Autumn Harvest Chicken Sausage & Veggies Recipe

There’s something truly comforting about fall—the crisp air, golden leaves crunching underfoot, and the abundance of colorful vegetables fresh from the harvest. It’s the season when kitchens come alive with the scent of roasted root vegetables, warm spices, and wholesome meals meant to gather family and friends around the table. Autumn Harvest Chicken Sausage & Veggies is one of those recipes that perfectly captures the cozy, vibrant spirit of the season.

Inspired by simple sheet pan dinners and the flavors of seasonal produce, this dish combines juicy chicken sausage with roasted squash, carrots, Brussels sprouts, and potatoes for a hearty yet healthy one-pan meal. Whether you’re looking for an easy weeknight dinner, a festive side dish for a family gathering, or a comforting recipe to meal prep ahead of busy days, this recipe brings together convenience, nutrition, and delicious flavor in every bite.

---

Why You’ll Love This Autumn Harvest Recipe

Cooking during fall is all about using what’s in season—vegetables that are naturally sweet, earthy, and comforting. Here’s why this recipe deserves a spot on your table:

• One-Pan Simplicity – Everything roasts together on a single sheet pan, which means easy cooking and even easier cleanup.

• Nutritious & Wholesome – Packed with fiber-rich vegetables, lean protein, and heart-healthy olive oil, this meal fuels you without weighing you down.

• Customizable – Use whatever vegetables you have on hand or prefer. Swap in sweet potatoes for squash, or add apples for a touch of sweetness.

• Perfect for Any Occasion – From weeknight dinners to casual get-togethers, this dish fits seamlessly into both everyday meals and seasonal celebrations.

---

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. With a handful of fall staples and good-quality chicken sausage, you’ll have everything you need for a nourishing, flavorful dinner.

• Chicken sausage – Choose your favorite fully cooked variety (garlic herb, apple, or Italian chicken sausage work beautifully).

• Butternut squash – Peeled, seeded, and cubed into bite-sized pieces for a naturally sweet, caramelized flavor.

• Brussels sprouts – Trimmed and halved for tender centers and crispy edges.

• Carrots – Peeled and sliced into thick coins for sweetness and color.

• Baby potatoes – Red or yellow potatoes, quartered for heartiness.

• Red onion – Adds depth of flavor and caramelized richness.

• Olive oil – For roasting and crisping the veggies.

• Seasonings – A mix of garlic powder, onion powder, smoked paprika, salt, and black pepper brings everything together.

• Fresh herbs – Thyme, rosemary, or sage pair perfectly with fall vegetables.

---

Step-by-Step Directions

1. Prepare the Vegetables

The foundation of this dish lies in the vibrant fall vegetables that give it both color and flavor. Begin by washing your produce thoroughly to remove any dirt or residue, especially since root vegetables like potatoes and carrots tend to hold onto soil. Once cleaned, peel the butternut squash and carefully cut it into small cubes. Bite-sized pieces not only make the squash easier to roast but also ensure every forkful of the final dish is perfectly portioned.

Move on to the carrots—peel them and slice them into thick, coin-shaped pieces. The rounded edges will caramelize beautifully in the oven, bringing out their natural sweetness. Next, trim the ends of the Brussels sprouts and slice them in half. Halving helps them cook evenly and gives them those deliciously crispy edges that make roasted Brussels sprouts so irresistible. Finally, quarter the baby potatoes so they match the size of the other vegetables.

Don’t forget the red onion. Slice it into wedges rather than rings, as wedges hold up better during roasting. The onions will soften and release a mild sweetness that complements the heartiness of the sausage and other vegetables. Taking the time to cut everything uniformly is essential—when pieces are similar in size, they cook at the same rate and you avoid ending up with some vegetables burnt while others are undercooked.

2. Slice the Chicken Sausage

Once your vegetables are ready, turn your attention to the chicken sausage. Since most chicken sausages are fully cooked, you don’t need to worry about them being raw—you’re simply heating them through and enhancing their flavor with the roasting process. Slice each sausage into rounds about 1 to 1 ½ inches thick. This thickness is ideal because it prevents the sausage from drying out in the oven while still allowing it to crisp slightly on the edges.

When roasted alongside the vegetables, the sausage slices absorb some of the caramelized juices from the squash and onions, making them even more flavorful. The contrast of tender sausage and hearty vegetables creates the balanced bite that makes this dish so satisfying.

3. Season the Mix

Seasoning is where the magic really begins. Place all of your chopped vegetables and sliced sausage into a large mixing bowl. Drizzle generously with olive oil—enough to lightly coat each piece but not so much that the ingredients are greasy. Olive oil helps with roasting, encouraging crispness while adding a subtle fruity flavor.

Now it’s time for the spice blend. Sprinkle in garlic powder, onion powder, smoked paprika, salt, and freshly cracked black pepper. This combination provides savory depth, smoky warmth, and just enough kick to keep the flavors lively. For a seasonal touch, add fresh thyme or rosemary sprigs. Their earthy, woodsy fragrance enhances the natural flavors of fall produce and fills your kitchen with an inviting aroma as everything roasts. Toss the mixture thoroughly until each piece is evenly coated with oil and spices. A well-mixed pan ensures every bite is bursting with flavor.

4. Arrange on a Sheet Pan

With your ingredients seasoned, the next step is arranging them for roasting. Line a large, rimmed baking sheet with parchment paper to prevent sticking and to make cleanup much easier. Spread the mixture across the sheet pan in a single, even layer. Be careful not to overcrowd—when ingredients are piled on top of each other, they steam instead of roast, and you lose that caramelized texture.

If you have too much for one pan, divide the mixture between two baking sheets. This extra step makes a huge difference in ensuring everything roasts beautifully. Space and air circulation are key to achieving golden-brown vegetables and sausage with slightly crisped edges.

5. Roast to Perfection

Preheat your oven to 400°F (200°C), the ideal roasting temperature for vegetables. Slide the sheet pan onto the center rack and let the oven work its magic. Roast for 30 to 40 minutes, depending on the size of your vegetable pieces. About halfway through, use a spatula to toss the mixture. Flipping the vegetables and sausage ensures even cooking and prevents one side from burning while the other side remains pale.

You’ll know it’s done when the butternut squash and carrots are tender enough to pierce with a fork, the potatoes are golden and slightly crisp, the Brussels sprouts have those delicious caramelized edges, and the sausage slices are lightly browned. The aroma alone will let you know you’re close—savory, slightly sweet, and mouthwateringly fragrant.

6. Serve & Enjoy

Once roasted to perfection, remove the pan from the oven and allow it to cool for just a minute or two. Transfer the sausage and vegetables to a large serving platter, making sure to scoop up any crispy bits that cling to the parchment—those caramelized edges are flavor gold.

For presentation and an extra layer of freshness, garnish with chopped parsley, thyme leaves, or even a sprinkle of freshly grated Parmesan cheese if you want a touch of richness. Serve the dish warm as a complete one-pan dinner, or round it out with sides like a crisp salad or slices of crusty bread to soak up the juices.

What you’ll have is a cozy, wholesome meal that perfectly embodies the flavors of autumn. Each bite is a balance of savory sausage, sweet roasted vegetables, and fragrant herbs—a dish that feels both rustic and satisfying, perfect for sharing with family and friends.

---

Tips for the Best Results

• Cut evenly – Uniform vegetable pieces roast evenly and finish at the same time.

• High heat is key – Roasting at 400°F ensures crispy edges and caramelized flavor.

• Don’t overcrowd the pan – Spread everything out for better browning.

• Add sweetness – Toss in apple slices or dried cranberries during the last 10 minutes for a seasonal twist.

• Make it cheesy – Sprinkle freshly grated Parmesan or crumbled feta over the top just before serving.

---

Variations to Try

This recipe is endlessly adaptable. Here are some delicious variations you might enjoy:

• Sweet Potato Swap – Replace butternut squash with sweet potatoes for a softer, sweeter flavor.

• Apple & Sausage Combo – Add sliced apples to the pan for a sweet-savory balance.

• Different Proteins – Use turkey sausage, chicken thighs, or even plant-based sausage for a vegetarian option.

• Spicy Kick – Add crushed red pepper flakes or use spicy chicken sausage for extra heat.

• Mediterranean Twist – Swap rosemary for oregano and finish with crumbled feta and a squeeze of lemon.

---

What to Serve with Autumn Harvest Chicken Sausage & Veggies

While this dish is filling on its own, it pairs beautifully with other sides:

• A crisp green salad with balsamic vinaigrette

• Warm, crusty bread or homemade cornbread

• Creamy mashed potatoes for extra comfort

• Roasted garlic quinoa or wild rice

• A light soup starter, such as butternut squash soup

---

Storage and Reheating

This recipe makes excellent leftovers and is perfect for meal prep.

• Refrigerate – Store in an airtight container for up to 4 days.

• Freeze – Place cooled portions in freezer-safe containers for up to 2 months.

• Reheat – Warm in the oven at 350°F for 10–15 minutes, or in the microwave for 2–3 minutes until heated through.

---

Nutritional Benefits

This dish isn’t just delicious—it’s also incredibly nourishing.

• Chicken sausage provides lean protein for energy and satiety.

• Butternut squash and carrots are rich in vitamin A and antioxidants that support immunity.

• Brussels sprouts bring vitamin C, fiber, and cancer-fighting compounds.

• Potatoes provide potassium and complex carbohydrates for sustained energy.

• Olive oil and herbs add heart-healthy fats and anti-inflammatory benefits.

Together, these ingredients create a balanced, nutrient-dense meal that fits into a variety of lifestyles.

---

Make It a Family Tradition

One of the best things about this recipe is how family-friendly it is. Kids enjoy the sweetness of roasted carrots and squash, while adults appreciate the savory depth of sausage and herbs. It’s the kind of meal that invites everyone to gather around the table and share stories after a busy day. As the leaves change each year, making this recipe can become a seasonal tradition—a comforting reminder of autumn’s warmth.

---

Frequently Asked Questions

Can I make this ahead of time?
Yes! Chop the vegetables and sausage up to a day ahead, then store in the fridge. When ready to cook, simply toss with olive oil and seasonings before roasting.

What type of chicken sausage works best?
Any fully cooked chicken sausage works well. Garlic herb, apple, or Italian varieties are especially delicious in this recipe.

Can I use frozen vegetables?
Fresh is best for texture, but you can use frozen vegetables in a pinch. Just note they may release extra moisture, so spread them out well on the sheet pan.

How do I make this vegetarian?
Simply swap the chicken sausage for a plant-based sausage or chickpeas for a protein-rich vegetarian option.

Print