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!
190 Comments on “Whole30 Harvest Sheet Pan Dinner”
Such an excellent meal any time of year. What a winner!!! We all devoured it!
This is so yummy and the sauce helps elevate this from a boring sheet pan meal. I usually don’t bother with the aioli but it’s probably good. I add a chopped up sweet potato as well since my family prefers compared to butternut squash.
I have loved EVERYTHING on your site that we’ve tried. I was dx with celiac last year at age 44 and your recipes have been lifesavers. My entire family, including 3 teenagers, love them! Thank you for your wonderful work!! ❤️
So easy and delicious! Will definitely be making this meal often 🙂
I have never tried a recipe from Mary that I haven’t liked! She is always 11/10 but this one is just beyond good. So simple and yet SO delicious. Definitely a weekly meal.
This sheet pan is amazing and is a staple in the dinner rotation. Always delicious!!
I make this recipe at least once a week! I never tire of it and the leftovers make amazing lunches. Can’t recommend it enough!
This was spectacular and very easy to make. I have been dying to make it and can’t believe I waited.
This was spectacular and very easy to make. I have been dying to make it and can’t believe I waited. I did put it in for an extra 5 to make it crispy.
All of Mary’s sheet pan suppers are go-tos in my house but this one is a special favorite. Comes together so quickly, hearty and satisfying.
This recipe is amazing and the leftovers make life so much easier!
Great recipe, we have made it twice now, very tasty!
Really tasty and easy! There’s so little apple compared to the other ingredients, so I would use two apples instead of one. Also, not sure if the olive oil is necessary, as there’s a lot of bacon grease.
I agree, 100%.
Except I don’t ditch the oil. I halve the bacon and halve the oil, because I feel it’s also a little meat heavy with the bacon and sausage.
Overall amazing recipe.
My husband and I raved about this meal as we ate it and even (really) looked forward to the leftovers. There was not really a “star” ingredient to the recipe, and I think that’s what I loved the most: Every ingredient added a different flavor profile and texture. I wanted every ingredient scooped up in every bite! Yum. Can’t wait to make it again.
This has become a new staple in our house! Even my picky 3 year old loves it. Very simple and delicious!
Thank you so much, Kristen!
Thank you so much for sharing this was AMAZING!!! WHAT is the serving size on this meal?
thank you! It is 1/6 of the total recipe!
Delicious flavor combination!
This is fantastic! Made this for my family and gave some to my parents… thought the aioli might be a bit too spicy for them. Added 1-2 tsp of honey and it was delicious. A bit of heat on the end note but tamed it nicely for them. I thought I would share in case anyone else has family who prefer milder things.
This might be first, maybe second, time I’ve EVER reviewed a recipe. This is delicious. Thanks for sharing. Definitely a keeper and will probably be making it again this week.
Do you pre cook the sausages? I cant imagine raw sausages cutting up so easily.
The sausage I use for this recipe is precooked.