Sheet-Pan Sausage and Fall Veggies Recipe
A quick sheet-pan dinner that’s easy to make and full of Fall flavors! This sheet-pan sausage and fall veggies recipe features smoked sausage, Brussels sprouts, sweet potatoes, and red onion, roasted until golden and tossed with a maple-Dijon sauce. The sweet potatoes become tender, the Brussels sprouts develop crispy edges, and the sausage browns in the oven. With just 10 minutes of prep and 30 minutes of roasting, this one-pan dinner makes six servings and is a great option for busy fall weeknights. Perfect for a cozy and heartwarming family dinner. Enjoy!
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Ingredients list for the 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 Maple-Dijon sauce
- 1/3 cup maple syrup
- 1/3 cup Dijon mustard
Tips to make the sausage and veggies sheet pan dinner
- Cut the sweet potatoes evenly. Keep the cubes around 3/4 inch so they roast at approximately the same rate as the Brussels sprouts.
- Use fully cooked smoked sausage. Turkey, chicken, pork, or beef smoked sausage can work well in this recipe.
- Avoid overcrowding the pan. Spread the ingredients in a single layer so the vegetables roast rather than steam. Use two baking sheets if necessary.
- Go easy on the salt. Smoked sausage and Dijon mustard already add saltiness.
- Try different vegetables. Broccoli florets can replace Brussels sprouts, while diced butternut squash makes a delicious alternative to sweet potatoes.
- Adjust the maple-Dijon sauce to taste. Different Dijon mustards vary in sharpness, so taste the sauce before adding it to the vegetables.
How to prep this sheet pan dinner ahead
Peel and cut all the vegetables, then store them in an airtight container in the fridge for up to 2 days. Make the maple-Dijon sauce and store it in the fridge.
How to Store and Reheat Sheet-Pan Sausage and Veggies
Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat or in a 375°F (190°C) oven until heated through. You can also microwave for a quicker option, though the vegetables will be softer.
For the best texture, reheat the leftovers uncovered in the oven to help the Brussels sprouts and sweet potatoes regain some of their roasted edges.
Directions
1. Prepare the vegetables. Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet. Spread the diced sweet potatoes and halved Brussels sprouts in a single layer, placing the Brussels sprouts cut-side down for better browning.
2. Season and roast. Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, salt, and freshly ground black pepper. Toss gently to coat, then roast for 15 minutes.
3. Make the maple-Dijon sauce. While the vegetables roast, whisk together the maple syrup and Dijon mustard in a small bowl until smooth. Divide the sauce into two portions, reserving half for serving.
4. Add the sausage and aromatics. Remove the baking sheet from the oven. Add the sliced smoked sausage, red onion, and minced garlic. Drizzle with half the maple-Dijon sauce and toss gently to coat. Spread everything back into an even layer.
5. Finish roasting. Return the baking sheet to the oven and roast for another 15 minutes, or until the sweet potatoes are tender, the Brussels sprouts are golden around the edges, and the sausage is heated through and lightly browned.
6. Finish and serve. Remove the sheet pan from the oven. Drizzle with the reserved maple-Dijon sauce and toss gently. Sprinkle with chopped parsley and Parmesan shavings, if using. Serve warm. Enjoy!
Popular combinations from real meal plans.What readers planned alongside this recipe
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
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I have made this recipe so many times. It’s amazing. Yesterday I accidentally used honey instead of maple syrup and it’s still just as good! Just fyi!
Best sheet pan meal! So easy! Use with Teton sausage. Make with butternut squash. Brussel sprouts broccoli or whatever we have on hand. A staple in our house. Thanks for a great and easy recipe!
Can I use frozen sweet potatoes and Brussels sprouts? The baking instructions say 20 mins, when would be a good time to add the rest of my veggies and sausage? Thanks!
Excellent. I used what I had on-hand. Carrots, yellow squash, zucchini, butternut squash, sweet potatoes, and red onion. Chicken sausage was a perfect substitution. Would make again.
super easy and delicious
