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shee pan sausage and veggies with sweet potatoes and brussels sprouts
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4.84 from 12 votes

Maple Dijon Sausage and Veggies

This paleo-approved sheet pan dinner 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.
Prep Time20 mins
Cook Time45 mins
Course: Dinner
Cuisine: American
Keyword: dijon, gluten free, maple, one pan, paleo, sheet pan
Servings: 4 people
Calories: 455kcal


  • 1 lb sweet potatoes about 1 large, peeled and diced into 1/2-1 inch cubes
  • 2 medium apples diced
  • 2 11 ounce packages Al Fresco Sweet Apple Chicken Sausage, sliced
  • 16 oz brussels sprouts end trimmed and halved lengthwise
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh thyme
  • 2 teaspoons fresh chopped rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup maple syrup
  • 1 tablespoon dijon mustard


  • Preheat the oven to 400°F and cover a large sheet pan with foil or a silpat mat and set aside.
  • 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.
    brussels sprouts and sweet potaotes on a sheet pan before roasting
  • While the veggies are roasting, dice the apples (remove skin if desired) and slice the Al Fresco Sweet Apple Chicken Sausage on the bias and set both aside.
  • 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.
    maple dijon dressing in a small bowl
  • When the veggies have been roasting for 20 minutes, remove them 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.
    maple dijon sausage and veggies on a sheet pan
  • 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.



For dried herbs: use 1 tsp dried rosemary and 1/2 teaspoon dried thyme.


Serving: 1serving | Calories: 455kcal | Carbohydrates: 57.8g | Protein: 18.6g | Fat: 18.2g | Cholesterol: 25.2mg | Sodium: 954mg | Fiber: 9.3g | Sugar: 28g