This easy sheet pan chicken sausage with Brussels sprouts and butternut squash is a warm and tasty dinner that comes together with little work. Everything cooks on one pan so cleanup is simple. The vegetables roast until they are soft and full of flavor while the chicken sausage becomes golden and juicy. It is a great weeknight dinner when you want something healthy that still feels cozy. You can also swap the squash with carrots or sweet potatoes which makes this recipe simple to use any time of the year.
Sheet pan meals are a lifesaver for busy weeknights because they are fast, easy, and have very little cleanup. In this recipe, the Brussels sprouts, butternut squash, gnocchi, and shallots roast together until tender and golden, while the chicken sausage becomes flavorful and slightly crispy.
A quick lemon-mustard-honey butter sauce adds brightness and ties all the flavors together. This dish is perfect for anyone looking for an easy, healthy, and cozy fall dinner that comes together on just one pan.
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Ingredients for Sheet Pan Chicken Sausage with Brussels Sprouts and Butternut Squash:
I love using simple ingredients that roast well and bring a lot of natural flavor. Each item has a purpose and you can swap a few of them to fit what you have at home.
- Smoked chicken and apple sausage: I like this because the light sweetness works well with fall vegetables. You can use any chicken sausage you enjoy.
- Brussels sprouts: They roast beautifully and get crispy outside and soft inside. They also bring a nice earthy flavor. If you buy too many Brussels sprouts, you can save them for later. Here are my easy tips on how to blanch Brussels sprouts so you can freeze them or cook them whenever you need.
- Shelf stable gnocchi: This cooks right on the sheet pan and gets golden on the edges. It also makes the meal more filling without extra work. If you want another way to use shelf stable gnocchi, try my sheet pan gnocchi with veggies for a different flavor combo.
- Butternut squash: It adds color and a sweet taste that balances the sausage. You can replace it with sweet potatoes or carrots if you want something easier to prep.
- Shallots: They melt into the vegetables and give a soft mild onion flavor.
- Garlic: A small amount brings warm flavor to the whole pan.
- Olive oil: Helps everything roast and turn golden. Butter Adds a little richness and helps finish the dish.
- Lemon juice and zest: Brightens the dish and keeps it fresh.
- Mustard: Adds a gentle tang that tastes amazing with the sausage and vegetables.
- Honey: Just a touch brings balance and ties the fall flavors together.
- Seasonings: I use a combination of salt, black pepper, and red pepper chili flakes.
How to Make Easy Sheet Pan Chicken Sausage with Fall Veggies:
Toss Everything for Roasting.
Place the Brussels sprouts, squash, gnocchi, shallots, and sausage on a large sheet pan. Drizzle with olive oil and sprinkle with salt, red chili pepper flakes, and black pepper. Toss to coat.
Roast
Place the sheet pan in a hot oven (425°F) and roast until the vegetables begin to soften. Add the garlic halfway through cooking and stir once.
Finish with honey lemon butter sauce
Remove the sheet pan from the oven. Add the lemon juice, butter, mustard, and honey. Toss gently, taste, and adjust the seasoning. Return the sheet pan to the oven for 2-3 more minutes, then serve with grated Parmesan cheese.
Tips and Substitutions for Sheet Pan Chicken Sausage Dinner:
- Chicken sausage: Use any chicken sausage you like if you do not have apple flavor.
- Butternut squash: Swap with sweet potatoes or carrots.
- Gnocchi: Shelf stable works best, but fresh gnocchi is fine too.
- Garlic: Add midway to prevent burning.
- Lemon, mustard, butter, honey: Mix at the end to keep the flavors bright and fresh.
- Spread everything out on the sheet pan so it roasts evenly. Stir halfway through cooking for best caramelization.
- Adjust the seasoning: Taste before serving and adjust salt, lemon, or honey for balance.
Frequently Asked Questions About Sheet Pan Chicken Sausage:
Yes! Roast the vegetables and sausage, then store in an airtight container in the fridge for up to 4 days. For more information on safe food storage, handling, and cooking temperatures, you can visit the USDA Food Safety and Inspection Service for clear and trusted guidelines
Absolutely. You can use turkey sausage, pork sausage, or even chicken breast cut into chunks. Cooking time may vary slightly.
Yes. The dish works well with just vegetables and sausage. You can also add roasted potatoes if you prefer.
Yes. Use plant-based sausage and skip the butter, or use a plant-based butter substitute. The rest of the ingredients are naturally vegan.
Yes. Make sure to use gluten-free gnocchi or skip it entirely. All other ingredients are naturally gluten free.
📖 Recipe
Easy Sheet Pan Chicken Sausage with Brussels Sprouts and Butternut Squash
Equipment
- a jumbo sheet pan (18 inch and above)
Ingredients
- 1 pound shelf stable gnocchi, (loosen any pieces that are stuck together - no boiling needed)
- 1 pound chicken and apple smoked sausage, (or any sausage of your choice, thick sliced)
- 1 pound brussels sprouts, (cut the Brussels sprouts in half)
- 8 oz butternut squash , (peel and cube the squash to match the other veggies)
- 3 large shallots, (slice into rings)
- 2 garlic clove, (grated)
- ¼ cup extra-virgin olive oil
- ½ teaspoon red chili pepper flakes
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- zest from one lemon
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 4 tablespoons unsalted butter, (cut into small pieces)
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place the Brussels sprouts, squash, gnocchi, shallots, and sausage on a large sheet pan. Drizzle with olive oil and sprinkle with salt, lemon zest, red chili pepper flakes, and black pepper. Toss to coat.
- Roast the mixture for 25 to 30 minutes until the vegetables start to soften. Add the garlic halfway through cooking and stir once.
- Remove the sheet pan from the oven. Add the lemon juice, butter, mustard, and honey. Toss gently, taste, and adjust the seasoning. Return the sheet pan to the oven for 2-3 more minutes, then serve with grated Parmesan cheese.
Rika says
I recommend it to anyone looking for a simple, healthy, and cozy fall dinner!