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Roasted Vegetable, Apple, and Sausage Medley brings all the cozy flavors of fall into one hearty and nourishing meal! Everything cooks together on a single sheet pan, which means less time in the kitchen and more time enjoying dinner. Topped with fresh sage, this dish is full of warm flavors that make you want to dive right in!!
This dish is just as delicious as my Sheet Pan Apple Cider Chicken Thighs with Fall Vegetables, featuring seasonal produce and apples, but here we’re pairing the veggies with lean sausage instead of chicken. Both recipes are simple, cozy, and packed with the tastes of fall, making them perfect for weeknight dinners!!
Why You’ll Love This Recipe
I am in the middle of my happiest season: FALL!!! I love the crisp air, the changing leaves, and most of all… the food. This recipe screams fall comfort. It is the kind of dinner you’ll want on repeat because it’s simple, healthy, and loaded with flavor.
The mix of butternut squash, sweet potatoes, bell pepper, and fresh sage makes every bite earthy and cozy. Add in the sweetness of apples for a little crisp bite, and top it with lean chicken sausage for the perfect protein boost. As a nutritionist, I love how balanced this recipe is. It’s naturally gluten free, Paleo, and Whole30 friendly.
Ingredients That Make This Dish Work
- Butternut squash and sweet potatoes: hearty, earthy, and naturally sweet
- Bell peppers: roasted flavor and color
- Apples: just the right touch of sweetness
- Chicken sausage: lean protein that makes this a complete meal
- Garlic and sage: fresh flavor that ties it all together
Step-by-Step Directions
- Slice sausage, top with fresh sage, and serve warm!
- Preheat oven to 400 degrees.
- Prep vegetables and apples, then toss them in a bowl with olive oil and garlic. Sprinkle with salt and pepper.
- Spread everything on a parchment-lined sheet pan in a single layer. Top with sausage.
- Roast for 25 to 30 minutes until veggies are golden and edges are crispy.
Tips for Making This Recipe
- Cut all vegetables and apples into even one-inch cubes so they cook evenly.
- Use raw chicken sausage for the best flavor, but pre-cooked sausage also works with the same cook time.
- If you want extra caramelization, broil the sheet pan for the last 2 to 3 minutes.
- Swap the chicken sausage for turkey or pork if you prefer.
Meal Prep and Storage
This sheet pan dinner is a great meal prep option! Roast everything, let it cool, and store in airtight containers for up to 4 days. It reheats well in the oven or skillet. You can also portion it out for grab-and-go lunches during the week.
How to Serve
I love serving this as a complete meal on its own. But if you want to round it out, try pairing it with 10-Minute Easy Rice. The rice soaks up all the roasted flavors beautifully!!
This Roasted Vegetable, Apple, and Sausage Medley is fall comfort food at its best! You’ll love the cozy flavors, easy clean-up, and nutritious balance that makes dinner feel complete.
Roasted Vegetable, Apple, and Sausage Medley
Ingredients
- 2 medium sized sweet potatoes, skinned, cut into 1 inch pieces
- l large butternut squash, skinned, cut into 1 inch pieces
- 1 red bell pepper, cut into quarters
- 1 yellow bell pepper, cut into quarters
- 1 medium apple, cored and cut into 1 inch pieces
- 2 tbsp olive oil
- 1 lb sausage links*
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 tbsp chopped fresh sage
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees
- Once vegetables and apple are prepped, throw into a large bowl with 1 tbsp olive oil and garlic. Toss to coat the vegetables, sprinkle with salt and pepper. Line a cookie sheet with parchment paper, and spread out the vegetables into a single layer. Top with sausage.
- Bake for 25-30 minutes or until veggies are golden brown on the edges.
- Cut up sausage links and serve with fresh sage.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
