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Autumn Sheet Pan Sausage and Apples

Autumn sheet pan sausage and apples are roasted with smoky sausage, tender apples, and warm fall spices for a hands-off dinner. The apples turn sweet-tart and the sausage browns in the same 425°F roast for fast cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Sausage and apples
  • 1.5 lb smoked sausage, sliced
  • 3 apples, cored and sliced
  • 1 small red onion, sliced
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 sheet pan

Method
 

Roast the sheet pan
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the sausage, apples, and onion with the olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper.
  3. Spread everything in a single layer on the sheet pan so the pieces roast instead of steam.
  4. Roast for 25–30 minutes, stirring halfway through, until the apples are tender and the sausage is browned, with visible caramelized edges.
Serve
  1. Garnish with fresh parsley before serving for a bright green finish.
  2. Serve warm on its own or over rice.

Notes

For best browning, keep everything in a single layer and avoid crowding the pan. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan or in the microwave until hot. Freezing is not recommended because apples can turn mealy after thawing. For a lighter option, use turkey sausage instead of smoked sausage while keeping the same maple-spice coating.