Sheet Pan Maple Dijon Sausage and Fall Veggies Recipe

Sheet Pan Maple Dijon Sausage and Fall Veggies Recipe is a simple one-pan dinner that combines roasted sweet potatoes, Brussels sprouts, apples, and sausage with a maple-Dijon glaze. Everything cooks together on a sheet pan, which makes it easy to prepare and even easier to clean up.

The magic of this recipe is in the sweet and savory balance: the maple syrup brings warmth and sweetness, the Dijon mustard adds tang, the sausage gives protein and flavor,

and the roasted veggies caramelize beautifully in the oven. It’s basically the perfect fall sheet pan meal—hearty, flavorful, and comforting without being heavy.

There’s something about fall evenings that makes me crave cozy flavors without wanting to spend hours in the kitchen. That’s where this Sheet Pan Maple Dijon Sausage and Fall Veggies recipe comes in.

I made this on a weeknight when I had leftover sweet potatoes and apples sitting on my counter, and wow—it instantly became a favorite.

The sweet maple syrup, tangy Dijon mustard, hearty chicken sausage, and caramelized veggies all roast together on one pan, which means less mess and more flavor.

This recipe is special to me because it’s a total family-pleaser. My kids love the sweetness from the maple syrup and apples, and I love that it packs in veggies without any fuss.

It’s perfect for a quick weeknight dinner, meal prep, or even a casual dinner party when you want something comforting yet easy.

How To Make  Sheet Pan Maple Dijon Sausage And Fall Veggies Recipe?

Recipe Overview

This Sheet Pan Maple Dijon Sausage and Fall Veggies recipe combines roasted sweet potatoes, Brussels sprouts, apples, and chicken sausage, all tossed in a maple Dijon glaze. It’s a wholesome, one-pan fall sheet pan meal that’s both delicious and stress-free.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Cuisine: American
• Course: Dinner
• Difficulty Level: Easy
• Yield: 4 servings
• Calories per Serving: ~375
• Serving Size: 1 plate (about 1/4 of recipe)

Equipment Needed:

• Large sheet pan (use a rimmed one to catch juices)
• Sharp knife and cutting board
• Mixing bowl
• Measuring cups and spoons
• Parchment paper (optional, for easier cleanup)

Ingredients

• 1 lb sweet potatoes (about 1 large), peeled and diced into ½–1 inch cubes
• 16 oz Brussels sprouts, ends trimmed and halved lengthwise
• 3 Tablespoons olive oil, divided
• 2 medium apples, diced
• 2 (11 oz) packages maple sausage (I used Al Fresco Chicken Sausage), sliced into ½-inch pieces
• 2 Tablespoons fresh thyme leaves
• 2 teaspoons fresh chopped rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup pure maple syrup
• 1 Tablespoon Dijon mustard

Ingredient Notes

1. Sweet Potatoes:

Butternut squash works well here too if that’s what you have.

2. Brussels Sprouts:

Make sure to halve them so they cook evenly.

3. Apples:

Choose a firm, crisp variety like Honeycrisp or Granny Smith, as they hold up well during roasting.

4. Chicken Sausage:

I love using maple chicken sausage for the sweet-savory balance, but kielbasa or turkey sausage also work.

5. Maple Syrup & Dijon Mustard:

This is the star sauce for sheet pan sausage and veggies. It gives that fall comfort flavor.

Instructions

1. Preheat the oven

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

2. Prep the veggies:

Toss the sweet potatoes and Brussels sprouts in 2 Tablespoons olive oil, salt, and pepper. Spread them evenly on the sheet pan and roast for 20 minutes. This gives them a head start.

3. Make the glaze:

In a small bowl, whisk together maple syrup, Dijon mustard, fresh thyme, rosemary, and the remaining 1 Tablespoon olive oil.

4. Add sausage and apples:

After 20 minutes, pull the pan from the oven. Add the sliced sausage and diced apples to the veggies. Drizzle everything with the maple Dijon glaze and toss to coat.

5. Finish roasting:

Return to the oven and bake for another 15–20 minutes, or until the veggies are tender and caramelized, and the sausage is browned.

6. Serve:

Plate it up warm, and drizzle any extra pan juices over the top for extra flavor.

💡 Pro Tip: Don’t overcrowd the pan. Give the veggies room to roast instead of steam—that’s the key to crispy edges.

Nutrition (Per Serving)

• Calories: 375
• Protein: 19g
• Carbs: 34g
• Fat: 18g
• Fiber: 6g
• Sugar: 15g

Tips and Variations

1. Swap sweet potatoes with butternut squash or carrots.

2. Try different sausages like turkey sausage, kielbasa, or even plant-based sausage for a vegetarian option.

3. Add broccoli or red onion for more veggie variety.

4. Prep ahead: Chop all your veggies in the morning and store them in the fridge, then just toss and roast at dinnertime.

5. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep everything crisp.

Expert Tips

1. Veggies too soft? Cut them larger next time so they hold their texture.

2. Glaze burning? Lower the oven rack slightly—it prevents maple syrup from caramelizing too quickly.

3. Not enough flavor? Add a splash of apple cider vinegar or an extra spoon of Dijon to the glaze.

Serving Suggestions

This recipe is hearty enough on its own, but here are a few ideas:

1. Serve over wild rice or quinoa for a filling dinner.

2. Pair with a simple green salad dressed with balsamic vinaigrette.

3. Add warm crusty bread to soak up the maple Dijon sauce.

Recipe Note

This dish tastes even better the next day because the flavors meld together overnight. Perfect for meal prep lunches!

FAQ

Final Thoughts

If you’re craving a comforting fall sheet pan meal that’s full of flavor and requires little cleanup, this Sheet Pan Maple Dijon Sausage and Fall Veggies is for you.

It’s quick, cozy, and packed with wholesome ingredients. Try it out this week, and let me know how it turns out—I’d love to hear if your family enjoys it as much as mine does!