Autumn One Pan Dinners

From colorful leaves slowly raining across your backyard to wearing your favorite jeans and hoodie combination that you had to wait all summer for, Autumn is known for nearly as many amazing experiences as summer. One thing stands out above all, though, and that is Autumn being baking season.

Forget pies, cookies,  and pumpkin flavored treats, one awesome and overlooked attribute of the Fall are one pan dinners. As deceptively simple as loading up your food on a pan and loading it into the oven, Autumn-themed one pan dinners are the ultimate step to making the most out of your spare time and enjoying a well balanced meal. Our roasted veggies and sausage dinner recipe is a classic we’re happy to share: 


1 entire package of sausage (Variations of the sausage can be smoked, italian, or spicy, depending on your favorites. If pork is a no go, then chicken sausage also works as a perfect substitute!)

¼ cup of olive oil

1 garlic clove, minced

2 pounds of baby potatoes

1 pound of brussel sprouts

1 medium red onion, sliced

1 teaspoon of rosemary salt

1 teaspoon of oregano

1 teaspoon of dried sage

1 teaspoon of thyme.

⅓ cup of dried cranberries

⅓ cup of pecans

1 pound of baby carrots


  1. Slice up sausages into even rounds. 
  2. Mix up rosemary, sage, oregano, and thyme in a bowl.
  3. Line up vegetables and sausage on baking pan. 
  4. Evenly dribble olive oil over vegetables and sausage, then sprinkle on seasoning.
  5. Preheat oven to 400 degrees.
  6. Bake for 15 minutes, toss then continue for 10 minutes, 25 minutes of baking time in total. Cook until vegetables are tender.
  7. Enjoy and bask in how easy this was! (Before realizing just how delicious it is.) 

Welcome to your new Autumn tradition!

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