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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies roast Italian sausage rounds with caramelized butternut squash, Brussels sprouts, and peppers until everything turns golden and tender. Tossed in a balsamic-maple Dijon glaze, it’s a one-pan dinner with deeply browned edges and juicy bites.
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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, 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
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment.
Make the glaze
  1. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, fresh rosemary, Italian seasoning, and salt and pepper to taste until smooth and combined.
Assemble the sheet pan
  1. Arrange sliced Italian sausage rounds, butternut squash, halved Brussels sprouts, red onion wedges, bell pepper chunks, and sliced apple in an even layer on the lined baking sheet.
  2. Drizzle the glaze over everything and toss until the sausage and vegetables look evenly coated.
Roast and caramelize
  1. Roast at 425F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and the sausage is cooked through.
  2. Broil for 2-3 minutes to encourage extra caramelization, watching closely so edges turn golden-brown.

Notes

For the best caramelization, spread everything into a single even layer with a little space between pieces. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan in a 400F oven until hot. Freezing is not recommended because the vegetables can soften too much. For a lighter option, use chicken sausage instead of Italian sausage to reduce overall fat.