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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.
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 – I like to use sugar free when possible.
- 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. Here is a great large sheet pan to use!
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 Pork Tenderloin with Squash and Grapes
Ok, let’s make it a great month! Happy cooking!
xo,
Mary
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Whole30 Harvest Sheet Pan Dinner
Video
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
- ¼ cup olive oil
- ¼ cup coconut aminos
- 1 tbsp dijon mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
Garlic Aioli (optional)
- ¼ 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
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
My favorite new lunch! Lasts a few days, is filling and delicious. I skip the bacon as a personal preference and it still has amazing flavor! So versatile as well if you have different vegetables on hand. Love it!
My husband and I do not like brussels sprouts, but I keep trying recipes with them anyway. So far the only one we’ve liked is MWL “soy” glazed brussels! My husband took individual bites of each element of this sheet pan and said “mmm so good” and got more emphatic with each bite! We both ate our entire plates (including the Brussels sprouts), and he even got seconds! Totally making this again, and probably soon.
WOW this recipe is outstanding! Besides being so easy for a weeknight dinner, it is the perfect mixture of savory and sweet. Such a comforting fall meal. Already can’t wait to make it again!
Thanks, Amanda! Glad you enjoyed it!
LOVE THIS RECIPE! Mary’s sheet pan recipes never fail. They are fun, easy, delicious, and healthy! My family loves this one especially since it is so savory! I will pretty much make this meal at least once a week!
THANK YOU!!
My husband and I have been married for almost 10 years. He said “this is one of the Top 3 meals you’ve ever made me! It is fall heaven!” Thanks, Mary!!! You crushed it again. Cannot wait for your cookbook release!
Thank you, Katie!
So yummy and so easy! Definitely recommend making the garlic aioli for dipping – that little bit of creamy spice rounds out the lovely sweet and salty flavor of this dish.
Thanks Robin!!
YUM! Made this last night and it was so quick and easy. Loved the cooked apples! Fantastic fall recipe! Thanks 🙂
Wow! Let’s be honest, Mary can do no wrong but I didn’t think anything could stand up against the OG sheet pan dinner and this one is my new favorite! That savory bacon and hint of sweet apple makes the flavors unreal. Don’t skip on the garlic aioli either. Thanks for giving us these amazing, healthy and family friendly dinners!
YAY! Thanks Kate!!
Made this tonight and it was so delicious. The flavors go so well together. The marinade and garlic aoli are amazing! This recipe will definitely be on repeat in our house.
Give me all the fall feels!!! ❤ This is a wonderful, easy meal prep that is full of so much flavor! The apples bring everything together with the perfect touch of sweetness. This will no doubt be in rotation all season long! Thanks, Mary! You did it yet again, no surprise there! 😊