COMING SOON!
About the Recipe
When your week feels like it's running on fast-forward—juggling craft shows, wedding planning, cookbook launches, or just life in general—you need recipes that don't add to the chaos. This Busy Week Autumn Sheet Pan Dinner is my go-to lifesaver, the recipe I keep in my back pocket for exactly these moments.
Everything cooks together on one pan, which means minimal prep and even better, minimal cleanup. Just toss your ingredients on the sheet, pop it in the oven, and let the magic happen while you tackle everything else on your endless to-do list.
Sweet apple chicken sausage mingles with caramelized butternut squash, crispy-edged Brussels sprouts, tender carrots, earthy mushrooms, and sweet red onion. The vegetables roast until they're perfectly tender with those delicious golden-brown edges, while the sausage gets slightly crispy and releases its sweet-savory juices into everything around it.
But here's the secret that transforms this from simple to spectacular: the maple honey mustard drizzle. Friends, this is non-negotiable. DO NOT skip it! This sweet, tangy, slightly spicy sauce with a hint of horseradish (if you use the right Dijon) pulls all those autumn flavors together and takes the dish from "easy weeknight dinner" to "wait, why does this taste so good?!"
I love serving this over a bed of fluffy orzo or rice to soak up all those incredible juices and that maple mustard goodness, topped with a generous sprinkle of Parmesan cheese. It's the kind of meal that feels special enough for guests but easy enough for a Tuesday night when you're running on fumes.
Pro tips: I'm all about shortcuts when life gets busy, so feel free to grab pre-cubed butternut squash from Trader Joe's. Also, their Sweet Apple Chicken Sausage and Dijon mustard (with that hint of horseradish!) are my secret weapons for maximum flavor with minimal effort.
Perfect for those weeks when you're stretched thin but still want something delicious and satisfying on the table. Trust me—this one's a keeper.
Ingredients
Sheet Pan
One package of chicken sausage, sliced (I prefer Trader Joe's Sweet Apple)
Butternut squash or sweet potatoes (about 2 cups), cut into cubes (you can get them pre-cubed at Trader Joe's!)
Brussels sprouts (1 lb, halved)
Carrots or carrot sticks (about 1 to 1 1/2 cups), sliced in half or rounds
Mushrooms, cut in half (feel free to leave them out if you’re not a fan)
Red onion, cut into large pieces
Olive oil, 2-3 tablespoons
Garlic powder
Paprika
Salt & pepper
Drizzle
2 tablespoons olive oil
2 tablespoons Dijon mustard (I strongly suggest Trader Joe's, which includes a hint of horseradish!)
2 tablespoons of authentic maple syrup (not the pancake syrup)
1 clove garlic, minced
1/4 tsp red chili flakes
1/4 tsp salt
1/4 tsp pepper
2-3 tablespoons water, depending on the consistency you want)
For serving
Orzo or rice - 2-3 cups
Parmesan cheese
Instructions
Step 1
Set the oven to 425 degrees for preheating. On a large sheet pan lined with foil for easy clean-up, combine the sausage and vegetables. Drizzle with olive oil and generously season with garlic powder, paprika, salt, and pepper. Mix well to ensure everything is evenly coated.
Step 2
Distribute everything evenly on the sheet. Bake for 30 minutes until the squash or sweet potatoes are tender. Meanwhile, prepare the drizzle.
Step 3
Prepare the drizzle by placing all the ingredients in a small jar with a lid. Shake the jar vigorously for a few minutes to emulsify the dressing. If you're serving with orzo or rice, cook it now.
Step 4
To serve, place the orzo or rice on a plate, then add the ingredients from the sheet pan on top. Drizzle with the sauce and sprinkle with fresh parmesan.
Notes
Switch it up - You can substitute the sausage with whatever you have available, such as turkey kielbasa or a similar option. Feel free to vary the vegetables too. Broccoli, cauliflower, and green peppers all work wonderfully!
Serving - You don't have to serve this over anything! But you can also try quinoa, brown rice or gnocchi!
