Go Back
–+ servings
Sheet pan sausage and fall vegetables with maple Dijon sauce.
Print Recipe
No ratings yet

Sheet Pan Sausage and Fall Vegetables

This Sheet Pan Sausage and Fall Vegetables recipe is chicken apple sausage, fall veggies and apples tossed in a sweet and savory maple dijon sauce. Everything roasts together in one pan and it takes just 10 minutes to prep!
Prep Time10 minutes
Cook Time30 minutes
0 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 496kcal
Author: Marcie

Equipment

Ingredients

  • 12 ounces chicken apple sausage fully cooked; cut into 1/2" rounds; see note 2
  • 1 lb. sweet potato peeled and cut into 1/2" cubes
  • 1 lb. brussels sprouts trimmed and halved or quartered depending on size
  • 2 Honeycrisp apples cored and cut into 1" chunks; Pink Lady or Granny Smith are other good varieties.
  • 1 large shallot peeled and cut into wedges lengthwise
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic minced
  • 1.5 teaspoons freshly chopped rosemary sub with 1 teaspoon dried or sub with thyme
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Place the chicken apple sausage, sweet potato, brussels sprouts, apple and shallot in a large mixing bowl.
    12 ounces chicken apple sausage, 1 lb. sweet potato, 1 lb. brussels sprouts, 2 Honeycrisp apples, 1 large shallot
  • Place the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, rosemary, salt and pepper in a small bowl and whisk until well combined.
    3 tablespoons olive oil, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 cloves garlic, 1.5 teaspoons freshly chopped rosemary, 3/4 teaspoon sea salt, 1/4 teaspoon black pepper
  • Pour the sauce over the sausage and vegetables and toss until well coated.
  • Transfer the mixture to the baking sheet and spread in a single layer. Roast for 30-35 minutes or until the sweet potato and Brussels sprouts are tender. If the ingredients begin to brown to quickly, cover the pan loosely with foil. If they're not brown enough, consider cooking them under the broiler for 1-2 minutes at the end of cooking time. Serve and enjoy!

Notes

  1. Pro tip: If you prefer juicier sausage and firmer apples, roast the sweet potato, brussels sprouts and shallot for 15 minutes, then add the sausage and apple and roast for 15-20 minutes longer.
  2. Nutrition information is an estimate only based on raw chicken sausage. I used Applegate Farms fully cooked chicken apple sausage, which is very low in calories and fat.
  3. Double the sauce recipe if you'd like more for serving. 
  4. Store leftovers in the refrigerator for 3-4 days.

Nutrition

Calories: 496kcal | Carbohydrates: 58g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 1483mg | Potassium: 986mg | Fiber: 11g | Sugar: 24g | Vitamin A: 17300IU | Vitamin C: 106mg | Calcium: 109mg | Iron: 3mg