Sheet-Pan Maple-Dijon Sausage and Fall Veggies is a simple, flavorful meal that highlights the best of autumn ingredients. With caramelized roasted vegetables, savory sausage, and a sweet and tangy maple-Dijon glaze, this dish is perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
- One-Pan Wonder – Easy cleanup and minimal prep make this a stress-free meal.
- Sweet & Savory Flavor – The maple-Dijon glaze adds the perfect balance of sweetness and tang.
- Perfect for Meal Prep – Great for making ahead and reheating throughout the week.
- Customizable – Swap out the veggies or sausage for your favorites.
- Healthy & Nutritious – Packed with fiber, protein, and vitamins from seasonal ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Smoked sausage (chicken, turkey, or pork)
- Sweet potatoes (cubed)
- Brussels sprouts (halved)
- Red onion (sliced)
- Carrots (sliced)
- Olive oil
- Maple syrup
- Dijon mustard
- Apple cider vinegar
- Garlic powder
- Salt and pepper
- Fresh thyme (optional, for garnish)
Directions
- Preheat Oven – Set to 400°F and line a baking sheet with parchment paper.
- Prepare the Veggies – Chop sweet potatoes, Brussels sprouts, onions, and carrots into uniform pieces.
- Make the Glaze – Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Toss and Arrange – In a large bowl, toss the veggies and sausage slices with the glaze. Spread evenly on the sheet pan.
- Roast – Bake for 25-30 minutes, tossing halfway through, until the veggies are tender and caramelized.
- Serve – Garnish with fresh thyme and enjoy hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version – Add red pepper flakes or swap in a spicy sausage.
- Different Veggies – Try butternut squash, parsnips, or bell peppers.
- Honey-Dijon Alternative – Use honey instead of maple syrup for a different sweetness.
- Vegetarian Option – Use plant-based sausage or roasted chickpeas.
- Cheesy Finish – Sprinkle with crumbled feta or parmesan before serving.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw before reheating.
- Reheating: Warm in a 375°F oven for 10 minutes or microwave in 30-second intervals.
FAQs
Can I use fresh sausage instead of smoked?
Yes! Brown it in a skillet first or bake longer to ensure it cooks through.
What’s the best sausage to use?
Smoked turkey, chicken, or pork sausage all work well in this dish.
Can I prep this meal ahead of time?
Yes! Chop the veggies and mix the glaze in advance, then bake when ready.
How do I prevent veggies from getting soggy?
Spread them out on the sheet pan to allow even roasting and caramelization.
Can I use frozen vegetables?
Fresh is best for roasting, but you can use frozen with extra roasting time.
What’s a good side dish for this meal?
Serve with rice, quinoa, or crusty bread for a complete meal.
Can I double the recipe?
Yes! Use two sheet pans to avoid overcrowding.
How can I make this dish lower in carbs?
Swap sweet potatoes for cauliflower or more Brussels sprouts.
Does this recipe work in an air fryer?
Yes! Cook at 375°F for about 15-20 minutes, shaking halfway.
What other dressings can I use?
Try balsamic glaze or a mustard vinaigrette for a different twist.
Conclusion
Sheet-Pan Maple-Dijon Sausage and Fall Veggies is a quick, easy, and flavorful dish that brings out the best of autumn ingredients. With minimal prep and a delicious glaze, it’s a go-to recipe for busy nights. Try it today and enjoy a wholesome, satisfying meal!
PrintSheet-Pan Maple-Dijon Sausage and Fall Veggies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
Description
This easy sheet-pan meal is packed with smoky sausage, roasted fall vegetables, and a sweet-savory maple-Dijon glaze. It’s perfect for a cozy dinner, meal prep, or a quick weeknight meal. Just toss everything on a pan, bake, and enjoy a delicious, fuss-free dish!
Ingredients
- 1 pound smoked sausage (such as kielbasa or chicken sausage), sliced into rounds
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 large red onion, sliced
- 1 large apple, sliced (such as Honeycrisp or Gala)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- For the Maple-Dijon Glaze:
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (204°C) and line a large sheet pan with parchment paper.
- Prepare the Vegetables & Sausage:
- In a large bowl, toss the butternut squash, Brussels sprouts, red onion, and apple slices with olive oil, salt, pepper, thyme, and smoked paprika.
- Spread evenly on the sheet pan.
- Add the Sausage:
- Nestle the sliced sausage among the vegetables on the sheet pan.
- Make the Maple-Dijon Glaze:
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic.
- Drizzle half of the glaze over the sausage and veggies.
- Bake:
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Finish & Serve:
- Drizzle the remaining maple-Dijon glaze over the cooked sausage and veggies.
- Serve warm and enjoy!
Notes
- :
- Make it Spicier: Add a pinch of red pepper flakes or a drizzle of hot honey.
- Protein Swap: Use chicken thighs, pork sausage, or turkey sausage instead.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Recipe Details:
Nutrition
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
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