced into rounds (use a variety with your favorite flavors)
3 cups chopped kale
1 tsp garlic powder
Salt and pepper to taste
For the Quinoa:
1 cup quinoa, rinsed
2 cups water or broth
Maple Dijon Dressing:
2 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or spray it with nonstick spray for easier cleanup.Prepare the Veggies & Sausage
Place the butternut squash, Brussels sprouts, and sliced chicken sausage on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss everything together to ensure an even coating.Roast It All Together
Roast the sheet pan in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and starting to brown.Cook the Quinoa
While the veggies are roasting, add rinsed quinoa and water (or broth) to a medium pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until all liquid is absorbed. Fluff with a fork.Make the Maple Dijon Dressing
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and pepper to taste.Combine & Serve
When the sheet pan is done, combine the roasted sausage, butternut squash, and Brussels sprouts with the cooked quinoa in a large bowl. Toss in chopped kale. Drizzle the maple Dijon dressing over the mixture and toss to combine.Enjoy or Store
Serve warm or portion into containers for easy lunches throughout the week. This meal keeps well for 4-5 days in the fridge, making it an ideal option for meal prep!
Tips for Busy Gals
Save Time on Prep: Grab pre-cut butternut squash and halved Brussels sprouts to save even more time.
Switch Up the Protein: Not a fan of chicken sausage? Try turkey sausage, tofu, or even chickpeas for a plant-based option.
Adjust the Flavor: Add a pinch of chili flakes if you like a little heat, or sprinkle on some feta or goat cheese before serving for a creamy touch.
Whether you’re looking for a no-fuss dinner or an easy lunch option, this sheet pan meal has you covered. It’s all about making healthy eating approachable and delicious—even on the busiest days! Try it out, and watch how a single pan transforms your weeknight meals into something special.
xx,
mallory
Need more quick meal prep inspo?
Try these other cozy meals - Creamy Veggie Corn Chowder or Chicken & Zucchini Skillet Enchiladas!