Why You’ll Love Maple Dijon Sausage and Veggies!
- Easy sheet-pan recipe with minimal cleanup
- Go-to for busy nights
- Brings together sweet, savory, and tangy flavors
- Roasted until golden and caramelized
- Naturally gluten-free and dairy-free
Looking for another quick dinner? Try chicken sausage pasta or sheet pan burrito bowls next.
Ingredients You’ll Need
- Chicken sausage: especially if you can find maple sausage (I like Al Fresco)
- Sweet potato, brussels sprouts, apple, fresh herbs, maple syrup, and dijon mustard
How to Make Maple Dijon Sausage and Veggies
- Roast the veggies. Toss the sweet potatoes and brussels sprouts in olive oil and roast for 20 minutes.
- Make the maple dijon sauce. Combine the maple, dijon, herbs, and oil.
- Finish roasting. Remove the veggies from the oven and add the sausage and apples. Toss with the sauce and finish roasting for 20 more minutes, until everything is golden and crispy.
Although these ingredients work really well together, you can swap our the veggies for what you have on hand like butternut squash, potatoes, broccoli, or carrots.
Molly’s Tips
- Try and cut all of the veggies roughly the same size to ensure even cooking.
- Use the amount of oil called for when roasted the sweet potatoes and brussels sprouts. This helps the brussels get nice and crispy.
- To quickly stem the herbs, hold the top and pull down the stem to remove the leaves quickly then give them a rough chop.
- Use the Al Fresco store locator to find a retailer near you that sells the Sweet Apple Chicken Sausage. It goes so well with the fall flavors.
Storage & Freezing
To store: place leftovers in an air-tight container in the refrigerator for up to 4 days.
To reheat: place back on a large, foil-lined baking sheet and cook at 350°F until warmed all the way through. This also reheats well on the stovetop or in the microwave.
To freeze: place cooled sausage and veggies in an-air tight container and store in the freezer for up to 3 months. Allow to thaw overnight in the fridge then follow the instructions above to reheat.
More Sheet Pan Meals
Maple Dijon Sausage and Veggies
This maple dijon sausage and veggies sheet pan recipe brings together sweet, savory, and tangy flavors, all roasted until golden and caramelized. It’s minimal cleanup, making it a go-to for busy nights.
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Servings: 4 people
Ingredients
- 1 lb sweet potatoes (about 1 large), peeled and diced into 1/2-1 inch cubes
- 16 oz brussels sprouts end trimmed and halved lengthwise
- 3 Tablespoons olive oil divided
- 2 medium apples diced
- 2 (11oz) packages maple sauage I used Al Fresco Chicken Sausage
- 2 Tablespoons fresh thyme
- 2 teaspoons fresh chopped rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup maple syrup
- 1 Tablespoon dijon mustard
Instructions
- Preheat the oven to 400°F and grease a large sheet pan lightly with olive oil.
- Peel and dice the sweet potatoes then cut the ends off the brussels sprouts and cut them in half lengthwise. Place on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Place in the preheated oven for 20 minutes.1 lb sweet potatoes, 16 oz brussels sprouts, 3 Tablespoons olive oil
- While the veggies are roasting, dice the apples (remove skin if desired) and slice the chicken sausage on the bias and set both aside.2 medium apples, 2 (11oz) packages maple sauage
- In a small bowl, combine the remaining 2 Tablespoons of olive oil, thyme, rosemary, salt, pepper, maple syrup and dijon mustard and whisk well to combine.2 Tablespoons fresh thyme, 2 teaspoons fresh chopped rosemary, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/4 cup maple syrup, 1 Tablespoon dijon mustard
- Remove the veggies from the oven and add the sausage and apples to the pan. Drizzle the sauce over everything and toss well to combine. Spread the ingredients out evenly across the sheet pan in one even layer.
- Bake for an additional 20-25 minutes or until veggies and apples are fork-tender and the edges are crispy and golden brown. If you want them more crispy you can broil it for 1-2 minutes.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Dried Herbs: use 1 tsp dried rosemary and 1/2 teaspoon dried thyme.
Video
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 57.8g | Protein: 18.6g | Fat: 18.2g | Cholesterol: 25.2mg | Sodium: 954mg | Fiber: 9.3g | Sugar: 28g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is one my fav recipes! Love to serve with quinoa cooked in chicken broth. Sadly my husband doesn’t love it because of the sweet potato.
Thanks, Savannah! We love this one too! You could try swapping the sweet potatos for regular potatoes or butternut squash. Thanks!
This was so delicious!! It’ll be a staple for me from now on.
Thank you!
Love it when our recipes make it into the usual line up! Best compliment!
Definitely a must a few times a month. Super delicious and easy to make. Thanks for such easy tasty recipes.
So delicious! It’s one of my favorite easy to throw together meals! Thanks Molly!
We love this one too! Thanks, Emmy!
The video suggests putting entire recipe together and roasting for 40-45 mins. However the printed text reads to roast sprouts, and potatoes for 20 minutes and then adding sausage and apples with drizzled sauce and baking additional 20-25 minutes. So which way is better? I’m making this for company and don’t have time to experiment.
Weekly staple in our house! =)
Thanks, Bri!!! We love this one too!
😘
This is a favorite, I’ve made this recipe a couple of times so far and just love it! I’m a sucker for Brussel sprouts and these turn out perfectly roasted with that delicious dressing. Total comfort food!
The whole family loved this one!
So good! We will be making again!
Yay!! Thanks, Amy!