Introduction

Hey there, friend! Do you ever get that feeling when the leaves start to turn, and there’s that crispness in the air, and all you want is something warm, comforting, and just ridiculously easy for dinner? Yeah, me too. That’s where this Sheet Pan Maple Dijon Sausage and Fall Veggies recipe comes in. It’s one of those magical meals that practically cooks itself, leaving you with more time to curl up with a good book (or wrangle the kids, let’s be real!). It brings together all the best flavors of fall – sweet potatoes, earthy Brussels sprouts, savory sausage, and that irresistible sweet-and-tangy maple dijon glaze. Plus, clean-up is a breeze! Trust me, this one is going to become a regular in your fall rotation.

Why You’ll Love This Recipe

Seriously, what’s not to love about a meal that delivers big on flavor with minimal effort? Here’s why this recipe is about to become your new best friend:

Fast: From chopping board to dinner table in under 30-40 minutes. Perfect for busy weeknights!
Easy: Chop, toss, spread, roast. That’s pretty much it. One pan means way less dish duty. Hallelujah!
Giftable (Okay, maybe not giftable in a box, but shareable!): This recipe is easy to double or triple for gatherings or meal prep. Your friends and family will thank you!
Crowd-Pleasing: It hits all the flavor notes – savory, sweet, tangy, slightly caramelized. Even picky eaters often find something to love here.

Ingredients

Alright, let’s gather our goodies! These are simple, wholesome ingredients you can find easily. We’re going for maximum flavor with minimum fuss.

12 oz (340g) smoked turkey sausage (or beef, chicken), sliced: Pick your favorite! Smoked sausage adds so much flavor without needing extra cooking. Slice them into nice, substantial rounds, about 1/3-inch thick.
16 oz (450g) sweet potatoes, peeled and diced: Those gorgeous orange gems! Dice them into roughly 3/4-inch cubes so they cook through evenly alongside the other veggies.
16 oz (450g) brussels sprouts, trimmed and halved: Trim off the tough ends and slice any larger sprouts in half so they roast up beautifully and get those crispy edges we all crave.
1/2 medium red onion, roughly sliced: Red onion adds a lovely pop of color and a sweet, savory note when roasted. Just slice it into generous pieces.
1 tablespoon minced garlic: Because… garlic! It adds that essential aromatic depth. Freshly minced is best!
2 tablespoons olive oil: Our trusty friend for getting everything nice and roasted.
1 teaspoon Italian seasoning or Herbes de Provence: This blend adds a warm, earthy, and slightly floral note that complements the fall flavors perfectly. Use whichever you have on hand!
1/2 teaspoon salt: To enhance all those delicious flavors.
1/2 teaspoon freshly ground black pepper: For a little bit of warmth and spice.
1/3 cup maple syrup: Make sure it’s pure maple syrup for that authentic sweetness and depth. This is key to the glaze!
1/3 cup Dijon mustard: The tangy counterpart to the maple syrup. Dijon has that classic pungent flavor that cuts through the richness and makes the glaze sing.
1 tablespoon chopped parsley, for garnish (optional): A sprinkle of fresh green brightens everything up at the end.
1 tablespoon parmesan shavings, for serving (optional): A little salty, nutty parmesan is never a bad idea!

How to Make It

Okay, let’s get this sheet pan party started! It’s seriously simple, I promise.

Preheat your oven to 400°F (200°C). If you have a large baking sheet, line it with parchment paper for super easy cleanup. This is my favorite little trick!
In a large bowl, toss together the diced sweet potatoes, halved Brussels sprouts, and sliced red onion. Drizzle with the olive oil, add the minced garlic, Italian seasoning (or Herbes de Provence), salt, and pepper. Toss everything gently until the veggies are evenly coated.
In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. This is your glorious glaze!
Add the sliced smoked sausage to the bowl with the seasoned vegetables. Pour the maple-dijon glaze over everything. Toss gently again until the sausage and veggies are well coated in that sticky-sweet-tangy sauce.
Spread the mixture out in a single layer on your prepared baking sheet. Make sure not to overcrowd the pan – the veggies need space to roast and caramelize, not steam. If your pan is too small, use two!
Pop the sheet pan into your preheated oven. Roast for 20-25 minutes, or until the sweet potatoes are tender, the Brussels sprouts have some lovely crispy edges, and the sausage is heated through and maybe a little caramelized. About halfway through (around 10-12 minutes), give everything a good stir or flip to ensure even cooking and browning.
Once everything is beautifully roasted and tender-crisp, carefully remove the sheet pan from the oven.
Serve immediately! You can garnish with fresh chopped parsley and parmesan shavings if you like. Enjoy that incredible flavor combo!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around based on what you have or what you love.

Sausage Swap: Any smoked sausage works! Try kielbasa, andouille for a kick, or even a plant-based sausage.
Veggie Variety: No Brussels sprouts? Try broccoli or cauliflower florets. Not a fan of sweet potatoes? Butternut squash or regular potatoes (cut smaller as they take longer) are good swaps. Add bell peppers, zucchini (add later as they cook faster), or carrots.
Spice It Up: Add a pinch of red pepper flakes to the glaze or the veggies for a little heat.
Herb Swap: Thyme or rosemary would be lovely instead of Italian seasoning.
Add-ins: Toss in some chopped apple wedges during the last 15 minutes for extra fall flavor. A handful of chopped pecans or walnuts added in the last 5-10 minutes can add wonderful crunch.

Tips for Success

A few little pointers to make sure your sheet pan dinner is a absolute winner every time:

Don’t Overcrowd the Pan: I mentioned it before, but it’s the most common mistake! Giving everything space ensures it roasts and gets caramelized, rather than steaming and getting soggy. Use two pans if needed!
Cut Veggies Uniformly: Try to cut your sweet potatoes and Brussels sprouts roughly the same size so they cook at the same rate.
Parchment Paper is Your Friend: Seriously, it makes cleanup SO much easier. Don’t skip it if you have it.
Taste and Adjust: Once everything is roasted, taste a sweet potato or sprout. Need a little more salt? A tiny drizzle more maple? Adjust to your liking!
Prep Ahead: You can chop all your veggies ahead of time and store them in an airtight container in the fridge for a day or two. Wait to toss with oil and sauce right before roasting.

How to Store It

Got leftovers? Lucky you! This sheet pan dinner reheats surprisingly well.

Once cooled completely, store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it, but for the best texture (closer to freshly roasted), spread it back out on a small baking sheet and warm it in a 350°F (175°C) oven for 10-15 minutes, or in a toaster oven or air fryer.

FAQs

Q: Can I use smoked sausage that isn’t turkey?
A: Absolutely! Any fully cooked smoked sausage like pork kielbasa, beef sausage, or even a spicy andouille will work beautifully and bring its own flavor. Just make sure it’s the pre-cooked kind.
Q: Is this recipe spicy?
A: No, the Dijon mustard gives it tang, not significant heat. If you want spice, add red pepper flakes as suggested in the substitutions!
Q: Can I make this ahead of time?
A: You can prep the chopping ahead of time (up to 2 days). It’s best to toss everything with the oil, spices, and sauce right before roasting to prevent the veggies from getting soggy.
Q: What should I serve with this?
A: This is really a complete meal on its own! But if you want something extra, a simple side salad or a scoop of quinoa or rice would be lovely.

I hope you give this easy sheet pan meal a try! It’s truly comfort food perfection for busy evenings. Happy cooking, my friend!

Cozy & Easy Sheet Pan Maple Dijon Sausage & Fall Veggies

This Sheet Pan Maple Dijon Sausage and Fall Veggies recipe is a magical, easy-to-clean-up meal perfect for fall. It combines sweet potatoes, Brussels sprouts, savory sausage, and a sweet-and-tangy maple dijon glaze, promising big flavor with minimal effort.

Print Recipe Pin Recipe

Cook Time 25

Equipment

large baking sheet or two
Parchment paper optional, for lining baking sheet
Large bowl
Small bowl
Whisk
Oven

Ingredients

Main Ingredients

12 oz smoked turkey sausage 340g; or beef, chicken; sliced into 1/3-inch rounds
16 oz sweet potatoes 450g; peeled and diced into 3/4-inch cubes
16 oz brussels sprouts 450g; trimmed and halved
0.5 medium red onion roughly sliced
1 tablespoon garlic minced
2 tablespoons olive oil
1 teaspoon Italian seasoning or Herbes de Provence
0.5 teaspoon salt
0.5 teaspoon black pepper freshly ground
0.33 cup maple syrup pure maple syrup
0.33 cup Dijon mustard
1 tablespoon parsley chopped, for garnish (optional)
1 tablespoon parmesan shavings for serving (optional)

Instructions

Preheat your oven to 400°F (200°C). If you have a large baking sheet, line it with parchment paper for super easy cleanup.
In a large bowl, toss together the diced sweet potatoes, halved Brussels sprouts, and sliced red onion. Drizzle with the olive oil, add the minced garlic, Italian seasoning (or Herbes de Provence), salt, and pepper. Toss everything gently until the veggies are evenly coated.
In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. This is your glorious glaze!
Add the sliced smoked sausage to the bowl with the seasoned vegetables. Pour the maple-dijon glaze over everything. Toss gently again until the sausage and veggies are well coated in that sticky-sweet-tangy sauce.
Spread the mixture out in a single layer on your prepared baking sheet. Make sure not to overcrowd the pan – the veggies need space to roast and caramelize, not steam. If your pan is too small, use two!
Pop the sheet pan into your preheated oven. Roast for 20-25 minutes, or until the sweet potatoes are tender, the Brussels sprouts have some lovely crispy edges, and the sausage is heated through and maybe a little caramelized. About halfway through (around 10-12 minutes), give everything a good stir or flip to ensure even cooking and browning.
Once everything is beautifully roasted and tender-crisp, carefully remove the sheet pan from the oven.
Serve immediately! You can garnish with fresh chopped parsley and parmesan shavings if you like. Enjoy that incredible flavor combo!

Notes

Tips for Success:
- Don't Overcrowd the Pan: Giving everything space ensures it roasts and gets caramelized, rather than steaming and getting soggy. Use two pans if needed!
- Cut Veggies Uniformly: Try to cut your sweet potatoes and Brussels sprouts roughly the same size so they cook at the same rate.
- Parchment Paper is Your Friend: Seriously, it makes cleanup SO much easier. Don't skip it if you have it.
- Taste and Adjust: Once everything is roasted, taste a sweet potato or sprout. Need a little more salt? A tiny drizzle more maple? Adjust to your liking!
- Prep Ahead: You can chop all your veggies ahead of time and store them in an airtight container in the fridge for a day or two. Wait to toss with oil and sauce right before roasting.

How to Store It:
Once cooled completely, store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it, but for the best texture (closer to freshly roasted), spread it back out on a small baking sheet and warm it in a 350°F (175°C) oven for 10-15 minutes, or in a toaster oven or air fryer.