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14 Fall Sheet Pan Dinners

Fourteen easy fall sheet pan dinners with sausage, chicken, pork, salmon, squash, apples and sweet potatoes, all roasted together on one pan for simple cleanup.

By Mary Caldwell | Published September 26, 2026
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Close up of sheet pan sausage with butternut squash and apples

Fall weeknights in my house are a blur of practices, homework and laundry, so dinner has to be simple. That is why I lean on sheet pan dinners from September through November. These fourteen recipes pair cozy fall produce like butternut squash, apples, Brussels sprouts and sweet potatoes with sausage, chicken, pork, salmon and steak, all roasted together on one pan. My favorite planning tip is to chop the vegetables for two or three of these on Sunday and store them in zip top bags, so dinner is just toss, roast and eat.

1) Sheet Pan Sausage with Butternut Squash and Apples

Close up of sheet pan sausage with butternut squash and apples

1) Sheet Pan Sausage with Butternut Squash and Apples

Prep15 minsTotal50 minsServes4
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This sheet pan dinner combines smoky sausage, caramelized butternut squash and tender apples with fresh sage and a touch of maple. Giving the squash a head start ensures it gets soft and browned while the apples keep a little bite. The sweet, savory and herby flavors taste just like fall in one easy pan.

Ingredients

  • 1 1/2 pounds smoked sausage or fully cooked chicken sausage, sliced into 1 inch coins
  • 4 cups peeled butternut squash, cut into 3/4 inch cubes
  • 2 crisp apples, cored and cut into 1 inch chunks
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet, about 13×18 inches, with parchment or foil.
  2. Place the squash and onion on the pan. Drizzle with 2 tablespoons of the oil and sprinkle with the salt, pepper and cinnamon. Toss well and spread in a single layer.
  3. Roast for 15 minutes, until the squash is starting to soften and brown on the bottom.
  4. Meanwhile, toss the apples and sausage in a bowl with the remaining tablespoon of oil, the maple syrup, sage and thyme.
  5. Pull the pan from the oven, stir the squash, then scatter the sausage and apples over the pan, spreading everything out so nothing is piled up.
  6. Roast for 18 to 20 minutes more, stirring once, until the squash is fork tender and caramelized at the edges, the apples are soft but still hold their shape, and the sausage is browned and sizzling.
  7. Taste and add a pinch more salt if needed. Serve right off the pan, with a scoop of rice or a green salad on the side.

This is the recipe that made me fall in love with sheet pan dinners. It takes fifteen minutes of hands on time, and my kids actually eat the squash because it tastes almost candied.

Save time by buying precut butternut squash in the produce section. Just check the size of the cubes and cut any large pieces down so they all roast evenly.

2) Maple Dijon Chicken Thighs and Sweet Potatoes

Close up of maple dijon chicken thighs and sweet potatoes

2) Maple Dijon Chicken Thighs and Sweet Potatoes

Prep15 minsTotal50 minsServes4
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Juicy chicken thighs get a sticky, tangy maple Dijon glaze and roast alongside caramelized sweet potatoes and crispy Brussels sprouts. Bone in, skin on thighs stay moist in the hot oven and turn wonderfully crisp. Brushing the glaze on partway through keeps the maple from burning while still building a glossy coating.

Ingredients

  • 6 bone in, skin on chicken thighs, about 2 1/2 pounds
  • 2 medium sweet potatoes, cut into 1 inch cubes
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 2 cups Brussels sprouts, halved

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Toss the sweet potatoes, Brussels sprouts and onion with 2 tablespoons of the oil and 3/4 teaspoon of the salt on the pan. Push them toward the edges, leaving room in the middle for the chicken.
  3. Pat the chicken thighs dry with paper towels. Rub with the remaining tablespoon of oil and season with the remaining salt and the pepper. Arrange skin side up in the center of the pan.
  4. In a small bowl, whisk the Dijon, maple syrup, garlic and rosemary.
  5. Roast for 20 minutes. Brush half the maple Dijon glaze over the chicken skin and stir the vegetables.
  6. Roast for 15 to 20 minutes more, brushing on the rest of the glaze halfway through, until the chicken skin is deep golden and the thickest thigh reads 165F. The sweet potatoes should be tender and browned.
  7. Let the chicken rest for 5 minutes before serving with the vegetables and any pan juices spooned over the top.

Chicken thighs are my favorite cut for busy nights because they are budget friendly and almost impossible to overcook. This glaze is so good my son licks the spoon.

Boneless thighs work too, but they cook faster. Add them after the vegetables have roasted for 10 minutes and pull them at 165F, usually 18 to 22 minutes later.

3) Sheet Pan Pork Tenderloin with Apples and Onions

Close up of sheet pan pork tenderloin with apples and onions

3) Sheet Pan Pork Tenderloin with Apples and Onions

Prep15 minsTotal45 minsServes4
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Pork tenderloin roasts quickly into a juicy, tender centerpiece with a sweet and savory brown sugar and herb crust. Apples and onions roast right alongside, softening into a jammy side that pairs naturally with pork. Pulling the pork at 145F and resting it keeps the meat rosy, moist and perfectly safe.

Ingredients

  • 2 pork tenderloins, about 1 pound each
  • 3 crisp apples, cored and cut into wedges
  • 1 large red onion, cut into wedges
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons brown sugar
  • 1 tablespoon whole grain mustard

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with parchment.
  2. Toss the potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt on the pan and roast for 10 minutes to give them a head start.
  3. Meanwhile, pat the tenderloins dry and trim off any silver skin. Stir together 1 teaspoon of the salt, the pepper, garlic powder, thyme and brown sugar. Rub the tenderloins with 1 tablespoon of the oil, then with the mustard and the spice mixture.
  4. Toss the apples and onion with the remaining oil and salt.
  5. Take the pan out, push the potatoes aside and add the apples and onions. Lay the tenderloins in the center.
  6. Roast for 18 to 25 minutes, until the pork reaches 145F in the thickest part and the apples and potatoes are tender and golden.
  7. Transfer the pork to a cutting board and rest for at least 3 minutes, then slice into 1/2 inch medallions. Serve with the apples, onions and potatoes and spoon the pan juices over everything.

Pork and apples are a classic fall combination for a reason, and this dinner feels fancy enough for Sunday supper. It is also lean and inexpensive.

Pork tenderloin often comes two to a package, which is perfect here. Use an instant read thermometer, since tenderloin goes from juicy to dry quickly once it passes 150F.

4) Sheet Pan Kielbasa with Potatoes and Green Beans

Close up of sheet pan kielbasa with potatoes and green beans

4) Sheet Pan Kielbasa with Potatoes and Green Beans

Prep15 minsTotal50 minsServes4
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This easy dinner pairs smoky kielbasa with crispy roasted potatoes and blistered green beans tossed in a garlicky paprika seasoning. Roasting the potatoes first gives them time to crisp up before the faster cooking sausage and beans join the pan. A sprinkle of Parmesan at the end adds a salty, savory finish.

Ingredients

  • 1 (14 ounce) package kielbasa, sliced into 1/2 inch coins
  • 1 1/2 pounds baby red potatoes, quartered
  • 12 ounces fresh green beans, trimmed
  • 1 small yellow onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil or parchment.
  2. Stir the garlic powder, smoked paprika, Italian seasoning, salt and pepper together in a small bowl.
  3. Toss the potatoes and onion with 2 tablespoons of the oil and about two thirds of the seasoning mix on the pan. Spread in a single layer, cut sides down where possible.
  4. Roast for 20 minutes, until the potatoes are starting to brown on the bottom.
  5. Meanwhile, toss the kielbasa and green beans with the remaining tablespoon of oil and seasoning.
  6. Stir the potatoes and add the kielbasa and green beans to the pan, spreading everything evenly. Roast for 15 to 18 minutes more, until the potatoes are crisp and fork tender, the green beans are blistered in spots and the kielbasa is browned at the edges.
  7. Sprinkle with the Parmesan right out of the oven and serve hot, with a little mustard on the side for dipping.

This is one of the cheapest dinners I make, and it tastes like a hearty diner skillet. It is also the meal my teenagers can make on their own when I am running late.

Swap the green beans for broccoli florets or chunks of bell pepper if that is what you have on hand. Leftovers are excellent reheated in a skillet with a fried egg on top for breakfast.

5) Honey Garlic Salmon with Brussels Sprouts

Close up of honey garlic salmon with brussels sprouts

5) Honey Garlic Salmon with Brussels Sprouts

Prep10 minsTotal40 minsServes4
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Tender salmon fillets are brushed with a sticky honey garlic glaze and roasted alongside crispy, caramelized Brussels sprouts. The sprouts get a head start so their cut sides turn deeply browned and nutty. A quick broil at the end gives the salmon a glossy, slightly charred finish.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon sesame seeds

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with parchment.
  2. Toss the Brussels sprouts with 2 tablespoons of the oil, 1/2 teaspoon of the salt and the pepper. Spread them on the pan cut sides down and roast for 15 minutes, until browned on the bottom.
  3. Meanwhile, whisk the honey, soy sauce, garlic, lemon juice, red pepper flakes and remaining tablespoon of oil in a small bowl.
  4. Pat the salmon dry and season with the remaining salt. Push the sprouts to the sides of the pan and set the salmon in the middle, skin side down. Brush the fillets generously with about half the honey garlic sauce.
  5. Roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reaches 145F in the thickest part.
  6. Turn on the broiler and broil for 1 to 2 minutes to caramelize the glaze, watching closely so it does not burn.
  7. Drizzle the remaining sauce over the salmon and sprouts, sprinkle with sesame seeds and serve right away with rice.

This is my fastest dinner on the list and the one I make when I need something that feels a little healthier. Even my sprout skeptics come around once they taste them roasted this way.

Cut the Brussels sprouts in half and place them cut side down on the pan for the best crispy edges. Very large sprouts should be quartered so they cook through in time.

6) Sheet Pan Gnocchi with Butternut Squash and Sage

Close up of sheet pan gnocchi with butternut squash and sage

6) Sheet Pan Gnocchi with Butternut Squash and Sage

Prep15 minsTotal45 minsServes4
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This vegetarian sheet pan dinner turns packaged gnocchi into crispy, golden bites roasted with sweet butternut squash, mushrooms and fragrant sage butter. There is no need to boil the gnocchi, since roasting them straight from the package gives them crunchy outsides and pillowy centers. Wilted spinach and Parmesan finish the dish with color and savory flavor.

Ingredients

  • 1 (16 ounce) package shelf stable potato gnocchi
  • 3 cups peeled butternut squash, cut into 1/2 inch cubes
  • 1 small red onion, sliced
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons olive oil
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh sage
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Heat the oven to 425F and lightly oil a large rimmed baking sheet.
  2. Toss the squash, onion and mushrooms with 2 tablespoons of the oil and 1/2 teaspoon of the salt directly on the pan. Spread in a single layer and roast for 10 minutes.
  3. In a bowl, toss the uncooked gnocchi straight from the package with the remaining tablespoon of oil, the melted butter, sage, garlic, pepper and the rest of the salt. Break apart any gnocchi that are stuck together.
  4. Add the gnocchi to the pan and toss everything together, spreading it out so the gnocchi touch the pan as much as possible.
  5. Roast for 20 to 25 minutes, flipping once halfway, until the gnocchi are golden and crisp outside but soft inside and the squash is tender and caramelized.
  6. Scatter the spinach over the hot pan and toss until it wilts from the heat, about 1 minute.
  7. Sprinkle with Parmesan and serve right away while the gnocchi are still crisp.

Meatless Monday got a lot more popular in my house once I started making this one. The crispy gnocchi taste a little like roasted potatoes crossed with pasta, and everyone loves them.

Use the shelf stable gnocchi found near the dried pasta, not the refrigerated or frozen kind, which can turn gummy. Add cooked crumbled sausage if your crew wants some meat.

7) Lemon Herb Chicken with Root Vegetables

Close up of lemon herb chicken with root vegetables

7) Lemon Herb Chicken with Root Vegetables

Prep20 minsTotal1 hrServes4
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Crispy skinned chicken roasts on a bed of carrots, parsnips and potatoes with a bright lemon, garlic and fresh herb rub. The chicken juices drip onto the vegetables as they roast, giving them incredible savory flavor. Lemon zest keeps the dish fresh and lively, balancing the sweet, caramelized root vegetables.

Ingredients

  • 6 bone in, skin on chicken thighs or 4 drumsticks and 2 thighs
  • 3 medium carrots, peeled and cut into 2 inch pieces
  • 2 medium parsnips, peeled and cut into 2 inch pieces
  • 1 pound Yukon Gold potatoes, cut into 1 1/2 inch chunks
  • 1 medium red onion, cut into wedges
  • 4 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Toss the carrots, parsnips, potatoes and onion with 2 tablespoons of the oil and 1 teaspoon of the salt on the pan. Spread them out, leaving space for the chicken.
  3. Whisk the remaining 2 tablespoons oil with the garlic, lemon zest, lemon juice, rosemary, thyme, remaining salt and the pepper.
  4. Pat the chicken dry. Rub the lemon herb mixture all over the chicken, including under the skin where you can. Nestle the pieces skin side up among the vegetables.
  5. Roast for 40 to 45 minutes, stirring the vegetables once halfway, until the chicken skin is crisp and golden and the thickest piece reads 165F near the bone.
  6. The vegetables should be tender when pierced and browned on the edges. If the chicken is done before the vegetables, move it to a plate and roast the vegetables for 5 minutes more.
  7. Rest the chicken for 5 minutes and serve with the vegetables, spooning any pan juices over the top.

This tastes like a Sunday roast chicken dinner with a fraction of the work. I make it on nights when I want comfort food but do not want a sink full of dishes.

Cut the root vegetables about the same size so they cook evenly. If you cannot find parsnips, use more carrots or swap in cubed sweet potato.

8) Sheet Pan Pork Chops with Acorn Squash

Close up of sheet pan pork chops with acorn squash

8) Sheet Pan Pork Chops with Acorn Squash

Prep15 minsTotal45 minsServes4
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Juicy pork chops with a smoky brown sugar rub roast alongside sweet, cinnamon kissed acorn squash slices. The squash gets a head start so it turns tender and caramelized by the time the chops are cooked. Cooking the pork to 145F and resting it keeps the chops tender and juicy rather than dry.

Ingredients

  • 4 bone in pork chops, about 1 inch thick
  • 1 large acorn squash, halved, seeded and cut into 1/2 inch slices
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Arrange the squash slices and onion on the pan. Brush with 2 tablespoons of the oil and the melted butter, then sprinkle with 1 tablespoon of the brown sugar, the cinnamon and 3/4 teaspoon of the salt.
  3. Roast for 15 minutes, until the squash begins to soften.
  4. Meanwhile, mix the remaining brown sugar and salt with the paprika, garlic powder and pepper. Pat the pork chops dry, rub them with the remaining oil and coat both sides with the spice rub.
  5. Flip the squash slices and make room in the center of the pan. Add the pork chops in a single layer.
  6. Roast for 12 to 18 minutes, until the pork reaches 145F in the center and the squash is tender and caramelized. Thinner chops will cook faster, so start checking early.
  7. Rest the chops on the pan for 3 minutes before serving. Sprinkle with parsley and serve with the squash and onions.

Acorn squash is one of my favorite fall vegetables, and you do not even need to peel it, since the skin softens in the oven. The scalloped slices look so pretty on the plate.

Buy thick, bone in chops for the juiciest results. Thin boneless chops dry out quickly at high heat, so add them for only the last 8 to 10 minutes.

9) Sheet Pan Turkey Meatballs with Broccoli

Close up of sheet pan turkey meatballs with broccoli

9) Sheet Pan Turkey Meatballs with Broccoli

Prep20 minsTotal45 minsServes4
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Tender turkey meatballs seasoned with Parmesan, garlic and Italian herbs bake on the same pan as crispy roasted broccoli and sweet bell peppers. Panko and an egg keep the lean turkey moist and light instead of dense. The broccoli roasts until its edges turn nutty and crisp, which is the best way to eat it.

Ingredients

  • 1 1/4 pounds ground turkey
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 5 cups broccoli florets
  • 1 red bell pepper, cut into strips
  • 2 tablespoons olive oil
  • 1 cup marinara sauce, warmed, for serving

Instructions

  1. Heat the oven to 400F and line a large rimmed baking sheet with parchment.
  2. In a large bowl, combine the ground turkey, panko, Parmesan, egg, garlic, Italian seasoning, 3/4 teaspoon of the salt and the pepper. Mix gently with your hands until just combined, without overworking the meat.
  3. Roll the mixture into 1 1/2 inch meatballs, about 20 in all, and place them on one side of the pan.
  4. Toss the broccoli and bell pepper with the oil and remaining salt and spread them on the other side of the pan in a single layer.
  5. Bake for 18 to 22 minutes, turning the meatballs and stirring the vegetables once halfway, until the meatballs are browned and reach 165F in the center and the broccoli is tender with crispy browned tips.
  6. For extra color, switch to the broiler for 2 minutes at the end, watching closely.
  7. Serve the meatballs and vegetables with warm marinara sauce for dipping or spooned over the top, along with pasta or crusty bread if you like.

Meatballs without standing over a skillet are a weeknight win in my book. My kids love dunking them in marinara, and I love that the vegetables cook right next to them.

Double the meatballs and freeze half after baking. They reheat in about 15 minutes from frozen and are perfect for quick subs or spaghetti nights.

10) Garlic Butter Steak Bites and Potatoes

Close up of garlic butter steak bites and potatoes

10) Garlic Butter Steak Bites and Potatoes

Prep15 minsTotal50 minsServes4
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Tender sirloin steak bites and crispy potatoes are tossed in a rich garlic and herb butter for a steakhouse style dinner on one pan. Roasting the potatoes first and finishing everything under the broiler sears the steak quickly so it stays juicy. Adding the garlic butter at the very end keeps the garlic fragrant instead of burnt.

Ingredients

  • 1 1/2 pounds sirloin steak, cut into 1 inch cubes
  • 1 1/2 pounds baby gold potatoes, halved
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Toss the potatoes with 2 tablespoons of the oil, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the garlic powder. Spread on the pan cut sides down and roast for 20 minutes.
  3. Meanwhile, stir the melted butter with the minced garlic and thyme. Pat the steak cubes very dry, then toss them and the mushrooms with the remaining oil, salt and pepper.
  4. Flip the potatoes and add the steak and mushrooms to the pan in a single layer, leaving a little space between pieces so they brown instead of steam.
  5. Turn on the broiler. Broil on the top rack for 5 to 7 minutes, until the steak is browned on the outside and medium in the center, about 140F, and the potatoes are crisp.
  6. Pull the pan out, drizzle the garlic butter over everything and toss to coat. The heat of the pan will cook the garlic gently.
  7. Sprinkle with parsley and serve right away.

This is my go to for birthday dinners when the birthday kid wants steak. It feels like a special occasion meal without the cost of a restaurant.

Cut the steak into even cubes so they cook at the same rate. If you like your steak more well done, broil for 2 or 3 minutes longer and check a piece before serving.

11) Cranberry Balsamic Chicken Breasts

Close up of cranberry balsamic chicken breasts

11) Cranberry Balsamic Chicken Breasts

Prep15 minsTotal45 minsServes4
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Tender chicken breasts are brushed with a sweet and tangy cranberry balsamic glaze and roasted with caramelized Brussels sprouts and red onion. Reducing the glaze on the stove first makes it thick enough to cling to the chicken and turn glossy in the oven. Dried cranberries and creamy goat cheese add festive pops of flavor.

Ingredients

  • 4 boneless skinless chicken breasts, about 6 ounces each
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/3 cup balsamic vinegar
  • 1/3 cup whole berry cranberry sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled goat cheese, optional

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Toss the Brussels sprouts and onion with 2 tablespoons of the oil and 3/4 teaspoon of the salt. Spread on the pan and roast for 10 minutes.
  3. Meanwhile, whisk the balsamic, cranberry sauce, honey and garlic in a small saucepan. Simmer over medium heat for 5 to 7 minutes, until reduced and syrupy.
  4. Pound the chicken breasts to an even 3/4 inch thickness. Rub with the remaining oil and season with the remaining salt and the pepper.
  5. Push the vegetables aside and add the chicken to the pan. Brush the chicken with about half the cranberry balsamic glaze. Scatter the dried cranberries over the vegetables.
  6. Roast for 18 to 22 minutes, until the chicken reaches 165F in the thickest part and the sprouts are browned and tender.
  7. Brush the chicken with the remaining glaze, rest for 5 minutes and sprinkle with goat cheese before serving.

This dinner tastes like Thanksgiving on a Tuesday, and it looks gorgeous on the table. It is the one I make when we have company on a weeknight.

Pounding the chicken to an even thickness is the key to juicy breasts. Leftover glaze is lovely drizzled over roasted vegetables or a turkey sandwich.

12) Sheet Pan Stuffed Peppers

Close up of sheet pan stuffed peppers

12) Sheet Pan Stuffed Peppers

Prep20 minsTotal55 minsServes6
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Classic stuffed peppers are filled with seasoned ground beef, rice, tomatoes and melty mozzarella, then baked until tender. Pre roasting the empty peppers softens them so they finish cooking at the same time as the filling. A spoonful of marinara and a cheesy top make them saucy and comforting.

Ingredients

  • 6 large bell peppers, any color
  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked white or brown rice
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup marinara sauce, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 tablespoon olive oil

Instructions

  1. Heat the oven to 375F and line a large rimmed baking sheet with foil.
  2. Slice the tops off the peppers and remove the seeds and ribs. Brush the outsides with the olive oil and stand them upright on the pan, trimming a thin slice off the bottoms if they wobble. Roast the empty peppers for 10 minutes to soften.
  3. Meanwhile, brown the beef and onion in a large skillet over medium high heat for 7 to 8 minutes, breaking up the meat, until no pink remains and it reaches 160F. Stir in the garlic for 1 minute and drain any fat.
  4. Stir in the rice, tomatoes, 1/2 cup of the marinara, the Italian seasoning, salt, pepper and 1 cup of the mozzarella.
  5. Spoon the filling into the peppers, packing it gently. Top each with a spoonful of the remaining marinara.
  6. Bake for 20 to 25 minutes, until the peppers are tender and the filling is hot.
  7. Sprinkle with the remaining mozzarella and bake 5 minutes more, until melted and bubbling. Cool for 5 minutes before serving.

Stuffed peppers remind me of my mom’s kitchen, and now my kids love them too. They look like a lot of work but come together quickly with leftover rice.

Freeze stuffed peppers before the final cheese layer. Thaw overnight in the fridge and bake covered at 375F for about 30 minutes, then add the cheese and finish uncovered.

13) Sheet Pan Chicken Pot Pie

Close up of sheet pan chicken pot pie

13) Sheet Pan Chicken Pot Pie

Prep20 minsTotal55 minsServes6
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This sheet pan chicken pot pie has a creamy, savory filling of tender chicken and vegetables under a flaky, golden puff pastry crust. Baking it in a shallow pan means more crispy crust in every serving and a much faster bake than a deep pie. Using store bought puff pastry and cooked chicken makes it doable on a weeknight.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/3 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten

Instructions

  1. Heat the oven to 400F. Grease a 9×13 inch quarter sheet pan or a rimmed baking pan of similar size.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, until softened.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk and simmer for 4 to 5 minutes, stirring, until thick and creamy. Season with the thyme, salt and pepper.
  4. Stir in the shredded chicken and frozen peas, then pour the filling into the prepared pan and spread it evenly.
  5. Unfold the puff pastry on a lightly floured counter and roll it just enough to cover the pan. Lay it over the filling and cut a few slits in the top so steam can escape. Brush with the beaten egg.
  6. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling at the edges.
  7. Let it rest for 10 minutes before cutting into squares, so the filling can thicken slightly.

Pot pie is one of my family’s favorite comfort foods, but I rarely had time for it until I started making this version. It tastes like a Sunday dinner and uses up leftover chicken or a rotisserie bird.

Make the filling up to two days ahead and refrigerate it. When you are ready, warm it briefly, spread it in the pan, top with pastry and bake.

14) Sheet Pan Brats with Sauerkraut and Potatoes

Close up of sheet pan brats with sauerkraut and potatoes

14) Sheet Pan Brats with Sauerkraut and Potatoes

Prep15 minsTotal55 minsServes5
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This Oktoberfest inspired sheet pan dinner pairs juicy bratwurst with crispy potatoes, sweet roasted apples and onions and tangy sauerkraut. Caraway seeds and a little brown sugar give the sauerkraut and onions a classic German flavor. Everything roasts together so the brats baste the vegetables as they cook.

Ingredients

  • 5 uncooked bratwurst links
  • 1 1/2 pounds baby red potatoes, halved
  • 1 large yellow onion, sliced
  • 2 crisp apples, cored and sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon caraway seeds
  • 2 cups sauerkraut, drained
  • 2 tablespoons brown sugar
  • 2 tablespoons whole grain mustard

Instructions

  1. Heat the oven to 425F and line a large rimmed baking sheet with foil.
  2. Toss the potatoes with 2 tablespoons of the oil, the salt and pepper. Spread them on the pan cut sides down and roast for 15 minutes.
  3. Meanwhile, toss the onion and apples with the remaining tablespoon of oil and the caraway seeds. In a separate bowl, stir the sauerkraut with the brown sugar.
  4. Flip the potatoes, then add the onion and apple mixture to the pan. Spoon the sauerkraut into a pile at one end. Nestle the bratwurst on top of the vegetables and prick each link a few times with a fork.
  5. Roast for 25 to 30 minutes, turning the brats once halfway, until they are browned and reach 160F in the center and the potatoes are crisp and tender.
  6. If you want more color on the brats, broil for 2 to 3 minutes at the end.
  7. Serve with the whole grain mustard on the side and a soft pretzel or rye bread if you like.

We make this every October for our own little Oktoberfest night at home. It is hearty, a little tangy and just right for a cool evening.

Look for fresh bratwurst in the meat case rather than precooked links for the juiciest results. Leftovers make great sandwiches tucked into a toasted bun with mustard.

Before You Start Cooking

For the crispiest results, always use a large rimmed baking sheet and give everything space, since crowded food steams instead of browns. If your pan looks full, split the recipe between two pans. Leftovers keep in the fridge for three to four days and reheat best in a hot oven.

I hope these sheet pan dinners make your busy fall evenings a little easier and a lot tastier. Light a candle, call everyone to the table and enjoy a warm, simple meal together. Here is to more time around the table and less time scrubbing pots.

Frequently Asked Questions

Should I line my sheet pan with foil or parchment?

Both make cleanup easier. Foil is best for high heat, broiling and sticky glazes, since parchment can scorch under the broiler. Parchment is great for delicate foods like salmon and meatballs and helps prevent sticking. For the crispiest vegetables, you can also roast directly on a lightly oiled pan and soak it afterward.

How do I keep sheet pan vegetables from getting soggy?

Cut vegetables to a similar size, toss them with enough oil to coat, and spread them in a single layer with space between pieces. Use a hot oven, usually 400F to 425F, and do not overcrowd the pan. Dense vegetables like potatoes and squash often need a head start before faster cooking proteins are added.

Can I prep sheet pan dinners ahead of time?

Yes. Chop the vegetables and mix spice rubs or glazes up to two days ahead and store them in airtight containers in the fridge. Raw meat can be seasoned and stored separately the night before. When it is time for dinner, simply heat the oven, toss everything with oil and roast as directed.

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