Go Back

Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies with roasted butternut squash, Brussels sprouts, and caramelized sausage rounds. Oven-roasted vegetables cook tender while the sausage turns savory and browned, finished with a quick broil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links, sliced into rounds
  • 1.5 lb Italian sausage links
Butternut squash, peeled and cubed
  • 2 cup butternut squash
Brussels sprouts, halved
  • 2 cup Brussels sprouts
Red onion, cut into wedges
  • 1 red onion
Bell peppers, cut into chunks
  • 2 bell peppers
Apple, cored and sliced
  • 1 apple
Olive oil
  • 3 tbsp olive oil
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Maple syrup
  • 1 tbsp maple syrup
Dijon mustard
  • 1 tbsp Dijon mustard
Garlic, minced
  • 2 clove garlic
Fresh rosemary
  • 1 tbsp fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
Salt and pepper to taste
  • salt
  • black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and black pepper until smooth.
Assemble on the sheet pan
  1. Arrange the sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the prepared sheet pan.
  2. Drizzle the glaze over everything and toss to coat so the vegetables and sausage are lightly covered.
Roast and caramelize
  1. Roast for 30-35 minutes at 425°F, stirring once halfway, until the vegetables are caramelized and the sausage is cooked through.
  2. Broil for 2-3 minutes to add extra caramelization, watching closely so the edges brown without burning.

Notes

For the best caramelization, spread everything into a single even layer with some space between pieces so steam can escape. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the sheet pan at 400°F until hot. Freezing is not recommended for the best texture, but it can be frozen up to 2 months if needed. For a lighter option, use chicken sausage (or turkey sausage) to reduce saturated fat while keeping the same glaze and roast time.