16 Easy Sheet Pan Fall Dinners

One pan, zero fuss, maximum fall flavor. These sheet pan dinners roast protein and harvest vegetables together for weeknight wins with barely any cleanup.

Below you’ll find 16 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Sheet Pan Chicken and Butternut Squash

Juicy chicken thighs roasted with caramelized butternut squash and red onion.

Ingredients

• 6 bone-in chicken thighs
• 4 cups cubed butternut squash + 1 sliced red onion
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 4 cups cubed butternut squash + 1 sliced red onion with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 6 bone-in chicken thighs to the pan and sprinkle with the remaining seasoning.
4. Roast 35–40 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Drizzle with balsamic glaze before serving.
6. Serve hot straight from the pan.

2. Sheet Pan Sausage with Apples and Brussels Sprouts

Sweet Italian sausage roasted with crisp apples and charred Brussels sprouts.

Ingredients

• 1 1/2 lb sweet Italian sausage links
• 3 cups halved Brussels sprouts + 2 sliced apples
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 3 cups halved brussels sprouts + 2 sliced apples with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb sweet italian sausage links to the pan and sprinkle with the remaining seasoning.
4. Roast 28–32 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Toss with a spoonful of whole-grain mustard before serving.
6. Serve hot straight from the pan.

3. Sheet Pan Maple Glazed Salmon

Maple-dijon salmon fillets with roasted sweet potatoes and green beans.

Ingredients

• 4 salmon fillets
• 2 cubed sweet potatoes + 2 cups trimmed green beans
• 2 tbsp olive oil
• 3 tbsp maple syrup + 1 tbsp dijon whisked
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment.
2. Toss 2 cubed sweet potatoes + 2 cups trimmed green beans with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 4 salmon fillets to the pan and sprinkle with the remaining seasoning.
4. Roast 18–22 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Brush with extra maple-dijon glaze and sprinkle with sesame seeds.
6. Serve hot straight from the pan.

4. Sheet Pan Honey Mustard Pork Chops

Thick pork chops in honey-mustard glaze with roasted carrots and baby potatoes.

Ingredients

• 4 bone-in pork chops
• 1 lb halved baby potatoes + 3 sliced carrots
• 2 tbsp olive oil
• 1/4 cup honey mustard
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment.
2. Toss 1 lb halved baby potatoes + 3 sliced carrots with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 4 bone-in pork chops to the pan and sprinkle with the remaining seasoning.
4. Roast 25–30 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Rest 5 minutes, then spoon pan juices over the chops.
6. Serve hot straight from the pan.

5. Sheet Pan Chicken Fajitas

Sizzling fajita chicken with peppers and onions — dinner in one pan, 30 minutes flat.

Ingredients

• 1 1/2 lb chicken breast strips
• 3 sliced bell peppers + 1 sliced onion
• 2 tbsp olive oil
• 2 tbsp fajita seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 3 sliced bell peppers + 1 sliced onion with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb chicken breast strips to the pan and sprinkle with the remaining seasoning.
4. Roast 20–25 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Squeeze lime over everything and serve in warm tortillas.
6. Serve hot straight from the pan.

6. Sheet Pan Turkey Meatballs and Veggies

Herb turkey meatballs roasted alongside zucchini, peppers, and cherry tomatoes.

Ingredients

• 1 1/2 lb ground turkey meatballs
• 2 sliced zucchini + 1 sliced bell pepper + 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment.
2. Toss 2 sliced zucchini + 1 sliced bell pepper + 1 cup cherry tomatoes with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb ground turkey meatballs to the pan and sprinkle with the remaining seasoning.
4. Roast 22–26 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Sprinkle with parmesan and serve over pasta or in rolls.
6. Serve hot straight from the pan.

7. Sheet Pan Lemon Herb Chicken Thighs

Bright lemon-herb chicken thighs with crispy potatoes and asparagus.

Ingredients

• 6 bone-in chicken thighs
• 1 1/2 lb quartered baby potatoes + 1 bunch asparagus
• 2 tbsp olive oil
• 1 tbsp lemon-pepper seasoning + zest of 1 lemon
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 1 1/2 lb quartered baby potatoes + 1 bunch asparagus with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 6 bone-in chicken thighs to the pan and sprinkle with the remaining seasoning.
4. Roast 30–35 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Add the asparagus for the last 10 minutes and finish with lemon wedges.
6. Serve hot straight from the pan.

8. Sheet Pan Kielbasa and Pierogi Bake

Smoky kielbasa and cheesy pierogi roasted with peppers and onions until crisp.

Ingredients

• 1 lb kielbasa, sliced
• 1 box (16 oz) frozen cheese pierogi + 2 sliced bell peppers + 1 onion
• 2 tbsp olive oil
• 1 tsp garlic powder + 1 tsp paprika
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment.
2. Toss 1 box (16 oz) frozen cheese pierogi + 2 sliced bell peppers + 1 onion with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 lb kielbasa, sliced to the pan and sprinkle with the remaining seasoning.
4. Roast 25–30 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Serve with sour cream and sliced green onions.
6. Serve hot straight from the pan.

9. Sheet Pan Balsamic Steak and Potatoes

Balsamic-marinated sirloin with crispy roasted potatoes and broccoli.

Ingredients

• 1 1/2 lb sirloin steak
• 1 1/2 lb cubed potatoes + 3 cups broccoli florets
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar + 2 tbsp soy sauce
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 450°F and line a large sheet pan with parchment.
2. Toss 1 1/2 lb cubed potatoes + 3 cups broccoli florets with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb sirloin steak to the pan and sprinkle with the remaining seasoning.
4. Roast 18–22 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Rest the steak 5 minutes, slice against the grain, and drizzle with pan sauce.
6. Serve hot straight from the pan.

10. Sheet Pan BBQ Chicken Drumsticks

Sticky BBQ drumsticks with roasted corn and red potatoes — a fall cookout on a pan.

Ingredients

• 8 chicken drumsticks
• 1 lb quartered red potatoes + 2 cups corn kernels
• 2 tbsp olive oil
• 1 tsp smoked paprika + 1/2 cup BBQ sauce
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 1 lb quartered red potatoes + 2 cups corn kernels with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 8 chicken drumsticks to the pan and sprinkle with the remaining seasoning.
4. Roast 35–40 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Brush with extra BBQ sauce in the last 5 minutes and sprinkle with chives.
6. Serve hot straight from the pan.

11. Sheet Pan Shrimp and Fall Vegetables

Garlicky shrimp roasted with butternut squash, Brussels sprouts, and red onion.

Ingredients

• 1 1/2 lb large shrimp, peeled
• 3 cups cubed butternut squash + 2 cups halved Brussels sprouts
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 3 cups cubed butternut squash + 2 cups halved brussels sprouts with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb large shrimp, peeled to the pan and sprinkle with the remaining seasoning.
4. Roast 20–24 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Add the shrimp for the final 8 minutes and finish with lemon wedges.
6. Serve hot straight from the pan.

12. Sheet Pan Stuffed Pepper Bake

Deconstructed stuffed peppers — seasoned beef, rice, and peppers roasted together and cheesed.

Ingredients

• 1 1/2 lb ground beef
• 4 chopped bell peppers + 1 chopped onion + 2 cups cooked rice
• 1 tbsp olive oil
• 2 tbsp taco seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment.
2. Toss 4 chopped bell peppers + 1 chopped onion + 2 cups cooked rice with 1 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb ground beef to the pan and sprinkle with the remaining seasoning.
4. Roast 22–26 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Top with 1 1/2 cups shredded cheddar for the last 5 minutes until melted.
6. Serve hot straight from the pan.

13. Sheet Pan Teriyaki Chicken and Broccoli

Sweet-savory teriyaki chicken with broccoli and carrots over fluffy rice.

Ingredients

• 1 1/2 lb chicken thighs, cubed
• 4 cups broccoli florets + 2 sliced carrots
• 1 tbsp sesame oil
• 1/2 cup teriyaki sauce
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 4 cups broccoli florets + 2 sliced carrots with 1 tbsp sesame oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb chicken thighs, cubed to the pan and sprinkle with the remaining seasoning.
4. Roast 20–25 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Toss with extra teriyaki sauce and sesame seeds; serve over rice.
6. Serve hot straight from the pan.

14. Sheet Pan Italian Sausage and Peppers

Classic sausage and peppers with onions and potatoes — an Italian deli favorite, one pan.

Ingredients

• 1 1/2 lb Italian sausage links
• 3 sliced bell peppers + 2 sliced onions + 1 lb cubed potatoes
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 3 sliced bell peppers + 2 sliced onions + 1 lb cubed potatoes with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb italian sausage links to the pan and sprinkle with the remaining seasoning.
4. Roast 30–35 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Serve in crusty rolls with marinara or over polenta.
6. Serve hot straight from the pan.

15. Sheet Pan Harvest Chicken with Sweet Potatoes

Apple-cider glazed chicken with sweet potatoes, Brussels sprouts, and cranberries.

Ingredients

• 6 chicken thighs
• 2 cubed sweet potatoes + 2 cups Brussels sprouts + 1/2 cup dried cranberries
• 2 tbsp olive oil
• 1/4 cup apple cider + 2 tbsp maple syrup
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 2 cubed sweet potatoes + 2 cups brussels sprouts + 1/2 cup dried cranberries with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 6 chicken thighs to the pan and sprinkle with the remaining seasoning.
4. Roast 32–36 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Scatter the cranberries over the last 5 minutes and drizzle with cider glaze.
6. Serve hot straight from the pan.

16. Sheet Pan Ranch Pork Tenderloin

Ranch-seasoned pork tenderloin with green beans and baby carrots — tangy and tender.

Ingredients

• 1 1/2 lb pork tenderloin
• 2 cups trimmed green beans + 3 sliced carrots
• 2 tbsp olive oil
• 1 packet ranch seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Toss 2 cups trimmed green beans + 3 sliced carrots with 2 tbsp olive oil and half the seasoning on the pan; spread in a single layer.
3. Add 1 1/2 lb pork tenderloin to the pan and sprinkle with the remaining seasoning.
4. Roast 22–26 minutes, flipping once halfway, until cooked through and caramelized at the edges.
5. Rest 5 minutes, slice, and spoon the roasted vegetables alongside.
6. Serve hot straight from the pan.