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This amazing Harvest Sheet Pan Dinner checks all the boxes of a fabulous tasting meal that is both healthy, satisfying and full of flavor!

True story. Last week, when I was making it for the first time (have made it twice, since then!) my twin boys (age 17) looked at it with skeptical eyes. There’s just something about your mom chopping up Brussel sprouts while uttering the words “I have a new recipe for you to try!” that can conjure up doubt in a teenage mind. You can feel their pain, can’t you?

I don’t know if it had to do with the bacon and smoked sausage that are part of this tasty recipe, or the yummy marinade that coats the veggies, but it was a win.

They both ended up loving it and my boy Nate even commented “the Brussel sprouts are the best part”. 🙂

Those are words a mother can easily love.

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You start with these beautiful treasures. Butternut squash, Brussel sprouts, onion, and apples.

Then you grab a Beef Smoked Sausage Link. You can actually use any kind of sausage that comes precooked like this.

You chop the sausage and a bit of precooked bacon…

…and add them to your fresh ingredients.

A yummy marinade featuring simple pantry ingredients is added to the whole bowl, and tossed to combine.

The whole bowl is spread over two large sheet pans to roast in the oven.

Look at all that beautiful flavor.

So good!

There is also a yummy BBQ-Ranch dipping sauce the gives it an extra kick of flavor.

Hope some of you get a chance to try it!

Looking for more great SHEET PAN RECIPES? Give a few of these a try! 

Harvest Sheet Pan Dinner of Wonder

Serves: 5-6 servings Prep Time: Cooking Time:
Nutrition facts: Na calories NA fat
Rating: 5.0/5
( 1 voted )


  • 1 pound Brussel sprouts, stems cut off and halved
  • 1 small butternut squash, seeds removed and cut into chunks (no need to peel it)
  • 2 medium gala apples, cored and cut into slices
  • 1/2 red onion, chopped
  • 1/2 white onion, chopped
  • 10 slices precooked bacon, chopped
  • 1 (12 oz) beef smoked sausage
  • 1/4 C olive oil
  • 1/4 C soy sauce
  • 1 Tb Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 C ranch dressing
  • 1/2 C BBQ sauce (I used


  1. Preheat your oven to 450 degrees.
  2. Chop all your veggies and the apple into similar sized pieces and place in a large mixing bowl.
  3. Chop the beef sausage and bacon and place it in the bowl.
  4. In a small glass measuring cup, stir together all the marinade ingredients and pour them over the veggies and meat. Stir well to combine.
  5. Line 2 large baking sheets with foil and pour the veggie meat mixture out evenly over the pan.
  6. Roast in the oven for 20-25 minutes, or until the veggies are crisp tender and a dark golden brown.
  7. Stir together the dipping sauce ingredients and serve in small bowls with the meal.


Recipe adapted from Mary’s Whole Life 

About Jamie

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    1. Thanks for your question, Jamie. It’s a rice blend I picked up at my local Macey’s grocery store in the bulk foods sections. I added bullion and a few seasonings to it. I’m planning to post the full recipe for it soon.

  1. Thanks for the recipe. I used to look at your emails a lot in the past, but schedules got crazy and I’m trying hard to plan a couple of meals a week. This was yummy. I served it to my family and introduced them to brussel sprouts and butternut squash. It was a success. But they did say they would like potatoes added too. Could that be done if I started cooking the potatoes by themselves and then added the rest? Thanks!

    1. Hi Bethany,
      Thanks for your question. So funny that you mention potatoes, one of my sons asked the same thing. 😉 I think it would work, if the potatoes were cut into small pieces and steamed in the microwave for about 5 minutes before adding them to the the other raw veggies with the marinade. Potatoes cook a lot more slowly than the other ingredients in this dish. Let me know if you try it and how it goes.
      All the best,