This Whole30 Harvest Sheet Pan Dinner is a sweet and savory combination of chicken sausage, apples, butternut squash, Brussels sprouts, and bacon. It is tossed in a delicious marinade and baked to perfection! It is a one pan meal the whole family will love. Paleo, gluten free, dairy free.

Whole30 Harvest Sheet Pan Dinner

Happy September! It’s officially my favorite time of year. I love the change in season, cooler temps, cozy meals, pumpkins, apples, etc. It’s also my birthday month, which is another reason I love the month of September!

Back to school is also a crazy time for many of us. I realize things may look different with some kids at home for virtual learning, but that doesn’t mean we don’t need more easy one-pan meals! Sheet pan meals are my love language – I love how simple they are. This Whole30 Harvest Sheet Pan Dinner is a spin off of my Sausage, Potato, and Broccoli Sheet Pan Supper. The main similarity is the delicious marinade that everything gets tossed in before baking. That is what makes these sheet pan dinners stand out from the rest! They are so flavorful and never dry or boring. I feel like it’s easier to stick with a healthy eating plan when the food tastes good – amiright?!

What Ingredients do I need to make this Whole30 Harvest Sheet Pan Dinner?

You only need a few simple ingredients to make this meal.

  • Chicken Sausage – You can really use any sausage you want, but I prefer Aidell’s Chicken Apple Sausage. It can be found in most grocery stores with the hot dogs and other deli meats/sausages. I get a 3-pack at Costco which comes with 5 sausages in each pack. I used 5 for this recipe.
  • Butternut squash – I like to buy this pre-cut to save time. I used a 1 lb package. You can also use frozen pre-cut butternut squash.
  • Brussels sprouts – 1 lb bag and cut then in half (after cutting off the stems/bottoms).
  • Bacon – We like to get this from Butcher Box to ensure it’s sugar free and Whole30 friendly. I used a whole pack.
  • Apples – My favorite type of apple for cooking and baking is Honeycrisp. They add the perfect amount of sweetness to this dish.

For the sauce:

  • Olive oil
  • coconut aminos
  • dijon mustard – check your labels to ensure it does not have sugar or wine.
  • garlic powder
  • onion powder
  • paprika
  • salt

Since the bacon is pretty salty, I have cut the salt in half for this recipe compared to my other sheet pan recipes.

I also made an optional Garlic Aioli for dipping, and it’s pretty incredible! Ingredients:

  • Mayo (I like Sir Kensington’s Avocado oil mayo and get it at Costco)
  • Minced garlic
  • Hot Sauce (My favorite is Frank’s Red Hot)

The sauce will stay good in the fridge for up to 3 days.

What size pan should I use?

I definitely suggest using a large sheet pan for this recipe. You can also use two smaller sheet pans. I think using one larger one ensures everything cooks at the same time and evenly. You can check out the one I have HERE.

It is 15 x 21 inches.

I also like to use parchment paper instead of foil so nothing sticks!

For this recipe, we cut up the bacon and cook it before everything else, and then toss everything in the bacon fat. This is what also gives this sheet pan dinner incredible flavor!

Looking for some other Whole30 sheet pan dinners to make life easier this fall? Check these out:

Whole30 Sheet Pan Beef & Broccoli 

Sheet Pan Shrimp Stir Fry

Sheet Pan Pork Tenderloin with Squash and Grapes

Ok, let’s make it a great month! Happy cooking!

xo,

Mary

*This post contains affiliate links. This means if you use one of my links to make a purchase, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Whole30 Harvest Sheet Pan Dinner

This sweet and savory one pan dinner is packed with chicken sausage, butternut squash, brussels sprouts, bacon, and apples in a delicious marinade.
4.95 from 51 votes
Leave a Review »

Ingredients

  • 1 pack Aidell's chicken apple sausage, or sausage of choice, cut into 1-inch rounds
  • 1 pack sugar free bacon, cut into 1 inch pieces
  • 1 lb brussels sprouts, bottoms cut, halved
  • 1 lb cubed butternut squash
  • 1 honeycrisp apple, peeled and diced

Marinade

  • 1/4 cup olive oil
  • 1/4 cup coconut aminos
  • 1 tbsp dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt

Garlic Aioli (optional)

  • 1/4 cup mayo
  • 1 clove minced garlic
  • 2 tsp hot sauce, I like Frank's Red Hot

Instructions
 

  • Preheat your oven to 425. Line a large baking sheet with parchment paper. Cut your bacon into one inch pieces and spread them out evenly on the baking sheet. Bake for 8 minutes.
  • Meanwhile, chop the rest of your ingredients and add them to a large bowl. Whisk the marinade ingredients together, and pour it over everything in the bowl. Use your hands to mix and coat everything well.
  • When the bacon comes out of the oven, add the remaining ingredients to the pan. Toss everything with the bacon pieces / bacon fat. Return the pan to the oven for 20 minutes.
  • At this point, check to see if everything is browned to your liking. If you prefer things a little more crispy, toss everything again and return the pan to the oven for an additional 5 minutes. Serve with the garlic aioli and enjoy!

Notes

You can sub sweet potatoes for the squash, but you will need to cook them from the beginning with the bacon. They take about 30 minutes total to cook.