Fall Veggie Sheet Pan Dinner brings together the cozy flavors and vibrant textures of autumn in one effortless, weeknight-friendly dish. Picture tender sweet potatoes, crispy Brussels sprouts, savory sausage slices, and crunchy walnuts all roasted together in a single pan, bathed in olive oil and warmed spices. It’s a simple, one-pan wonder that’s as wholesome as it is comforting. With vibrant colors, bold flavors, and a hint of sweetness from the maple mustard sauce, this dish promises to capture hearts—even on busy weeknights—while filling plates with nourishment and satisfaction.
Why You’ll Love This Recipe
- Effortless One-Pan Magic: Minimal prep and only one sheet pan needed—less mess, less stress, and cleanup is a cinch.
- Fall Flavor Fiesta: Sweet potato, Brussels sprouts, and walnuts bring earthy warmth, while Italian chicken sausage adds savory depth.
- Ultimate Flexibility: Customize with your favorite seasonal veggies or protein—this dish adapts beautifully.
- Perfect Flavor Contrast: The Maple Mustard Sauce blends rich maple sweetness with tangy Dijon for a beautifully balanced finish.
- Nutritious & Satisfying: Loaded with veggies, protein-packed sausage, healthy fats from walnuts, and whole grains when served over quinoa.
Ingredients
- 12 oz Italian chicken sausage (or your preferred sausage), sliced into ¼‑inch rounds
- 2 cups Brussels sprouts, roughly chopped
- 1 medium sweet potato, diced
- ½ red onion, thinly sliced
- ⅓ cup walnuts
- 2 Tbsp olive oil
- ½ tsp kosher salt (plus more to taste)
- ½ tsp garlic powder
- ¼ tsp black pepper (plus more to taste)
- Parmesan cheese (optional, for topping)
- Steamed quinoa, for serving
- Maple Mustard Sauce:
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 2 Tbsp pure maple syrup
- 1 garlic clove, minced
- ¼ tsp red chili flakes
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1–2 Tbsp water (optional, to thin)
Step‑by‑Step: How to Make Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce
- Preheat oven to 425 °F (about 220 °C).
- Prep & toss ingredients: On a large sheet pan, combine sausage slices, chopped Brussels sprouts, diced sweet potato, sliced red onion, and walnuts. Drizzle with olive oil and season with kosher salt, garlic powder, and black pepper. Toss until everything is evenly coated.
- Spread evenly: Arrange ingredients in a single, even layer to ensure crispiness and even roasting.
- Roasting Time: Cook for about 30 minutes, until sweet potatoes are fork-tender and Brussels sprouts are crisp and caramelized.
- Make the sauce: While vegetables roast, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, red chili flakes, salt, and pepper in a small bowl. Add water 1 Tbsp at a time to reach your desired consistency.
- Serve: Spoon roasted veggies and sausage over a bed of steamed quinoa. Generously drizzle with Maple Mustard Sauce, and finish with parmesan cheese if desired.
Helpful Tips
- Even Cutting: Aim for uniform pieces—¼‑inch slices of sausage and evenly diced sweet potato—for consistent cooking.
- Choose the Right Sheet Pan: A spacious baking pan prevents crowding, ensuring your veggies roast instead of steam.
- Veggie Swaps: Don’t have Brussels sprouts? Try broccoli florets, butternut squash cubes, or carrots—just adjust roasting time as needed.
- Tailor Your Sauce: Tweak the maple syrup or mustard to your liking—sweeter or tangier, it’s up to your taste buds.
- Toasted Nuts: For extra flavor, give your walnuts a quick toast in a dry skillet before adding to the sheet pan.
Substitutions And Variations
- Protein swaps: Try turkey sausage, smoked sausage, or even tofu cubes (roast separately or until golden).
- Vegetarian version: Eliminate sausage and boost the plant protein with chickpeas or roasted tempeh.
- Nut-Free Option: Swap in pumpkin seeds or simply leave out the nuts for an allergy-conscious version.
- Spice it up: For more heat, increase the red chili flakes or add a dash of cayenne.
- Greens upgrade: Stir in a handful of kale or baby spinach during the last 5 minutes of roasting—or pile on after baking for extra color and nutrients.
Storage Instructions
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sheet pan components in freezer-safe containers or bags for up to 2 months. Thaw in the fridge before reheating in the oven or microwave.
- Warming Instructions: Reheat in a 350 °F oven for 10–15 minutes or pop it in the microwave until hot. Drizzle with additional fresh sauce if the quinoa has absorbed the original.
Nutritional Information
(estimates per serving, assuming 4 servings, without optional toppings)
- Calories: ~450 kcal (varies with sausage type and salt/cheese additions)
- Protein: ~20 g
- Carbohydrates: ~45 g (including fiber from veggies and quinoa)
- Fat: ~22 g (healthy fats from olive oil and walnuts)
- Fiber: ~7 g
- Vitamin A & C: High, thanks to sweet potato and Brussels sprouts
- Iron & Calcium: Present, especially if parmesan is added and because of quinoa’s profile
(Note: Nutrients may vary based on specific ingredients and portion sizes.)
Serving Suggestions
- Plate it up: Serve the sheet pan mix over warm quinoa or couscous for a heartier meal.
- Fresh garnish: A sprinkle of chopped parsley, chives, or a lemon wedge adds brightness.
- Side salad: A crisp green salad with a lemon vinaigrette complements the dish’s roastiness.
- Wine Recommendation: Pair with a zesty Sauvignon Blanc or a delicate Pinot Noir to enhance the dish’s sweet and savory notes.
Frequently Asked Questions About Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce
1. Can I make this gluten‑free?
Definitely! Just double-check that your sausage and Dijon are labeled gluten-free, and use certified gluten-free quinoa.
2. How can I meal‑prep this in advance?
Roast your sausage and vegetables ahead of time, keeping the sauce separate until you’re ready to eat.
3. What if I don’t have quinoa?
You can skip the quinoa and enjoy it with a slice of crusty bread to scoop up all the roasted goodness.
4. Can I double or half the recipe?
Absolutely. Just watch the sheet‑pan space—avoid overcrowding. If doubling, use two pans or roast in batches to maintain crispness and even cooking.
5. Is it freezer‑friendly?
Let frozen portions thaw in the fridge overnight before gently reheating in the oven or microwave.
Conclusion
Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce is a shining example of easy comfort food that doesn’t skimp on flavour. I’m so glad you took the time to explore this recipe—it makes me smile imagining the warm, cozy aroma of roasted sweet potatoes, Brussels sprouts, and sausage filling your kitchen. I hope preparing and sharing this dish brings you the same joy it brings me—simple yet flavorful, nourishing, and effortlessly satisfying. Thank you for being here, and happy cooking—may your meals be delicious, your hearts full, and your week delightfully easy.
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Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This cozy Fall Veggie Sheet Pan Dinner brings together roasted sausage, Brussels sprouts, sweet potatoes, and walnuts, all topped with a tangy Maple Mustard Sauce. A simple, wholesome, one-pan meal that’s perfect for weeknights and full of warm autumn flavors.
Ingredients
12 oz Italian chicken sausage, sliced into ¼-inch rounds
2 cups Brussels sprouts, chopped
1 medium sweet potato, diced
½ red onion, sliced
⅓ cup walnuts
2 Tbsp olive oil
½ tsp kosher salt
½ tsp garlic powder
¼ tsp black pepper
Steamed quinoa (for serving)
Parmesan cheese (optional)
Maple Mustard Sauce
2 Tbsp olive oil
2 Tbsp Dijon mustard
2 Tbsp pure maple syrup
1 garlic clove, minced
¼ tsp red chili flakes
¼ tsp kosher salt
¼ tsp black pepper
1–2 Tbsp water (to thin, optional)
Instructions
- Preheat oven to 425 °F (about 220 °C).
- Prep & toss ingredients: On a large sheet pan, combine sausage slices, chopped Brussels sprouts, diced sweet potato, sliced red onion, and walnuts. Drizzle with olive oil and season with kosher salt, garlic powder, and black pepper. Toss until everything is evenly coated.
- Spread evenly: Arrange ingredients in a single, even layer to ensure crispiness and even roasting.
- Roasting Time: Cook for about 30 minutes, until sweet potatoes are fork-tender and Brussels sprouts are crisp and caramelized.
- Make the sauce: While vegetables roast, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, red chili flakes, salt, and pepper in a small bowl. Add water 1 Tbsp at a time to reach your desired consistency.
- Serve: Spoon roasted veggies and sausage over a bed of steamed quinoa. Generously drizzle with Maple Mustard Sauce, and finish with parmesan cheese if desired.
Notes
Swap walnuts for pumpkin seeds for a nut-free version.
Try smoked sausage, turkey sausage, or tofu.
Use your favorite grain or serve with crusty bread.
Add kale or spinach during the last 5 minutes of roasting for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 plate (with quinoa)
- Calories: 450 kcal
- Sugar: 8 g
- Carbohydrates: 45 g
- Protein: 20 g