Everything about this meal screams fall! Chicken Apple Sausage, Sweet Potatoes, Apples and Cabbage roasted in a Honey Mustard Sauce. Its Savory and Sweet and so easy to put together!
About this Fall Sheet Pan Dinner
Chicken Apple Sausage Aidells Chicken & Apple Smoked Chicken Sausage is my absolute favorite. Slice the Sausages about 1/2 inch thick at an angle. You dont want the sausages cut too thin because they would cook too quickly. They are already fully cooked so you don’t have to worry about cooking them through but they will get a nice char on them.
Sweet Potatoes Sweet Potatoes are what make this dish a great one pan meal because its a complex carb. Plus, they are loaded with fiber, antioxidants, vitamins and are antiinflamatory. Make sure to cut the sweet potatoes small, so they cook quicker. If you have large dices sweet potatoes, they would take a long time to cook and everything else would get too charred.
Apples or Pears Both fruits are delicious in this sweet pan meal. I use whichever we have on hand. Apple holds in shape very well and gives a nice texture, while pears soften quicker and give this dish a saucier texture. In addition, Honey Crisp Apples are my favorite to bake with.
Cabbage Red Cabbage is loaded with fiber, antioxidants and Vitamins A & C. Also, it is low in calories, so it adds substance to this dish without adding lots calories. After all thats mentioned, that purple color pops on the sheet pan, which makes it quite pretty.
What is in the Sauce?
Honey What is not to love about honey. Honey brings a nice flavor and mouthfeel to this dinner along with lots of health benefits. As the dish roast, the honey give everything a glossy look. If you don’t have honey, you can substitute pure maple syrup. HEB has great local honey at a good price. Nature Nates is great too!
Whole Grain Mustard gives the sauce an earthy and slighty bitter flavor to balance out the sweetness of the dish. HEB has my favorite Whole Grain Mustard. If you don’t have whole grain mustard, substitute with dijon.
Olive Oil Roasting with Olive Oil gives the food the crispiness you crave and a nice flavor.
Balsamic Vinegar Just a splash of balsamic highlights all of the flavors in the whole dish. When it comes to balsamic, I like to use higher quality vinegar. It makes a huge difference and a little bit goes a long way.
Garlic and Onion Aromatics create a savory punch to this meal. Frozen minced garlic is the best shortcut for any dinner.
What to Serve with this Fall Sheet Pan Dinner
One Pan Meal The benefits to most sheet pan dinners is that they are usually a one pan meal. Nevertheless, you can pair this with rice or your favorite grain to bulk it up.
Drink Pinot Noir, Pinot Grigio or Bubbles would all pair well with this dish. Oktoberfest Beer or a Hard Cider would be a fun fall pairing as well.
If you like sheet pan meals, try our Herb Dijon Chicken & Veggie Sheet Pan Meal or Roasted Salmon Piccata. The Perfect Pear & Clove Cake or Pumpkin Bread with Apple Cider Glaze would be excellent desserts to continue the fall vibes.
Recipe
Fall Chicken Sausage Sheet Pan Dinner
Everything about this Chicken Sausage Sheet Pan Dinner Screams Fall. It is sweet & savory and so easy to put together.
Ingredients
- 12 oz. Package of Aidells Chicken & Apple Smoked Sausages, slice 1/2 inch thick
- 2 Sweet Potatoes, peeled and small diced, 1/2 inch cubes
- 2 Apples or Pears, peeled and medium diced
- 1/2 Onion, medium diced
- 2 Cups Red Cabbage, roughly chopped
- 3 Tbsp. Honey
- 3 Tbsp. Whole Grain Mustard
- 3 Tbsp. Olive Oil
- 1 tsp. Balsamic Vinegar
- 1 tsp. Garlic Powder or 2 cloves of Minced Garlic
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 2 Tbsp. Chopped Fresh Parsley, for optional garnish
Directions
- Step 1 Preheat oven to 400F. Line a large rimmed sheet pan with foil, if using.
- Step 2 Combine the Honey, Whole Grain Mustard, Olive Oil, Balsamic, Garlic, Salt and pepper in a small bowl and stir to combine.
- Step 3 Place remaining ingredients on the sheet pan and toss with the sauce until evenly coated. Roast for 35-45 minutes, carefully stirring about halfway through. Roast until sweet potatoes are tender and the chicken sausage is golden brown. Top with fresh parsley, optional.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
