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Sheet Pan Sausage And Fall Veggies

Sheet pan sausage and fall veggies with caramelized sausage rounds and golden roasted butternut squash, Brussels sprouts, red onion, bell peppers, and apple. Oven-roasted at 425°F and finished with a quick broil for deeper browning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links
  • 1.5 lb Italian sausage links, sliced into rounds
butternut squash
  • 2 cup butternut squash, peeled and cubed
Brussels sprouts
  • 2 cup Brussels sprouts, halved
red onion
  • 1 red onion, cut into wedges
bell peppers
  • 2 bell peppers, cut into chunks
apple
  • 1 apple, cored and sliced
olive oil
  • 3 tbsp olive oil
balsamic vinegar
  • 1 tbsp balsamic vinegar
maple syrup
  • 1 tbsp maple syrup
Dijon mustard
  • 1 tbsp Dijon mustard
garlic
  • 2 clove garlic, minced
fresh rosemary
  • 1 tbsp fresh rosemary
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. A hot oven helps the vegetables brown quickly.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, Italian seasoning, salt, and pepper. Mix until the glaze looks smooth and glossy.
  3. Arrange the sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer. Keep space between pieces for caramelization.
  4. Drizzle the glaze over everything and toss to coat. The vegetables should look lightly lacquered.
Roast and finish
  1. Roast at 425°F for 30-35 minutes, stirring once halfway. Roast until vegetables are caramelized and the sausage is cooked through.
  2. Broil for 2-3 minutes for extra caramelization. Watch closely until edges turn deep golden brown.

Notes

For best browning, keep the sheet pan in one layer and avoid overcrowding. Store leftovers in the fridge up to 3-4 days in an airtight container. Freezing is not recommended because Brussels sprouts and apple can soften after thawing. For a lighter option, use turkey sausage in the same amount and follow the same roast/broil timing.