This sheet pan maple dijon sausage and fall veggies is easy to make and perfect for busy fall nights. Get some extra veggies into your dinner with this sweet, spicy and savory one pan recipe!
Looking for another quick dinner? Try chicken sausage pasta or sheet pan burrito bowls next.
It’s no secret we love all the sheet pan dinners around our house. They’re easy, healthy and require minimal clean up. I love getting creative with the veggies we use and the sauce that goes with it. This recipe was so fun to create and is full of fall flavors.
How to Make Sheet Pan Maple Dijon Sausage and Fall 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.
Recipe Ingredients
- Sweet potato
- Brussels Sprouts
- Apple
- Chicken sausge, especially if you can find maple sausage (I like Al Fresco)
- Fresh herbs
- Maple syrup
- Dijon Mustard
Although these ingredients work really well together, you can swap our the veggies for what you have on hand.
Substitutions: butternut squash, potatoes, broccoli, or carrots.
Recipe 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. The real maple syrup and dried apples in this all natural chicken sausage goes so well with all the flavors in this recipe.
Storage Tips
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.
Serving Suggestions
I love this meal because there really isn’t any extra cooking required. It covers all the protein, carbs and healthy fats we like to balance out at dinner. Because this recipe calls for sweet potatoes, there really doesn’t need to be another carb, but if you’d like to serve with rice you can!
Toppings: whip up a little extra maple dijon sauce to pour on top or sere with some chopped parsley in a big bowl.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More Sheet Pan Meals
Maple Dijon Sausage and Veggies
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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.
Notes
Video
Nutrition
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!