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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies delivers caramelized sausage rounds and golden roasted butternut squash, Brussels sprouts, red onion, bell peppers, and apple. Roasted at 425°F with a balsamic-maple Dijon glaze, it’s a one-pan main with tender, browned edges.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and vegetables
  • 1.5 lb Italian sausage links Sliced into rounds.
  • 2 cup butternut squash Peeled and cubed.
  • 2 cup Brussels sprouts Halved.
  • 1 red onion Cut into wedges.
  • 2 bell peppers Cut into chunks.
  • 1 apple Cored and sliced.
Balsamic-maple glaze
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic Minced.
  • 1 tbsp fresh rosemary
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper to taste Use to season.

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy cleanup.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and pepper until smooth.
Assemble
  1. Arrange Italian sausage rounds, butternut squash cubes, halved Brussels sprouts, red onion wedges, bell pepper chunks, and apple slices in an even layer on the sheet pan.
  2. Drizzle the balsamic-maple glaze over everything, then toss just enough to coat all vegetables and sausage.
Roast and finish
  1. Roast at 425°F for 30–35 minutes, stirring once halfway, until the vegetables are caramelized and the sausage is cooked through.
  2. Broil for 2–3 minutes to deepen browning, then remove immediately to avoid burning.

Notes

For the best caramelization, spread everything into a single even layer with some space between pieces. Refrigerate leftovers in a sealed container up to 3 days; reheat on a sheet pan at 400°F until hot. Freezing isn’t recommended because the apple and Brussels sprouts soften after thawing. If you want a lighter version, use chicken sausage (or turkey sausage) instead of Italian sausage to reduce calories while keeping the same glaze.