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Sheet Pan Sausage and Fall Veggies

Sheet Pan Sausage and Fall Veggies are roasted at high heat for caramelized squash, tender Brussels sprouts, and fully cooked sausage in one pan. Toss everything with a balsamic-maple Dijon glaze so the edges brown beautifully as they roast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links
  • 1.5 lb Italian sausage links
Butternut squash
  • 2 cup butternut squash
Brussels sprouts
  • 2 cup Brussels sprouts
Red onion
  • 1 red onion
Bell peppers
  • 2 bell peppers
Apple
  • 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
  • 2 clove garlic
Fresh rosemary
  • 1 tbsp fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
Salt and pepper
  • 0.25 salt and pepper to taste Use enough to season to your preference.

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment, so the vegetables roast without sticking.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, plus salt and pepper until smooth and glossy.
Assemble
  1. Arrange sliced sausage, butternut squash, Brussels sprouts, red onion wedges, bell pepper chunks, and sliced apple in an even layer for consistent browning.
  2. Drizzle the glaze over everything and toss to coat, coating the cut sides so they caramelize in the oven.
Roast and caramelize
  1. Roast for 30-35 minutes at 425F, stirring once halfway, until vegetables are caramelized and sausage is cooked through.
  2. Broil for 2-3 minutes to deepen the caramelization, watching closely until browned at the edges.

Notes

For best caramelization, don’t overcrowd the sheet pan—use a large enough rimmed baking sheet so cut surfaces can brown. Refrigerate leftovers in an airtight container up to 3-4 days; reheat on a sheet pan in a 425F oven until hot. Freezing: yes, freeze for up to 2 months (texture softens slightly). For a lighter option, use turkey or chicken sausage instead of Italian sausage to reduce fat while keeping the same glaze and roasting method.