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Sheet Pan Sausage And Fall Veggies

Sheet pan sausage and fall veggies with a balsamic-maple glaze for juicy sausage rounds and deeply caramelized butternut squash. Roasted at 425°F with a quick broil to finish everything golden and tender.
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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
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, Italian seasoning, salt, and pepper until the glaze looks smooth.
Assemble and roast
  1. Arrange sausage rounds, butternut squash cubes, Brussels sprouts, red onion wedges, bell pepper chunks, and apple slices in an even layer.
  2. Drizzle the glaze over everything, then toss so all vegetables and sausage are lightly coated.
  3. Roast for 30-35 minutes at 425°F, stirring once halfway, until vegetables are caramelized and sausage is cooked through.
  4. Broil 2-3 minutes at the end for extra caramelization, watching closely so the edges turn golden.

Notes

For the most caramelized edges, spread everything into a single even layer with a little space between pieces. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended because the vegetables can soften. For a lighter option, use chicken sausage or turkey Italian sausage to reduce fat while keeping the same balsamic-maple glaze.