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Sheet Pan Sausage And Fall Veggies

Sheet pan sausage and fall veggies with caramelized sausage rounds and golden roasted squash, Brussels sprouts, and peppers. Finished under a quick broil for deeper browning and a glossy balsamic-maple glaze.
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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
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F, and line a large rimmed baking sheet with parchment so the vegetables roast evenly without sticking.
Make the balsamic maple glaze
  1. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, Italian seasoning, salt, and pepper until smooth and cohesive, with the glaze looking glossy.
Assemble the sheet pan
  1. Arrange sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer on the sheet pan for consistent caramelization.
  2. Drizzle the glaze over everything and toss just until coated, making sure the sausage rounds and vegetables have visible glaze clinging to their surfaces.
Roast and caramelize
  1. Roast at 425F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and sausage is cooked through.
  2. Broil for 2-3 minutes to deepen browning, watching closely until edges look caramelized and slightly crisp.

Notes

For best caramelization, keep the vegetables in a single layer and avoid overcrowding the sheet pan. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on a sheet pan in a 425F oven until hot. Freeze yes—freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use chicken sausage instead of Italian sausage to reduce fat while keeping the same glaze and roasting method.