Sheet Pan Sausage with Roasted Fall Vegetables

Roasted fall vegetables are comfort food at its best, especially when paired with a flavorful sausage and a simple glaze. This recipe brings together seasonal produce and fully cooked chicken apple sausage, tossed in a maple-Dijon dressing and roasted until tender and golden.

Everything goes on a single sheet pan, so it’s easy to prepare and quick to finish in the oven. Prep takes roughly 10 minutes, making this an ideal weeknight dinner. Leftovers reheat well and make a satisfying lunch the next day.

This version uses chicken apple sausage for a touch of sweetness, but it also works well with other fully cooked sausages. The maple and Dijon create a balanced glaze—sweet, tangy and slightly savory—while rosemary adds an earthy aroma that complements the vegetables and apples.

Recipe ingredients

• Chicken apple sausage — Fully cooked, sliced into ½-inch rounds so the edges caramelize.
• Sweet potatoes — Peeled and cut into ½-inch cubes to ensure they roast through with the other ingredients.
• Brussels sprouts — Trimmed and halved (or quartered if large) for even roasting.
• Apples — Honeycrisp or Pink Lady are good choices; cored and cut into roughly 1″ chunks.
• Shallots — Peeled and cut into wedges; red onion can be substituted.
• Maple-Dijon sauce — Olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, minced garlic, fresh rosemary, salt and pepper whisked together to coat everything.

See the recipe card below for precise amounts and full instructions.

How to make this recipe

This sheet pan dinner is straightforward: prep the ingredients, whisk the sauce, toss everything together and roast. Total hands-on time is minimal, and the oven does the rest.

Pro tip: If you’d like firmer apples and a juicier texture for the sausage, roast the sweet potatoes, Brussels sprouts and shallots for 15 minutes first. Then add the apples and sausage and roast another 15–20 minutes until everything is tender and nicely browned.

Full directions and timing are in the recipe card below.

Tips for success

• Cut sweet potatoes small. Smaller cubes cook more quickly and match the texture of the other ingredients.
• Avoid overcrowding. Give ingredients space so they roast instead of steam. Use a second sheet pan if needed.
• Choose firm apples. Honeycrisp, Pink Lady or Granny Smith hold up to roasting and add a pleasant texture contrast.
• Stagger roasting if desired. For firmer apples and juicier sausage, roast the sturdier vegetables first, then add the sausage and apples partway through.
• Make extra sauce. Double the maple-Dijon if you prefer a saucier finish; reserve some to drizzle over plated servings.

Recipe FAQs

Recipe variations

• Try different sausages. Turkey, smoked chicken or fully cooked pork sausages are tasty alternatives.
• Swap vegetables. Butternut squash, carrots, parsnips or cauliflower can replace or supplement sweet potatoes.
• Change the apples. Use Pink Lady for sweetness or Granny Smith for more tartness.
• Use other herbs. Fresh thyme or sage are great alternatives to rosemary.
• Add heat. A pinch of red pepper flakes or cayenne in the sauce brightens the flavors.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• To reheat: Warm in a 375°F oven or air fryer to help restore roasted texture. Microwaving is quicker but will yield softer vegetables.
• Freezing: Not recommended—apples and Brussels sprouts may become mushy after thawing.

• 12 ounces fully cooked chicken apple sausage, cut into 1/2″ rounds
• 1 lb sweet potato, peeled and cut into 1/2″ cubes
• 1 lb Brussels sprouts, trimmed and halved or quartered
• 2 Honeycrisp apples, cored and cut into 1″ chunks
• 1 large shallot, peeled and cut into wedges
• 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 (or 1 tsp dried)
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the sliced sausage, sweet potato cubes, Brussels sprouts, apple chunks and shallot wedges.
• In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, rosemary, salt and pepper until smooth.
• Pour the sauce over the sausage and vegetables and toss to coat evenly.
• Spread the mixture in a single layer on a rimmed baking sheet. Roast 30–35 minutes, stirring once, until sweet potatoes and Brussels sprouts are tender and edges are caramelized. If vegetables brown too quickly, tent loosely with foil; if you want more color, broil 1–2 minutes at the end while watching closely.
• Serve warm.

1. Timing tip: For firmer apples and juicier sausage, roast the sweet potatoes, Brussels sprouts and shallot for 15 minutes, then add the sausage and apples and roast another 15–20 minutes.
2. Nutrition estimates are approximate and based on ingredient databases.
3. Double the sauce if you prefer extra for serving.
4. Leftovers keep in the refrigerator for 3–4 days.

Calories: 496 kcal, Carbohydrates: 58 g, Protein: 19 g, Fat: 23 g, Sodium: 1483 mg