Zesty Harvest Veggie, Pear, & Sausage Bake
I have such a soft spot for a dish that can do it all, and this fall bake is no exception. Whether it’s an elevated take on the sheet pan dinner you throw together on a busy weeknight or it’s sitting proudly next to your turkey on Thanksgiving, it shows up beautifully every single time.
It has that perfect mix of cozy and bright. Roasted brussels sprouts, sweet potatoes, pears, shallots, and chicken sausage create the warm, caramelized base. Then you fold in a sweet, crumbly mix of garlic, candied bacon, pecans, and orange zest. Add creamy goat cheese and finish with a drizzle of balsamic glaze, and done. Every bite hits sweet, salty, tangy, and citrus all at once.
Serve it on a regular Tuesday or on the holiday table. This one truly shines anywhere you place it.
My girls like to wander in and sneak the sweet bacon and pecans while we wait for the veggies to finish roasting, and honestly, I can’t blame them. That buttery, citrusy crunch is everyone’s favorite part. It’s those tiny tastes along the way that give this dish its charm long before it hits the table.
In the end, this dish feels like everything I love about fall in one warm bowl. It’s simple enough for weeknights, special enough for holidays, and has a way of making even ordinary evenings feel just a touch cozier.
Zesty Harvest Veggie, Pear, & Sausage Bake
This cozy dinner combines roasted brussels sprouts, sweet potatoes, shallots, pears, and chicken sausage with bright citrus, creamy goat cheese, and a sweet-salty mix of candied bacon and pecans. Everything caramelizes in the oven, then gets finished with goat cheese and balsamic glaze for a rich, tangy finish. It’s an easy weeknight recipe that tastes like a warm harvest meal and makes the perfect fall-inspired side or standalone dinner.
Ingredients
Instructions
- Heat the oven to 425°F. Line two large sheet pans with parchment or lightly grease them so everything roasts evenly.
- Cut the sweet potatoes into cubes, halve the brussels sprouts, slice the shallots, and cube the pear. Slice the chicken sausage into rounds. Set the pear aside, then add everything else to the sheet pans, dividing it evenly.
- Drizzle with olive oil. Add the garlic powder, thyme, red pepper flakes, and salt. Toss until evenly coated and spread everything into a single layer.
- Place the pans in the oven for 30 to 40 minutes, stirring once halfway through, until the veggies brown, crisp, and the sausage caramelizes at the edges. Five minutes before removing the pans, add the pear to each sheet.
- While the base roasts, melt the butter in a skillet over medium heat. Add the chopped bacon and cook until golden. Drain off any excess liquid, then stir in the pecans and let them toast for about a minute. Add the minced garlic and cook another minute. Sprinkle in the brown sugar and stir frequently until heated through and slightly melty, being careful not to burn. Finish with the orange zest. Remove from the heat and let cool, allowing the mixture to thicken and turn crumbly.
- Once the sheet pans come out of the oven, combine the roasted veggies, pear, and sausage with the candied bacon and pecans in a large bowl. Top with crumbled goat cheese, a drizzle of balsamic glaze, and fresh thyme.
- Enjoy as a Thanksgiving side or serve in big bowls alone or over rice for a hearty fall dinner. Leftovers reheat well in a skillet or air fryer.
Notes
Wait to add the goat cheese and balsamic glaze until serving so the cheese softens gently and the glaze stays glossy.
Do not overcrowd the pans or the veggies will steam instead of caramelize.
Slicing the sausage on a slight angle helps the thin edges crisp. The cracked pepper chicken sausage from Costco works especially well here.
For extra crisp, you can raise the oven temperature to 450°F during the second half of cooking. Keep an eye on it so nothing burns.
