Description

This Sheet-Pan Sausage and Fall Veggies recipe is a cozy, one-pan dinner packed with roasted sweet potatoes, Brussels sprouts, smoky sausage, and a tangy-sweet maple Dijon glaze. It’s the perfect fall meal: easy, hearty, and bursting with caramelized flavor—great for busy weeknights or laid-back Sundays.

Ingredients

Scale

Main Ingredients:

340 g (12 oz) smoked turkey sausage (or beef/pork/chicken), sliced into ⅓-inch pieces
450 g (16 oz) sweet potatoes, peeled and diced into ¾-inch cubes
450 g (16 oz) Brussels sprouts, trimmed and halved
½ medium red onion, roughly sliced
1 tbsp (15 g) minced garlic
2 tbsp (30 ml) olive oil
1 tsp Italian seasoning or Herbes de Provence
½ tsp salt
½ tsp black pepper
1 tbsp (4 g) chopped parsley, for garnish
1 tbsp (6 g) parmesan shavings, optional

Maple-Dijon Sauce:

80 ml (⅓ cup) maple syrup
80 ml (⅓ cup) Dijon mustard

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Instructions

Preheat oven to 200°C (400°F) and spray a large sheet pan with cooking spray.
Spread sweet potatoes and Brussels sprouts on the sheet pan, cut-side down.
Drizzle with olive oil and season with Italian herbs, salt, and pepper. Toss to coat.
Roast for 15 minutes.
Mix maple syrup and Dijon mustard in a small bowl or jar.
Add sausage, garlic, and red onion to the pan. Drizzle with half the maple-Dijon sauce. Toss gently.
Roast for another 15 minutes until sausage browns and veggies are fork-tender.
Drizzle with remaining sauce, toss again, and garnish with parsley and optional parmesan.
Serve hot.

Notes

Roast Brussels sprouts cut-side down for crisp edges.

Avoid overcrowding the pan for better caramelization.

Swap in other fall veggies like squash or red peppers.

Red pepper flakes add a spicy kick if desired.

Leftovers reheat best in the oven or stovetop for crisp texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sheet Pan / Roasted
Cuisine: American