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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage And Fall Veggies with caramelized sausage rounds and golden roasted butternut squash, Brussels sprouts, and red onion. Oven-roasted in a balsamic-maple Dijon glaze for tender vegetables and savory, browned 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
Balsamic-maple Dijon glaze
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic Minced
  • 1 tbsp fresh rosemary
  • 1 tsp Italian seasoning
  • Salt and pepper to taste 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, ensuring it covers the surface for easy cleanup.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, fresh rosemary, Italian seasoning, salt, and pepper until the glaze looks uniform.
Arrange and coat
  1. Arrange the sliced Italian sausage, butternut squash, Brussels sprouts, red onion wedges, bell pepper chunks, and sliced apple in an even layer on the sheet pan.
  2. Drizzle the glaze over everything, then toss gently just until all vegetables and sausage are coated.
Roast and caramelize
  1. Roast at 425F for 30-35 minutes, stirring once halfway through, until the vegetables are caramelized and the sausage is cooked through.
  2. Broil at 425F for 2-3 minutes for extra caramelization, watching closely so the edges brown without burning.

Notes

For best caramelization, spread everything into a single even layer with space between pieces—crowding steams the vegetables instead of browning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 400F oven until warmed through. Freezing is not recommended for the best texture. For a lower-sodium option, use reduced-sodium Dijon and reduce the added salt to taste.