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.
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.
- 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.