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Sheet Pan Sausage and Fall Veggies

Sheet Pan Sausage and Fall Veggies features sausage rounds roasted with butternut squash, Brussels sprouts, and peppers until deeply caramelized. A quick balsamic-maple-Dijon glaze is whisked and drizzled so every bite turns glossy and flavorful.
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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: 760
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 oven to 425F and line a large rimmed baking sheet with parchment.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, fresh rosemary, Italian seasoning, salt, and pepper until smooth.
  3. Arrange sausage rounds, butternut squash, Brussels sprouts, red onion wedges, bell pepper chunks, and apple slices in an even layer.
  4. Drizzle the glaze over everything, then toss to coat so vegetables and sausage look glossy.
Roast and caramelize
  1. Roast at 425F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and sausage is cooked through.
  2. Broil at high for 2-3 minutes to push the edges darker and more caramelized.

Notes

For the best caramelization, keep everything in a single even layer and avoid crowding the sheet pan. Store leftovers in the refrigerator for up to 3-4 days; reheat on a sheet pan in a 400F oven until hot. Freezing is not recommended due to the vegetables’ texture. Dietary swap: use chicken or turkey Italian sausage to make it leaner while keeping the same glaze and roast time.