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Sheet Pan Sausage and Fall Veggies

Sheet pan sausage and fall veggies are roasted at 425°F until the sausage is cooked through and the butternut squash turns golden. Toss everything with a balsamic-maple Dijon glaze for caramelized edges and sweet-savory flavor.
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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: 680
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 garlic Minced
fresh rosemary
  • 1 tbsp fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper
  • 0.25 tsp salt and pepper To taste

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and pepper until smooth.
Assemble and roast
  1. Arrange Italian sausage links, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the sheet pan.
  2. Drizzle the glaze over everything and toss until the vegetables and sausage are coated.
  3. Roast at 425°F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and sausage is cooked through.
  4. Broil for 2-3 minutes to add extra caramelization.

Notes

For the most caramelization, spread everything into a single even layer so the squash and Brussels sprouts roast instead of steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 425°F oven for 8-12 minutes. Freezing is not recommended for the best texture. For a lighter option, use turkey sausage in the same amount and follow the same roasting times.