Sheet pan suppers are the weeknight stuff of dreams due to their super easy 1-pan approach. This Sheet Pan Sausage and veggies comes together with little prep and celebrates all the best fall produce. Serve with a homemade creamy Dijon Apple Cider Vinaigrette for a punch of bright flavor. Even better? It's keto and paleo friendly, so everyone can get in on the fun.
While there are tons of sheet pan meals out there - everything from fish to chicken, pizza to chili can be made using this method - this particular sheet pan dinner is everything I'm craving right now. Anise scented fennel, sweet and creamy yams, tart fall apples, charred onions and sweetly sulfurous Brussels sprouts are unified with a dijon apple cider vinaigrette and punctuated by slices of salty sausage.
Table of Contents
What is a sheet pan supper, and why are you so obsessed?
Sometimes during the week, it takes every last ounce of my energy to get up after a day of work and get myself in the kitchen. And I am someone who LOVES to cook. I live for it. But that doesn't mean my enthusiasm or energy make it with me until I've clocked out. Enter the beauty that is sheet pan cooking.
The idea behind sheet pan cooking is that you throw everything you're planning on eating that night on the same rimmed cookie sheet and toss it in the oven. And since you can line your baking sheets with parchment paper, it's even easier than one pot meals. Throw the parchment in the compost, and clean up is basically done!
Even on my laziest (or most frazzled) days, I can handle chopping a few vegetables at the end of the day. In my world, it's actually kind of a soothing way to wrap things up. There's an instant gratification and a sort of meditative quality about breaking down vegetables.
After chopping, all I have to do is pour a few glugs of olive oil, sprinkle with salt and whatever spices, throw my protein on the top and toss it in the oven. 30-40 minutes later, I have a hot bowl of yumminess to cozy up to on the couch while we watch scary movies. It is literally the epitome of a fall meal.
How to Make Sheet Pan Sausage and Veggies
This meal is literally as easy as 1-2-3. One: wash, peel and chop your veggies. Two: toss them in olive oil and seasoning on a parchment lined sheet pan. Three: top with sausage of your choice and bake. Easy, right?
While your oven does the work, you can give your knife and cutting board a quick wash, pour yourself a well earned glass of wine and wax comfortable with your hubs and pup dogs. At least that's how I like to do things. We're professional couch cuddlers over here.
How to Make Creamy Dijon Apple Cider Vinaigrette
Okay, okay. While this recipe does call for a homemade creamy Dijon Apple Cider Vinaigrette, hear me out. If you have an immersion blender and a thick walled cup, it literally only takes 30 seconds. Toss everything in the glass and whiz until the dressing is emulsified. If you use these glasses, you can just throw a lid on it for the fridge.
TIP: To clean your immersion blender in no time, grab a cup. Add a few drops of dish soap and fill halfway with hot water. Place the immersion blender in there and whiz for about 30 seconds. Unplug the device, rinse the head under cold water, and you're done.
And, as a bonus, there will be plenty of leftover dressing for a yummy salad tomorrow. Greens (frisée, arugula or watercress if you're feeling fancy), apple slices, goat cheese, some pecans and dijon apple cider vinaigrette? Yes please.
What if I don't have an immersion blender?
There are three options here, friends. One is to use store bought salad dressing and not judge yourself too harshly. This is a weeknight, after all, and you just made yourself a homemade dinner. There's no shame in taking a well deserved short cut! Drink that wine! Cuddle those pups!
Use a store bought honey mustard dressing, or dress up that awesome Apple Thyme dressing from Aldi with a little dijon.
Option two is admittedly a bit more work. While you could use your food processor or blender instead, the clean up is now more than a sheet pan. But you're not using too much elbow grease, either.
Option three might be a good option if you have a little anger to work out. First up, include mincing a clove of garlic during your veggie prep. Next up, in a wide medium mixing bowl, whisk together the ACV, agave (or other sweetener), Dijon mustard, salt and minced garlic.
Here's where the aggression comes in: while whisking very enthusiastically, slowly drizzle in your olive oil. If you rush this, the dressing will not become emulsified. Check out this helpful (and short!) video for a visual representation of how this works.
TIP: Is your bowl spinning on the countertop when you're trying to whisk? Loop a tea towel into a ring on your counter, then set the bowl on it.
Other Frequently Asked Questions
How should I serve these sheet pan sausages with apples and root vegetables?
After the sheet comes out of the oven, transfer the meat to a cutting board to slice. (This is totally optional. You can also just throw the sausage directly on everyone's plate and let them do their own dang cuttin'. Did I mention this is a weeknight dish?)
Spoon some dressing over the warm veggies directly on the sheet pan and stir around with a spatula. Scoop out the vegetables into pasta bowls. Don't be shy! They're full of good for you stuff. Top with sliced (or whole) sausages, drizzle on a little more dressing and tuck in. Look at you, dinner hero!
What if I don't eat meat?
Good on you! You can either keep this as a full veg affair and completely omit the sausages, or substitute the them for a vegan alternative. Joe and I are both pretty impressed with the Beyond Sausage products. And while I have not personally tried them, I have heard good things about both Field Roast and Lightlife sausages as well.
Can I make this keto?
If you're doing the keto thing, sweet potatoes and apples are probably not part of your equation. Feel free to substitute cauliflower, zucchini or kale. You can also sub in sugar free maple syrup or a few drops of liquid stevia for the agave if you're going super hard.
What other vegetables would go well in this?
My bet is beets, potato and celery would all be great in this dish. Feel free to mix and match according to your flavor preferences!
Need more recipe inspiration? Check out these other simple weeknight dinners:
- Sheet Pan Cauliflower Tikka Masala
- Sheet Pan BBQ Chicken Sweet Potato Bowls
- Pantry Sweet Potato Salmon Cakes
If you loved this recipe idea and want more delivered straight to your inbox, be sure to subscribe to my email list. You can also follow me on Instagram, Facebook, or Pinterest!
Sheet Pan Sausages with Fennel, Apples and Root Vegetables
Ingredients
- 2 Apples tart and firm variety, chopped
- 1 bulb Fennel sliced
- 1 large Yellow Onion peeled and sliced
- 2 medium Sweet Potatoes chopped
- ¾ lb Brussels Sprouts trimmed and halved
- 2 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- 5-6 Bratwurst vegan, Italian, chicken or any kind you like
Creamy Dijon Apple Cider Vinaigrette
- ¼ c Apple Cider Vinegar preferably with the mother
- 1 tablespoon Agave or honey
- 1 tablespoon Dijon Mustard
- ½ teaspoon Kosher Salt
- 2 cloves Garlic minced if not using a blender
- ½ C Olive Oil
Instructions
- Line a sheet tray with parchment (for easy clean up). Preheat oven to 450F. Prepare fruit and vegetables and toss with olive oil, salt and pepper. Spread out in a single layer on sheet pan. If necessary, use a second pan to avoid crowding. Place sausages on top.
- Bake for 20 minutes, until sausage is beginning to brown. Flip sausages and return to oven for 15-20 more minutes, until vegetables are beginning to char and sausage is cooked through. Remove from oven.
- While sheet pan(s) are in the oven, prepare the dressing. In a sturdy cup, add all ingredients and blend with an immersion blender until emulsified. Season with salt and pepper as necessary.If making this by hand, use a large, wide bowl. Whisk together all ingredients except oil. While whisking constantly and vigorously, slowly drizzle in olive oil. DO NOT RUSH or the vinaigrette will never emulsify and will remain broken.
- When cool enough to touch, slice sausages on the bias. Drizzle a few tablespoons of dressing over vegetables while still warm and gently toss to coat. Serve by plating up a large serving of vegetables with 6-8 slices of sausage and topping with an additional drizzle of dressing. Enjoy!
Notes
- You will have about half of the salad dressing left over. It is also excellent on a salad of frisée, sliced apples, goat cheese and candied pecans.
- Adjust cooking time depending on the kind of sausage you are using. If using beef or vegan sausage, you may need to pull the sausages out of the oven before the vegetables are done cooking. Check the package to know what internal temperature your sausage should be cooked to.
Let's taco 'bout it.