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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies with roasted butternut squash, Brussels sprouts, red onion, bell peppers, and apple. Caramelized sausage rounds and tender vegetables come from a high-heat bake at 425°F, finished with a quick broil.
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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: 520
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 and pepper
  • 0.25 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 for easy release.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and pepper until the glaze looks evenly combined and glossy.
Assemble and roast
  1. Arrange the sliced sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer so they roast instead of steam.
  2. Drizzle the glaze over everything, then toss gently just until each piece is coated and lightly shiny.
  3. Roast at 425°F for 30-35 minutes, stirring once halfway, until the vegetables are caramelized and the sausage is cooked through.
  4. Broil for 2-3 minutes to deepen browning, watching closely until the edges look caramelized and browned.

Notes

For the best caramelization, spread everything into a single even layer with a little space between pieces so moisture can cook off. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat on a sheet pan at 400°F until hot. Freezing is not recommended due to the apple and Brussels sprouts texture. Swap in chicken sausage or turkey sausage for a lighter option with similar cook time.