Sausage, Apple, and Rosemary Sheet Pan Dinner

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This amazing combination of flavorful ingredients preps up into a healthy weeknight meal. Sausage, Apple and Rosemary Sheet Pan Dinner is a easy and quick meal that you have on the table in about 30 minutes.

Sausage, Apple and Rosemary Sheet Pan Dinner Recipe 

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Howdy! Chef Alli Here.  Let’s Get You Cookin’……Shall We??  🙂 

Sheet pan dinners are easy to make and easy to clean up. We love sheet pan dinners at our house! With just a little understanding of sheet pan dinner dynamics you can treat your family to a healthy, whole food meal any day of the week!

How to Make Sausage, Apple and Rosemary Sheet Pan Dinner

Pork sausages.  You need big, fat RAW pork sausages, not pre-cooked brats or polish sausage, etc. Johnsonville brand sausages are readily available at our grocer, and there are lots of Kansas sausage makers in our area as well – they are delicious!

Granny Smith apples.  These apples are nice and tart.  I don’t peel mine, but you are welcome to do so if you think your family will balk at the peelings on the apple slices.  I like the added color, plus leaving the peelings on gives a bit of extra nutrition.

Small red potatoes. These are what the grocery store calls “B” potatoes.  If you can’t find small red potatoes, you can buy the larger ones and just cut them into chunks that are about 1″ – 1 1/2″ in size.  Works fine!

Baby carrots.  These are so pretty tucked in with the other ingredients – they add such a good pop of color to this sheet pan dinner.  You can always use regular carrots, too – just cut them into chunks and you’re good to go.

Red onion.  I love a good sweet red onion! If you don’t happen to have one, you can also substitute a yellow or white onion – no worries.  Still delicious.

Sage and rosemary. These are fresh herbs and don’t be tempted to skip these, please! These herbs really impart a TON of FLAVOR to this sheet pan dinner, truly.  Especially the rosemary!

Honey.  I like to use Kansas raw wildflower honey, but you could also substitute agave nectar or even pure maple syrup, if needed.

Olive oil.  I like the flavor of olive oil, but you can certainly substitute vegetable, canola, sunflower, or grape seed oil – any oil that has a high smoke point and won’t cause smoking when you roast with it.

Easy Recipe Tips for Making Sausage, Apple, and Rosemary Sheet Pan Dinners

  • Can I use any sheet pan for making sheet pan meals? Yes, though I’d recommend something large and heavy.  You want to be able to spread your ingredients out into a single layer so that everything can cook evenly. I also like a sheet pan that has a rimmed edge so I can keep my ingredients more easily contained.There’s nothing more frustrating when you’re in a hurry to get dinner on the table than watching your sheet pan dinner ingredients go flying off the sheet pan when you hurriedly move it from the counter to the oven, or vice versa! That little edge can be a life saver! Here’s the sheet pan that I like best.
  • If I don’t want to use the fresh herbs in this recipe, what can I substitute?  I’d combine 1/2 tsp. dried sage and 1 tsp. dried rosemary leaves together and sprinkle that mixture over the sheet pan ingredients.  It will still be super tasty.
  • Can I make this dish ahead of time and bake it when we are ready for dinner? TOTALLY! Another great feature of sheet pan meals and I do it all the time.  You probably wouldn’t want to leave the ingredients on the sheet pan for longer than 8-10 hours or so as they can end up tasting just like that metal pan over a long period of time.  Other than that, yes, definitely make your sheet pan meals ahead so you can “pop and go” later.

Printable Directions for Making Sausage, Apple, and Rosemary Sheet Pan Dinner

Sheet pan full of cooked sausages with carrots, potatoes and fresh sage.

Sausage, Apple and Rosemary Sheet Pan Dinner

This amazing combination of flavors roasted together creates the Sheet Pan Sausage, Apple, and Rosemary Dinner.  And while it looks like a meal that's been slow-roasting for hours, in just about 30 minutes you have a beautiful comfort-food dinner ready for any occasion. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 650kcal
Author: Chef Alli


  • 8 large pork sausages, such as Johnsonville Italian Pork Sausages
  • 3 Granny Smith apples, cored and sliced
  • 1 1/2 lb. small red potatoes
  • 1/2 lb. baby carrots
  • 1 large red onion, cut into wedges
  • 2 Tbs. fresh sage leaves, roughly chopped
  • 4 fresh rosemary sprigs
  • 1/4 honey, I love to use Kansas raw wildflower honey
  • 2-3 Tbs. olive oil
  • salt & pepper to taste


  • To your sheet pan, add the apples, potatoes, carrots, onions, and sage; drizzle evenly with the honey and olive oil, then toss gently to coat. Spread vegetables and apples evenly across the sheet pan in a single layer; season with salt and pepper, to taste.
  • Make little troughs in the vegetable/apple mixture, then nestle the sausages into these areas on the sheet pan. Bake, uncovered, at 400 degrees F. for approx. 30 minutes, or until golden and cooked through. (Sausages should be 160 degrees F. internal temperature at the center of each one.) Serve at once.




Calories: 650kcal | Carbohydrates: 36g | Protein: 26g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 1010mg | Potassium: 1112mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5394IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 3mg

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Let’s Get You Cookin’,
Chef Alli

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