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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage And Fall Veggies features caramelized sausage rounds and golden roasted fall vegetables with a balsamic-maple glaze. Roasted at high heat, everything caramelizes in one pan for an easy, hands-off dinner with tender Brussels sprouts and butternut squash.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links
  • 1.5 lb Italian sausage links sliced into rounds
butternut squash
  • 2 cup butternut squash peeled and cubed
Brussels sprouts
  • 2 cup Brussels sprouts halved
red onion
  • 1 red onion cut into wedges
bell peppers
  • 2 bell peppers cut into chunks
apple
  • 1 apple cored and sliced
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 minced
fresh rosemary
  • 1 tbsp fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment (high-heat roasting starts the caramelization).
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, fresh rosemary, Italian seasoning, salt, and pepper until the glaze looks evenly blended.
Arrange and roast
  1. Arrange Italian sausage rounds, butternut squash, Brussels sprouts, red onion wedges, bell pepper chunks, and apple slices in an even layer on the sheet pan.
  2. Drizzle the glaze over everything, then toss once to coat so vegetables and sausage shine lightly with sauce.
  3. Roast for 30-35 minutes, stirring once halfway, until vegetables are caramelized and the sausage is cooked through (look for browned edges on the squash and Brussels sprouts).
  4. Broil for 2-3 minutes to deepen caramelization, watching closely until the tops look more browned and glossy.

Notes

Pro tip: spread everything into a single layer so the cut sides can brown instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400F until hot. Freezing is not recommended because apples and Brussels sprouts can soften too much. For a lower-sodium option, choose a lower-sodium Italian sausage and use a lighter hand with salt and pepper.