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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies features caramelized sausage rounds and golden roasted squash, Brussels sprouts, and peppers tossed in a balsamic-maple Dijon glaze. Roast at 425°F for tender vegetables with browned edges, then broil briefly for extra color.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the pan and glaze
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Visual cue: parchment should be smooth and ready to catch drips.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and pepper. Visual cue: the glaze looks glossy and evenly blended.
Assemble and roast
  1. Arrange sausage rounds, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the sheet pan. Visual cue: vegetables and sausage have space to roast rather than steam.
  2. Drizzle the glaze over everything, then toss to coat. Visual cue: surfaces look lightly lacquered with sauce.
  3. Roast at 425°F for 30-35 minutes, stirring once halfway. Visual cue: vegetables are caramelized with browned edges and sausage is cooked through.
Caramelize extra
  1. Broil for 2-3 minutes to push extra caramelization. Visual cue: tops darken slightly in spots without burning.

Notes

For the best browning, spread everything into a single even layer and avoid crowding on the sheet pan. Store leftovers in the refrigerator up to 3-4 days; reheat in a 400°F oven until hot. Freezing is not recommended because Brussels sprouts and apple can soften and lose texture. If you want a lighter option, use chicken sausage and keep the same glaze for a similar sweet-tangy finish.