Now, let’s get to the recipes.
1. Sheet Pan Maple-Dijon Chicken Thighs with Sweet Potatoes and Brussels Sprouts
If you only make one recipe from this list, make this one. Bone-in chicken thighs stay juicy under high heat, while a maple-Dijon glaze becomes sticky and golden around the edges.
What You Need
- 6 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, cubed
- 1 pound Brussels sprouts, halved
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Garlic powder
- Salt
- Black pepper
How to Make It
Heat the oven to 425°F. Toss the sweet potatoes with oil and seasonings, then spread them across a sheet pan. Roast for 10 minutes.
Whisk together the Dijon mustard and maple syrup and brush the mixture over the chicken thighs. Nestle the chicken onto the pan and arrange the Brussels sprouts around it.
Roast for another 25 to 30 minutes, until the chicken reaches 175°F and the vegetables are caramelized.
Time-Saver: Buy pre-cubed sweet potatoes or shaved Brussels sprouts to cut down on prep time.
2. Sheet Pan Sausage, Apples, and Red Onion
This is the definition of a quick autumn meal. Smoked sausage releases savory juices as it roasts with sweet apples and tangy red onion, creating a flavorful meal right on the pan.
What You Need
- 1 pound smoked sausage, such as chicken apple sausage
- 2 firm apples, such as Honeycrisp
- 1 large red onion
- 1 pound baby potatoes, halved
- Olive oil
- Fresh thyme
- Salt
- Black pepper
How to Make It
Roast the potatoes with olive oil and thyme at 425°F for 15 minutes.
Slice the sausage, apples, and onion into wedges and add them to the pan. Roast for another 15 to 20 minutes, tossing once during cooking.
Finish with a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavors.
Make It Your Own: Add a handful of chopped kale during the final five minutes for extra greens.
3. One-Pan Creamy Pumpkin Pasta
Pasta lovers, this one’s for you. Everything cooks in a single deep skillet, so there’s no separate pot of boiling water to clean afterward.
What You Need
- 12 ounces short pasta, such as penne or rigatoni
- 1 can (15 ounces) pumpkin puree
- 3 cups chicken or vegetable broth
- ½ cup heavy cream or coconut milk
- 3 cloves garlic
- 1 teaspoon dried sage
- Pinch of nutmeg
- ½ cup grated Parmesan
- Salt
- Black pepper
How to Make It
Sauté the garlic in olive oil for about one minute. Stir in the pumpkin, broth, sage, and nutmeg.
Add the pasta and bring everything to a simmer. Cook uncovered for 12 to 14 minutes, stirring often, until the pasta is tender and the sauce has thickened.
Stir in the cream and Parmesan before serving.
Pro Tip: Crispy sausage crumbles or toasted pepitas add extra protein, texture, and flavor.
4. Sheet Pan Maple Salmon with Delicata Squash and Green Beans
Salmon cooks quickly, making it a natural choice for busy night dinners. Delicata squash is especially convenient because its skin is edible, so there’s no peeling required.
What You Need
- 4 salmon fillets
- 2 delicata squash, sliced into half-moons
- 8 ounces green beans
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Pinch of chili flakes
How to Make It
Roast the squash at 425°F for 15 minutes.
Move the squash to one side of the pan and add the green beans and salmon. Brush the salmon with the maple-soy mixture.
Roast for another 10 to 12 minutes, until the salmon flakes easily.
Serving Idea: Finish with a drizzle of tahini or a squeeze of fresh lime.