Sheet-Pan Sausage and Fall Veggies Recipe
A quick sheet pan dinner that is easy-to-make and full of Fall flavors! This sheet-pan sausage recipe with sweet potatoes and Brussels sprouts is quick to throw together: simply dump everything on a sheet pan and roast for 30 minutes. Perfect for a cozy and heartwarming family dinner. Enjoy!
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
- Go easy on salt with the veggies at first, because the sausage is already salted.
- Try using broccoli florets instead of Brussels sprouts.
- For another great option, try substituting diced butternut squash for the sweet potatoes. It’s delicious!
How to prep this sheet pan dinner ahead
Peel and cut all the vegetables and place in an airtight container, in the fridge, for up to 2 days. Make the vinaigrette and store in the fridge.
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!
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
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
so easy and DELICIOUS! Prob the best sheet pan dish I’ve ever made. I used less sauce than the recipe called for cause I’m not a big fan of mustard, but it ended up being so good in the final product.
