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Sheet-Pan Maple-Dijon Sausage and Fall Veggies

Sheet-Pan Maple-Dijon Sausage and Fall Veggies

This one-pan dinner combines juicy sausage, sweet maple-Dijon glaze, and roasted fall vegetables like sweet potatoes, Brussels sprouts, and apples. It’s a quick weeknight meal packed with seasonal flavor and minimal cleanup!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz smoked sausage or chicken sausage sliced
  • 2 cups Brussels sprouts halved
  • 1 large sweet potato peeled and cubed
  • 1 red apple chopped
  • 1 red onion sliced
  • 2 tbsp olive oil
  • Salt & black pepper to taste
  • 1 tbsp fresh rosemary or 1 tsp dried
  • Maple-Dijon Glaze:
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • Large baking sheet
  • Knife & cutting board
  • Mixing bowls
  • Whisk or fork

Method
 

  1. Preheat oven
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  3. Prep veggies & sausage
  4. In a large bowl, toss sweet potatoes, Brussels sprouts, apples, and onion with olive oil, salt, pepper, and rosemary.
  5. Spread in an even layer on the sheet pan. Nestle sausage slices throughout.
  6. Mix glaze
  7. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
  8. Roast
  9. Drizzle half of the glaze over the sheet pan. Roast for 15 minutes.
  10. Remove from oven, toss gently, then drizzle with remaining glaze.
  11. Return to oven and roast another 10–15 minutes, until vegetables are tender and caramelized.
  12. Serve
  13. Serve hot, straight from the pan or over quinoa, rice, or greens.

Notes

Swap in butternut squash or carrots if preferred.
Chicken-apple sausage works great with this recipe!
Double the glaze for extra drizzling.