Chicken Sausage Sheet Pan Dinner with Creamy Dijon Maple Vinaigrette

This Chicken Sausage Sheet Pan Dinner with Creamy Dijon Maple Vinaigrette is an easy, one-pan weeknight wonder. Anise-scented fennel, creamy sweet potatoes, tart apples, charred onions, and sweetly sulfurous Brussels sprouts are drizzled with a tangy-sweet homemade salad dressing and punctuated by slices of salty chicken apple sausage. YUM!

This sheet pan chicken sausage and veggie dinner 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 the chicken sausage of your choice and bake. Easy, right?

While you’re welcome to use the store-bought dressing of your choice (Aldi’s Apple Thyme Vinaigrette is an excellent choice), making my maple dijon vinaigrette is a snap. If you have an immersion blender and a thick-walled cup, it literally only takes 30 seconds. Put everything in the glass and whiz until the dressing is emulsified.

Jump to:

• Why I Love This Sheet Pan Chicken Sausage & Veggies Recipe
• Ingredients & Substitutions
• How To Make Sheet Pan Chicken Sausage Dinner
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Storage and Reheating Instructions
• Frequently Asked Questions
• More Easy Sheet Pan Dinner Recipes
• Sheet Pan Chicken Sausage & Veggies with Creamy Maple Dijon Vinaigrette
• 💬 Reviews

Then, while your oven does the work, you can quickly wash your knife and cutting board, pour yourself a well-earned glass of wine, and chill with your hubs and pup dogs. At least that's how I like to do things. We're professional couch cuddlers over here.

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.

Why I Love This Sheet Pan Chicken Sausage & Veggies Recipe

• It takes just 10 minutes of active prep, then the oven takes care of the rest.
• Using only one parchment-lined sheet pan means clean-up is a snap.
• It’s a healthy, all-in-one meal! Between the lean protein and colorful vegetables, this chicken apple sausage sheet pan dinner is deliciously balanced. No need for any sides!
• You’ll only need about half the recipe for my homemade zesty apple cider vinaigrette, so you’ll have plenty left over for salads later in the week! 

Ingredients & Substitutions

I promised you an easy chicken apple sausage sheet pan dinner, and this short grocery list should prove I took that promise seriously. Here’s what you’ll need:

• Apples - Use any firm, sweet-tart variety you like to eat out of hand. Fuji, Granny Smith, Honeycrisp, or Pink Lady all work great! You can also mix and match.
• Fresh Fennel - I can’t get enough fresh fennel when it’s in season. Raw or roasted, it’s delicious. Feel free to swap in celery cut into roughly 2-inch long pieces, then slice it vertically. Since celery doesn’t have the same anise-y flavor, you’re also welcome to add about ½ teaspoon of crushed fennel seeds or caraway seeds.
• Yellow Onion - I prefer the tenderness of cooked yellow onions here, but you can certainly use red or white onion instead. You could also use shallots or green onions (roast the whites/pale greens that’ve been halved vertically, then save the dark greens for garnish).
• Sweet Potatoes - I’m leaning heavy into fall flavors here, so sweet potatoes or yams seemed like the right choice. Don’t feel limited — cubed Yukon Gold potatoes or cauliflower florets would also work.
• Brussels Sprouts - After halving, place them cut side down for the best browning. Small wedges of cabbage are a great substitute.
• Chicken Sausage Links - Chicken apple sausage is perfect for our array of vegetables, but you’re welcome to use any flavor of chicken sausage you’d like. You can also use pork, beef, or vegan sausage if you prefer. Please note that this recipe is for pre-cooked chicken sausage. If yours is raw, make sure to check out the Expert Tips section below. 
• Regular or Extra Virgin Olive Oil, Kosher Salt, & Freshly Cracked Black Pepper - The pantry basics that are needed for pretty much any savory meal.

To make my creamy maple cider vinaigrette, you’ll also need:

• Apple Cider Vinegar - If possible, opt for a raw, unpasteurized brand that comes with the “mother” (the stuff floating in the bottom of the bottle). Those little yeastie beasties are great for gut health! 
• Maple Syrup - Again, since I was going for the whole autumnal vibe, maple syrup seemed like the best choice. You’re welcome to use either agave or honey instead!
• Dijon Mustard - Since Dijon is made with white wine, it has a decidedly more “grown-up” flavor profile than yellow mustard. That said, if you don’t have any on hand, whole-grain, spicy brown, yellow, honey mustard, or even dry mustard can all be used instead. Note that whole-grain mustard has a similar flavor to Dijon, but it doesn’t emulsify the vinaigrette quite as well as the smooth variety. 
• Garlic - If you’re making the dressing in a bowl with a whisk, make sure to mince, press, or grate the garlic for the best results. 

How To Make Sheet Pan Chicken Sausage Dinner

This one-pan meal comes together in no time. Here’s how:

Step 1: Prep. Line a rimmed baking sheet with parchment (for easy cleanup). Preheat oven to 450F. Cut the fruit and vegetables, then toss with olive oil, salt, and pepper. (I do this right on the parchment so I don’t have to dirty a mixing bowl.) Spread them out in a single layer on the prepared sheet pan. If necessary, use a second pan to avoid crowding. 

Step 2: Bake for 20 minutes, until veggies are beginning to brown. Place sausages on top and return to oven for 15-20 more minutes, until vegetables are beginning to char and sausage is warmed through. Remove from oven.

Step 3: Make Creamy Apple Cider Vinaigrette. While sheet pan(s) are in the oven, add all ingredients to a sturdy cup and blend with an immersion blender or use a food processor and blitz until emulsified. Season with salt and pepper as necessary.

Step 4: Toss. When cool enough to touch, slice the sausages on the bias. Drizzle a few tablespoons of dressing over vegetables while still warm and gently toss to coat. 

Step 4: Plate. Serve by scooping up a large serving of vegetables onto your plate, top with 6-8 slices of sausage, and an additional drizzle of dressing. Enjoy!

Optional Variations & Dietary Adaptations

The beauty of this naturally gluten-free sheet pan chicken sausage recipe is how flexible it is. Feel free to tweak to your liking! Here are just a few ideas to get you started:

• Vegetarian/Vegan - You can either keep this as a full veg affair and completely omit the sausages, or substitute 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.
• Low-Carb - 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 maple syrup in the dressing if you're going super hard.
• Mix & Match Veggies - Feel free to shake up your chicken sausage sheet pan dinner to use up whatever you have in the fridge. Beets, waxy potatoes, turnips, celery, and carrots would all be great for fall. You can also make it a year-round affair by using a mix of green and red bell peppers and onions, then using balsamic vinaigrette or Italian dressing instead. 
• Spicy - Add some heat to your sheet pan chicken apple sausage by shaking on some red pepper flakes with the salt and pepper. 

Expert Tips

• Adjust cooking time depending on the kind of sausage you are using. Most chicken sausages I've encountered come pre-cooked. If using chicken, beef, or pork sausage that is raw, add them during the initial 20-minute cooking time to give them adequate time to brown and cook to 165F. If you are using vegan sausage, cook per package directions; some can get very dry if overcooked. 
• You will have about half of the zesty apple cider vinaigrette dressing left over. It is also excellent on a salad of greens (arugula, spinach, frisée or whatever you like!), sliced apples, goat cheese, and candied pecans. If you don't want leftovers, just halve the recipe!
• To quickly clean your immersion blender, 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.
• No immersion blender? No problem. There are three options here, friends.
  • Option 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 shortcut! Drink that wine! Cuddle those pups!
  • Option two is to use your food processor (pictured above) or blender instead.
  • Option three is to go old school. First, include mincing a clove of garlic during your veggie prep. Next, in a wide medium mixing bowl, whisk together the ACV, agave (or other sweetener), Dijon mustard, salt and minced garlic. While whisking very enthusiastically, slowly drizzle in your olive oil. If you rush this, the dressing will not emulsify properly. Check out this helpful (and short!) video for a visual representation of how this works. PRO 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.

Serving Suggestions

This all-in-one pan sausage and veggie dinner requires zero accompaniments. That said, if you want a little extra somethin’ somethin’, try a side of my Greek yogurt mashed potatoes or garlic roasted cauliflower mash.

After the sheet comes out of the oven, slice the sausages and set them aside. Spoon some extra maple apple cider dressing over the warm veggies directly on the sheet pan and stir around with a spatula. 

Scoop the vegetables into pasta bowls. Don't be shy! They're full of good-for-you stuff. Top with sliced sausages, drizzle on a little more dressing and tuck in. Look at you, dinner hero!

(P.S. Pre-slicing the sausage is totally optional. You can also just throw the links directly on everyone's plate and let them do their own dang cuttin'. Did I mention this is a weeknight dish? 😂)

Storage and Reheating Instructions

• This recipe is great for chicken sausage meal prep. Portion out the apples, veggies, and sliced chicken sausage into individual grab-and-go containers. They’ll keep well in the fridge for up to 5 days.
• They can also be frozen for up to 2 months.
• To reheat, allow the containers to defrost overnight in the fridge, then zap in the microwave or, if you’re using oven-safe storage containers, in a 250F oven until warmed through. 

Frequently Asked Questions

More Easy Sheet Pan Dinner Recipes

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