Chicken Apple Sausage Sheet Pan

This chicken apple sausage sheet pan brings together root vegetables, broccoli, and sliced sausage under a sweet and savory glaze. It cooks entirely in the oven on a single baking sheet. The prep work mostly involves chopping the vegetables and whisking a quick sauce.

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A sheet pan dinner is a reliable option for busy evenings. You spend about 15 minutes getting everything ready before the oven does the rest of the work. The maple mustard glaze coats the ingredients and caramelizes slightly as it bakes.

Essential Ingredients

• Sweet potatoes: Peel these before dicing so they roast smoothly. You can swap them for butternut squash or standard russet potatoes.
• Chicken apple sausage: Look for fully cooked links in the meat department. Any flavor of pre-cooked chicken sausage works here.
• Bell peppers: Red, yellow, or orange peppers add a mild sweetness that pairs well with the apple in the sausage.
• Maple syrup: Use real maple syrup rather than pancake syrup for a richer flavor. Honey is a direct substitute.
• Dijon mustard: This adds a sharp tang to balance the sweet syrup. Whole grain mustard is a good alternative.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the root vegetables: Chop the sweet potatoes and carrots into small pieces. Toss them with a little oil and seasoning on a lined baking sheet. Bake them for 10 minutes to soften.

Mix the sauce: Whisk the Dijon mustard, maple syrup, olive oil, garlic powder, and smoked paprika together. This glaze brings the dish together and helps the vegetables brown.

Toss everything together: Carefully move the hot root vegetables into a large bowl with the chopped broccoli, peppers, onions, and sliced sausage. Pour the sauce over the top and stir until coated.

Finish roasting: Spread the mixture back onto the sheet pan. Bake until the broccoli edges crisp up and the sausage is hot throughout.

Serving Ideas

Serve this meal on its own or over a scoop of cooked quinoa or brown rice to soak up any extra pan juices.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze this dish for up to 2 months, though the vegetables will be softer after thawing. Reheat in a 350°F (175°C) oven until warmed through or microwave in 1-minute bursts until hot.

FAQ

Can I use raw sausage instead of fully cooked?

Yes, but you will need to slice it carefully and ensure it reaches a safe internal temperature of 165°F (74°C) before eating.

Why did my vegetables turn out mushy?

Overcrowding the pan causes vegetables to steam rather than roast. Make sure they sit in a single layer, using two pans if necessary.

Can I chop the vegetables ahead of time?

You can chop the broccoli, peppers, and onions up to two days in advance and keep them in the fridge. Wait to chop the sweet potatoes until right before cooking so they do not dry out.

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📖 Recipe Card

Chicken Apple Sausage Sheet Pan

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• Author: Emma Taylor
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Sweet potatoes, broccoli, and chicken apple sausages roast together on one pan with a maple glaze.

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Ingredients

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• 2 small sweet potatoes, peeled and diced into 1/2-inch pieces (about 400g)
• 2 carrots, peeled and sliced into 1/2-inch rounds (about 150g)
• 3 tablespoons olive oil (45ml), divided
• 1 teaspoon coarse sea salt (5g), divided
• 1 teaspoon black pepper (2g), divided
• 12 ounces fully cooked chicken apple sausages, sliced (340g)
• 2 cups broccoli florets, bite-sized (about 150g)
• 2 bell peppers, seeded and sliced (about 250g)
• 1 large red onion, sliced (about 200g)
• 3 tablespoons Dijon mustard (45g)
• 2 tablespoons maple syrup (30ml)
• 1/2 teaspoon garlic powder (1.5g)
• 1/2 teaspoon smoked paprika (1g)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. Place the diced sweet potatoes and sliced carrots on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat and spread into an even layer.
3. Bake for 10 minutes to give the root vegetables a head start.
4. While the potatoes bake, combine the sliced chicken apple sausages, broccoli, bell peppers, and red onion in a large mixing bowl.
5. In a small bowl, whisk together the Dijon mustard, maple syrup, garlic powder, smoked paprika, and the remaining 2 tablespoons of olive oil.
6. Remove the baking sheet from the oven. Carefully transfer the hot sweet potatoes and carrots into the large bowl with the other vegetables and sausage.
7. Pour the maple mustard sauce over the mixture. Add the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss well until everything is evenly coated.
8. Spread the entire mixture back onto the baking sheet in a single layer.
9. Bake for another 25 minutes until the vegetables are tender and the sausage is heated through to an internal temperature of 165°F (74°C).

Notes

• Fully cooked poultry sausages still need to reach an internal temperature of 165°F (74°C) for food safety.
• Cut the sweet potatoes and carrots into small, uniform half-inch pieces so they soften in the allotted time.
• Do not overcrowd the pan. Use two baking sheets if your pan is smaller than a standard half-sheet size to ensure the vegetables roast instead of steam.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American