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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies is a one-pan roast at 425F, with caramelized sausage rounds and golden butternut squash, Brussels sprouts, and onions. A balsamic-maple glaze coats everything for a sticky-sweet finish after a quick broil.
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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 and pepper
  • 1 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 for easy cleanup.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, Italian seasoning, salt, and pepper until the glaze looks smooth and evenly blended.
Assemble and roast
  1. Arrange the sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the sheet pan.
  2. Drizzle the glaze over everything, then toss gently just until coated so the vegetables and sausage look shiny.
  3. Roast at 425F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and the sausage is cooked through.
  4. Broil for 2-3 minutes for extra caramelization, watching closely until browned edges appear.

Notes

For the best caramelization, keep the sheet pan in a single even layer so steam can escape—crowding will make everything softer instead of browned. Store leftovers in the fridge for up to 4 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended because the Brussels sprouts and apple can soften after thawing. For a lighter option, use chicken sausage or turkey sausage in the same amounts.