Whole30 Harvest Sheet Pan Dinner
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 – 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 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
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
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!
216 Comments on “Whole30 Harvest Sheet Pan Dinner”
Can you make this ahead of time?
Yummy! Used sweet potatoes instead of squash because that’s what we had and still delicious!
This recipe is in regular rotation in my house. I often swap veggies and protein based on what I have. I skip the garlic aioli and add a drizzle of ranch. The marinade is a must!
One of my favorite recipes of Mary’s! The flavor is amazing! Leftovers were great with eggs the next day for breakfast ☺️
Thanks Katie!!
We make this one at least a few times a month! So good and everyone in the family loves it!
What could be subbed for coconut aminos!?
Love this recipe! Great for nights on the go!
I am so happy I tried this recipe! It’s my new favorite Fall dinner! All of the flavors play so well together and the aioli compliments it perfectly! Even my husband who doesn’t like most of the ingredients loved it. This will definitely be a new week night favorite.
So obsessed with this recipe! I’ve made it a few times now for family dinner and it never disappoints. The perfect meal for a big family. Thank you!
One of my all-time favorites!
Delicious recipe.
I continue to make this wonderful dish for my family. It is so easy and so delicious. Sometimes I do swaps on the veggies and it is still just as yummy.
Thanks for sharing the recipe!
Seriously one of the best quick weeknight meals that the entire family loves.
So easy and so good!
I’ve been making sheet pan dinners for a while now, but this marinade brought my boring sheet pans to a whole new level! It was so delicious and very easy to whip up. I look forward to making this again soon!
Thanks, Sarah! So glad you enjoyed it!
This is my fav sheet pan recipe! I Love the other one but there is something special about the fall veggies that make it a little more delicious!
I feel like I always leave the same type of review for each of your recipes, but seriously it always applies. ANOTHER awesome, easy, delicious recipe that makes my family happy. You make me feel like a rockstar in the kitchen!
This was absolutely outstanding start to finish!!! Love the different flavors and textures… sweet and salty and totally delicious!
Thanks Leslie!!
I make this dish on repeat because it reheats so well for work. Plus you can use so many other veggies.
So glad you love it!
Absolutely LOVE this sheet pan dinner. The flavors of the marinade are perfect with the ingredients. I make this at least twice a month but I think it will be even more in the Fall/Winter months. Thanks so much for a great meal!
Thank you Melisa! 🙂