I really can never get enough of fall produce while the weather starts to get cooler and the leaves are turning. Brussel sprouts and apples are two of my absolute favorite seasonal produce items and I wanted to incorporate both into this sheet pan dinner. The apples bring sweetness while the potatoes and brussel sprouts add some salty substance. Everything is brought together with spicy chorizo that makes for the perfect bite. This is one of the easiest dinners you can make with no mess!

Autumn Chorizo Sheet Pan Ingredients

Russet Potato: I suggest using a large russet potato for this recipe, but you can use any kind of potato you’d like, including red bliss potatoes or even sweet potatoes. Be sure to slice them thinly enough so they can crisp up as they bake. You could even replace the potatoes with another vegetable like cauliflower if you’d like to.

Chorizo Sausage: You can use either regular pork chorizo sausage or chicken chorizo sausage for this recipe. Vegetarian or vegan options that you can find will work as well. I think the spicy sausage works best alongside the sweetness of the apple, but of course you could use another kind of sausage too.

Brussel Sprouts: I typically buy a pound of fresh brussel sprouts and then half them myself for this recipe, but you could also buy a bag of pre-sliced or shaved brussel sprouts to save time. The shaved brussels will crisp up a bit more as well.

Red Apples: Feel free to use any kind of apple you want for this recipe – especially if you picked them yourself from the orchard this fall! I’ve found red apples work best in savory recipes like this and I tend to prefer Macintosh.

Spices: This sheet pan dinner calls for some simple fall seasonings, including thyme, rosemary, smoked paprika, salt and black pepper. Definitely don’t skip the thyme and rosemary – that’s where you’ll get lots of the flavor from!

How To Make This Autumn Chorizo Sheet Pan

Step One: Preheat oven to 375 degrees and line a sheet pan with parchment paper.

Step Two: Chop the potato into small wedges, lay them flat on the pan, and drizzle with oil. Bake for 20 minutes, until tender to a fork.

Step Three: While the potatoes cook, chop the apples into cubes and slice the brussel sprouts and chorizo. Add everything to a large bowl and mix in the olive oil and all spices.

Step Four: Remove the potatoes from the oven and add the chorizo mix to the pan. Evenly distribute everything and try not to layer anything to allow the ingredients to get crisp.

Step Five: Put the pan back in the oven and bake for another 20 minutes, until the apples are soft and the brussel sprouts are starting to brown.

Step Six: Serve immediately for best results or store in an airtight container in the refrigerator for up to four days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!