Sheet Pan Maple Dijon Sausage and Fall Veggies

Sheet Pan Maple Dijon Sausage and Fall Veggies is a simple one-pan dinner made with sliced smoked sausage, fall vegetables like sweet potatoes and Brussels sprouts, red onion, and garlic—all roasted together on a sheet pan.

What takes it up a notch is the maple Dijon sauce, which gives the dish that perfect balance of sweet, savory, and tangy.

There’s something about fall evenings that makes me crave cozy, fuss-free meals. On busy weeknights, I don’t want to juggle three pots and pans—I just want a hearty dinner that practically cooks itself. That’s exactly why I love making Sheet Pan Maple Dijon Sausage and Fall Veggies.

Sheet Pan Maple Dijon Sausage and Fall Veggies recipe is my go-to when I want bold flavors with minimal effort. The smoky sausage, caramelized sweet potatoes, and roasted Brussels sprouts come together beautifully.

Then everything gets tossed in a tangy-sweet maple Dijon sauce that makes each bite irresistible. Trust me, once you try this sausage sheet pan dinner, it will be a regular on your fall meal rotation.

How To Make  Sheet Pan Maple Dijon Sausage and Fall Veggies?

Recipe Overview

Sheet Pan Maple Dijon Sausage and Fall Veggies is a quick and hearty meal that brings cozy fall flavors to your table in under an hour.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Cuisine: American
• Course: Dinner / Main
• Difficulty Level: Easy
• Yield: 4 servings
• Calories per serving: ~380

Equipment You’ll Need

• 1 large sheet pan (or two smaller ones)
• Sharp knife & cutting board
• Mixing bowl
• Measuring spoons & cups
• Wooden spoon or spatula

Ingredients

For the Sheet Pan Bake:

• 12 oz (340g) smoked turkey sausage, sliced into 1/3-inch rounds (chicken, pork, or beef sausage all work)
• 16 oz (450g) sweet potatoes, peeled and cut into 3/4-inch cubes
• 16 oz (450g) Brussels sprouts, trimmed and halved
• 1/2 medium red onion, sliced
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon chopped parsley, for garnish
• 1 tablespoon parmesan shavings, for serving (optional)

For the Maple Dijon Sauce:

• 1/3 cup maple syrup
• 1/3 cup Dijon mustard

Ingredient Notes

1. Sausage: I use smoked turkey sausage, but chicken sausage, kielbasa, or pork sausage work just as well.

2. Vegetables: Don’t skip the sweet potatoes—they caramelize beautifully. You can sub in butternut squash or carrots if that’s what you have.

3. Maple Syrup: Real maple syrup gives the best flavor. Avoid pancake syrup here.

4. Dijon Mustard: This balances the sweetness and adds a little sharpness.

Direction

1. Preheat the Oven

Set your oven to 400°F (200°C). Line your sheet pan with parchment paper for easy cleanup.

2. Prep the Veggies & Sausage

Place sweet potatoes, Brussels sprouts, red onion, and garlic in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Toss until evenly coated.

👉 Tip: Cut all the veggies roughly the same size so they cook evenly.

3. Roast the Veggies First

Spread the veggies in a single layer on the sheet pan. Roast for 15 minutes.

4. Add the Sausage

After 15 minutes, remove the pan, add the sliced sausage, and give everything a quick toss. Return to the oven and roast another 15 minutes until veggies are tender and caramelized.

5. Make the Sauce

While the pan is roasting, whisk maple syrup and Dijon mustard together in a small bowl.

6. Toss Everything Together

Once the sausage and veggies are done, drizzle the maple Dijon sauce over the pan. Toss gently to coat.

7. Serve

 Sprinkle with fresh parsley and parmesan shavings if you like.

Nutrition

• Calories: ~380
• Protein: 19g
• Carbohydrates: 32g
• Fiber: 7g
• Fat: 18g
• Sugar: 14g
• Sodium: ~720mg

Tips

1. Swap Brussels sprouts for broccoli, cauliflower, or zucchini.

2. Use apple chicken sausage for a fall twist.

3. Add chopped apples to the pan for a sweet contrast.

4. For spice lovers, add a pinch of red pepper flakes.

5. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Expert Tips

1. Veggies still too firm? Cut them smaller so they cook faster.

2. Sausage drying out? Add it halfway through roasting (not from the start).

3. Too sweet? Add an extra spoonful of Dijon to balance it out.

4. Want it creamier? Stir in a dollop of Greek yogurt when serving.

Serving Suggestions

This sausage and veggie sheet pan dinner is filling on its own, but I like serving it with:

1. Warm crusty bread for soaking up the sauce

2. A simple green salad

3. Rice or quinoa if you want extra carbs

Recipe Notes

This meal is perfect for meal prep! Make a double batch, and you’ll have healthy lunches ready for the week.

FAQ

How to Prep This Sheet Pan Dinner Ahead?

You can chop all the veggies the night before and store them in a sealed container in the fridge. Mix up the maple Dijon sauce ahead of time too. When it’s dinner time, just toss everything on the sheet pan and roast. Easy!

Final Thoughts

If you’re craving an easy, hearty dinner that makes your kitchen smell like fall, you need to try this Sheet Pan Maple Dijon Sausage and Fall Veggies. It’s simple, colorful, and packs in so much flavor with just one pan.

I’d love to hear if you make this recipe! Leave me a comment or tag me on social media with your sheet pan creation—I can’t wait to see your twist on it.