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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage and Fall Veggies roast at 425°F until the sausage rounds are browned and the butternut squash turns tender and caramelized. Brussels sprouts, red onion, bell peppers, and apple roast right alongside for a jammy, sweet-savory flavor with a balsamic glaze drizzle.
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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
  • 1 salt To taste.
black pepper
  • 1 black 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, fresh rosemary, Italian seasoning, salt, and black pepper until smooth.
Assemble and roast
  1. Arrange Italian sausage rounds, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the sheet pan.
  2. Drizzle the glaze over everything and toss to coat so the vegetables and sausage look glossy.
  3. Roast at 425°F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and the sausage is cooked through.
Extra caramelization
  1. Broil 2-3 minutes, keeping a close eye on the sheet pan, until the edges deepen in color and look extra caramelized.

Notes

For best caramelization, keep the vegetables in a single even layer and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended due to texture changes in the vegetables. For a lighter option, use chicken sausage instead of Italian sausage to cut some saturated fat while keeping the same glaze.