Maple Chicken Apple Sausage Sheet Pan Supper
An easy fall dinner with roasted baby potatoes, carrots, Brussels sprouts, chicken apple sausage, and a little maple syrup to bring everything together.
It’s that time again, my friend.
You know the one. You’re working mad overtime because it’s the busy season, the sun is setting earlier and earlier, and by the time you finally make it into the kitchen, you’re running on coffee, determination, and whatever energy you managed to scrape together at the end of the day.
And somehow, you still need to make dinner.
Not only that, but you’re supposed to come up with something that everyone actually wants to eat. Which, depending on your household, can feel a little like negotiating a peace treaty.
Some nights, I just don’t have it in me.
And that’s when I call an audible.
Around here, ARFID rules the roost, and there are plenty of meals that my little crew simply isn’t interested in eating. This Chicken Apple Sausage Sheet Pan Supper is one of them.
And you know what? I’m not mad about it.
Because sometimes you just have to roll with the punches, make something delicious for yourself, and call those leftovers meal planning.
HA! Look at me being all organized.
I really hope this is a meal you can share with your family, because it’s REALLY easy and REALLY good. But if your family isn’t interested in Brussels sprouts, or chicken apple sausage, or anything else hanging out on that sheet pan, that’s okay too.
You can be the meal planning maven of your household, with lunch already taken care of for tomorrow.
I call that a win.
A Little Bit of Fall on a Sheet Pan
There’s something about fall that makes me crave roasted vegetables.
Maybe it’s the cooler evenings or the way the kitchen feels extra cozy when the oven is on. Maybe it’s the smell of potatoes roasting with garlic and onion, or the little caramelized edges that develop on Brussels sprouts when you leave them alone long enough to get properly acquainted with the heat.
Whatever it is, I’m here for it.
And when you add chicken apple sausage and a drizzle of pure maple syrup? Oh, my friends.
The sausage brings a little sweetness, the potatoes get those lovely golden edges, and the maple syrup ties everything together without turning dinner into dessert.
Because as much as I love dessert, I do draw the line somewhere.
Well, occasionally.
The other lovely thing about this supper is that it doesn’t require a pile of dishes or an entire evening standing over the stove. We’re using one big sheet pan and letting the oven do most of the heavy lifting.
Which is exactly the kind of help I need after a long workday.
Why I Love This Chicken Apple Sausage Sheet Pan Supper
First of all, it’s simple. Not everything has to be hard, and dinner certainly doesn’t need to be complicated to be good.
It’s also a wonderful way to enjoy those cozy fall flavors without making an enormous production out of cooking.
The baby potatoes and carrots get a head start in the oven because they need a little extra time. Then the Brussels sprouts join the party, followed by the chicken apple sausage. A drizzle of maple syrup toward the end gives everything a lovely sweet-and-savory finish.
And because everything roasts together, you get those delicious little browned bits that make roasted vegetables so irresistible.
But my favorite part?
The leftovers.
If you’re making this for yourself, you’ll have several meals ready to go. And if you’re feeding a family that happens to love roasted vegetables and chicken apple sausage, well, congratulations. You’ve got a very easy supper to add to your regular rotation.
Either way, you’re winning.
A Few Little Tips Before You Start
Give your vegetables some breathing room.
Grab a large, rimmed sheet pan. You want your vegetables to roast rather than steam, so try not to pile everything on top of itself. If your sheet pan is looking a little crowded, use two. We’re aiming for those lovely golden edges.
Cut your potatoes if they’re on the larger side.
I love using a baby jewel potato medley because the colors are beautiful and the little potatoes roast so nicely. If you’ve got a few larger ones in the bag, cut them in half so everything cooks evenly.
Use fully cooked chicken apple sausage.
I use fully cooked chicken apple sausage for this recipe. It makes the whole process easier because we’re really just heating it through and letting the edges get a little golden.
Don’t add the maple syrup too early.
I like to save the maple syrup for the very end. That way, it has just enough time to coat everything and get a little sticky and delicious without spending the entire roasting time in the oven.
And please, use pure maple syrup here. That lovely maple flavor is part of what makes this supper feel like fall.
What If My Family Doesn’t Like Everything on the Pan?
Well, welcome to my kitchen.
I’m a big believer that food should be an invitation, not a battle.
If someone in your house loves potatoes but wants absolutely nothing to do with Brussels sprouts, you can always keep a few ingredients separate on the pan. Or you can make this one for yourself and let the rest of the family enjoy something that works for them.
There’s no gold star for making a dinner that every single person eats.
Sometimes feeding your family means making different things for different people. Sometimes it means having leftovers waiting in the refrigerator for tomorrow. And sometimes it means sitting down with a plate of roasted vegetables and enjoying something you made just because you wanted it.
All of those count.
A Cozy Dinner Without All the Fuss
As the days get shorter and the calendar gets fuller, I’m finding myself appreciating simple things more and more.
A warm kitchen. A good dinner. A little quiet at the end of a busy day.
And a sheet pan that doesn’t require me to wash six different pots afterward.
This Chicken Apple Sausage Sheet Pan Supper checks all those boxes.
It’s cozy, hearty, a little sweet, a little savory, and just the thing when you want a homemade meal without making dinner your second full-time job.
Make it for your family if they’re into it. Make it for yourself if they’re not.
And if you find yourself packing up leftovers for the next couple of days, go ahead and congratulate yourself on being a meal planning genius.
I certainly will.
Now, grab that sheet pan, my friend. Dinner’s not going to roast itself.
Although, thankfully, the oven does most of the work.
Happy cooking!
Maple Chicken Apple Sausage Sheet Pan Supper
Ingredients
Method
- Preheat the oven. Preheat your oven to 400°F and grab a large, rimmed sheet pan.
- Start with the potatoes and carrots. Place the baby potatoes and carrots on your sheet pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon each of garlic powder and onion powder, all of the smoked paprika, and salt and pepper to taste. Toss everything together until the vegetables are well coated.
- Roast the first round. Place the sheet pan in the oven and roast for 20 minutes, stirring about halfway through.
- Prep the remaining ingredients. While the potatoes and carrots roast, halve the Brussels sprouts and slice the chicken apple sausages into approximately 1½-inch pieces.
- Add the Brussels sprouts. Remove the sheet pan from the oven and add the Brussels sprouts. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the remaining ½ teaspoon each of garlic powder and onion powder, and add another little sprinkle of salt and pepper. Toss to coat and return to the oven for 10 minutes.
- Add the chicken apple sausage. Remove the pan from the oven again and add the sliced chicken apple sausage. Give everything a good stir so the sausage gets cozy with the vegetables. Return to the oven for another 20 minutes, stirring halfway through.
- Finish with maple syrup. Remove the sheet pan one last time and drizzle the pure maple syrup over the whole kit and kaboodle. Toss everything together until coated, then return to the oven for 10 more minutes, until the vegetables are tender and the sausage is heated through.
- Serve and enjoy. Dish it up while it’s warm and enjoy! Not everything has to be hard, my friends.
Notes
– Potatoes: Halve any larger baby potatoes so they roast evenly.
– Sheet pan size: A large rimmed sheet pan, approximately 13 × 18 inches, works well. Use two pans if the vegetables are crowded.
– Leftovers: Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat until hot throughout.
– Meal prep: Portion into individual containers for easy lunches throughout the week.
