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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies delivers caramelized sausage rounds and tender roasted autumn vegetables—brussels sprouts, butternut squash, red onion, bell peppers, and apple—on one rimmed baking sheet. The balsamic-maple Dijon glaze coats everything for sweet-savory flavor with crisp, golden edges.
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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: 520
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
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 425F and line a large rimmed baking sheet with parchment. This prevents sticking and helps the vegetables roast evenly.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, Italian seasoning, salt, and pepper until smooth. The glaze should look glossy and cohesive.
Assemble and roast
  1. Arrange the sliced sausage rounds, cubed butternut squash, halved Brussels sprouts, red onion wedges, bell pepper chunks, and sliced apple in an even layer on the sheet pan. Leave space so the vegetables can caramelize instead of steam.
  2. Drizzle the glaze over everything and toss to coat. Make sure each piece has a thin, even sheen.
  3. Roast at 425F for 30-35 minutes, stirring once halfway. Roast until vegetables are caramelized and the sausage is cooked through, with browned edges on the squash and Brussels sprouts.
Caramelize finish
  1. Broil for 2-3 minutes to add extra caramelization. Watch closely until the top edges look deeply golden but not burnt.

Notes

For best browning, spread everything into a single even layer and avoid overcrowding the pan. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan at 425F until hot, about 8-12 minutes. Freezing is not recommended due to the vegetables’ texture after thawing. For a lighter option, use turkey or chicken Italian sausage to reduce fat while keeping the same glaze.