Sheet Pan Maple Dijon Sausage and Fall Veggies Recipe

This Sheet Pan Maple Dijon Sausage and Fall Veggies recipe is an easy one-pan dinner made with roasted sweet potatoes, Brussels sprouts, apples, and sausage tossed in a sweet and tangy maple Dijon glaze. It’s a quick, flavorful fall sheet pan meal that’s perfect for busy weeknights with minimal cleanup.

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Course: Dinner

Cuisine: American

Keyword: Sheet Pan Maple Dijon Sausage and Fall Veggies Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 375kcal

Equipment

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

Instructions

Preheat oven

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

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.

Make the glaze:

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

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.

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.

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.

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