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Fall Sheet Pan Dinner



Serves 4

  • 12 oz package of sweet Italian chicken sausage (or any kind you like), sliced into ½ inch rounds
  • 1 kabocha squash, seeded and diced (no need to peel!), you can use butternut squash as well
  • 23 cups halved brussels sprouts
  • 1 large honeycrisp apple, diced
  • 2 shallots, sliced


  • 2 tablespoons olive oil
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon maple syrup
  • 1 handful fresh parsley, chopped


  1. Preheat the oven to 450 degrees. (If your oven runs really hot maybe try 425). Whisk together the ingredients for the dressing and set aside. Add the remaining ingredients to a parchment paper lined sheet pan and toss with the dressing until well coated. 
  2. Spread out into a single layer and cook for 30-35 minutes or until veggies are browned. 


  • Try microwaving the squash whole for 3 minutes to make it easier to cut