Sheet-Pan Maple-Dijon Sausage and Fall Veggies – A quick sheet pan dinner that is easy-to-make and full of Fall flavors! This sheet-pan sausage recipe with sweet potato and Brussels sprout is quick to throw together: dump everything on a sheet pan and roast for 30 minutes. Perfect for a cozy and heartwarming family dinner. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Fall Sausage and Veggie Sheet Pan Dinner
- 12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or beef, pork, chicken…)
- 16 oz (450g) sweet potatoes, peeled and diced into 3/4-inch cubes
- 16 oz. (450g) brussels sprouts, trimmed and halved
- 1/2 medium red onion, roughly sliced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1/2 teaspoon salt and freshly ground black pepper
- 1 tablespoon chopped parsley, for garnish
- 1 tablespoon parmesan shavings, for serving (optional)
The sauce
- 1/3 cup maple syrup
- 1/3 cup Dijon mustard
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the sausage and veggies sheet pan dinner: Preheat your oven to 400ºF (200ºC). Lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Turn the Brussels sprouts cut side down so they get that nice golden sear!
2. Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast the sweet potatoes and Brussels sprouts for a first round in the preheated oven for 15 minutes.
3. In the meantime, make the sauce: Combine maple syrup and Dijon mustard in a mason jar and shake well.
4. Remove the sheet pan from the oven, and add sliced sausage, garlic, and red onion. Drizzle half the maple-dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer. Return the sheet pan to the oven and continue to roast until veggies are tender, about 15 minutes longer.
5. Remove the sheet pan from the oven. Drizzle the remaining sauce over the sausage and veggies and toss to coat. Sprinkle the sausage and veggies sheet pan with parsley and parmesan and serve immediately. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Fall sausage and veggies sheet pan dinner
- Go easy on salt with the veggies at first, because the sausage is already salted.
- Try using broccoli florets instead of Brussels sprout.
- For another great option, try substituting diced butternut squash to the sweet potatoes. It’s delicious!
How to prep this sheet pan dinner ahead
Peel and cut all the veggies and place in an airtight container, in the fridge, for up to 2 days. Make the vinaigrette and store in the fridge.
More sheet-pan dinner recipes you might like
- Sheet-Pan Chili-Lime Tilapia Recipe with Veggies
- Sheet-Pan Maple-Glazed Chicken with Sweet Potatoes
- Sheet Pan Steak and Potatoes
- 10-Minute Sheet Pan Steak with Lemon Zucchini
Photo credit: © Eatwell101.com
Leave a Reply
Holly
2022-06-21 21:48:16
This has been an absolute staple in our family for over a year! I switch out the veggies based on what I have on hand. We serve it over rice and I usually double it so we can have plenty of leftovers. Have you ever made this and frozen it? I am thinking about doing that for a friend who just had a baby. Would love to if it freezes well.
