Description

Celebrate autumn with this easy sheet-pan recipe featuring savory sausage, roasted fall veggies, and a tangy Maple-Dijon glaze.

Ingredients

Scale

Ingredients List

For the Vegetables

2 cups cubed butternut squash: Adds natural sweetness and a creamy texture.
1 cup Brussels sprouts (halved): Provides a slightly bitter, nutty flavor.
1 cup sweet potatoes (cubed): Offers earthy sweetness.
1 large red onion (sliced): Adds mild sweetness and a pop of color.

For the Sausage

1 lb sausage: Use your favorite variety, such as Italian, chicken, or turkey sausage.

For the Maple-Dijon Glaze

3 tbsp pure maple syrup: Provides a natural, rich sweetness.
2 tbsp Dijon mustard: Adds a tangy, sharp flavor.
1 tbsp olive oil: Helps the glaze coat the ingredients evenly.
½ tsp smoked paprika: Enhances depth and smokiness.
Salt and pepper to taste: Brings out the flavors in the dish.

Instructions

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2: Prepare the Vegetables

Wash, peel (if necessary), and chop the vegetables into evenly sized pieces. Uniform sizes ensure even cooking and caramelization.
Place the vegetables in a large mixing bowl.

Step 3: Mix the Glaze

In a separate bowl, whisk together the maple syrup, Dijon mustard, olive oil, smoked paprika, salt, and pepper. The glaze should be smooth and well-combined.

Step 4: Toss the Vegetables

Pour half of the Maple-Dijon glaze over the vegetables. Toss thoroughly to coat each piece evenly.

Step 5: Arrange on the Baking Sheet

Spread the coated vegetables onto the prepared baking sheet in a single layer. Ensure there is enough space between pieces to allow for proper roasting.

Step 6: Prepare the Sausage

If using whole sausages, leave them intact or slice them into bite-sized pieces for faster cooking.
Place the sausages among the vegetables on the baking sheet. Drizzle the remaining glaze over the sausages.

Step 7: Roast in the Oven

Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through, stir the vegetables and sausages to ensure even cooking and caramelization.

Step 8: Optional Broil for Caramelization

For a more caramelized finish, turn the oven to broil and cook for an additional 3-5 minutes. Watch closely to prevent burning.

Step 9: Cool and Serve

Remove the sheet pan from the oven and let the dish cool for 5 minutes. Serve immediately as a standalone meal or alongside your favorite side dishes.

Notes

Expert Tips and Notes

Make-Ahead Option

Prepare and toss the vegetables with the glaze, then store them in a sealed container in the refrigerator for up to 24 hours. Add sausage and roast when ready to serve.

Batch Cooking for Meal Prep

Double the recipe and portion it into individual servings for easy meal prep. It reheats well, making it an excellent option for lunches or quick dinners throughout the week.

Adjustments for Dietary Needs

For a lower-carb version, reduce or omit sweet potatoes and substitute with zucchini or cauliflower.
To reduce sodium, opt for low-sodium sausages and minimize added salt in the glaze.

Serving Suggestions

Pair with a crisp white wine or a refreshing apple cider to enhance the fall flavors.
For a festive touch, garnish with toasted pecans or a drizzle of balsamic glaze.