Maple Dijon Sausage and Veggies is a comforting sheet‑pan dinner that brings together roasted sweet potatoes, Brussels sprouts, apples, and savory maple‑Dijon chicken sausage into one vibrant, flavorful spread—it’s simplicity at its finest. In just 100 words: This recipe is a busy cook’s dream—minimal prep, effortless cleanup, and a taste that hits all the right notes. The natural sweetness of maple syrup and apples perfectly balances the tang of Dijon, while fresh thyme and rosemary elevate the earthy roasted veggies. Whether you’re meal‑prepping for the week or simply craving something hearty and wholesome, this one‑pan wonder delivers warm, home‑cooked satisfaction every time.

Why You’ll Love This Maple Dijon Sausage and Veggies

This recipe wins hearts with its rich, well-rounded flavor and no-fuss preparation. Roasted sweet potatoes, golden Brussels sprouts, and tender apples pair perfectly with savory maple chicken sausage, creating a beautiful balance of textures and tastes in every bite.

After roasting the vegetables, simply add the sliced sausage and diced apples, then pour over the maple-Dijon glaze and toss everything gently to coat. For an irresistible caramelized finish, broil the pan for 1–2 minutes—but be sure to keep a close eye on it.

Want to switch it up? Try swapping in butternut squash, carrots, broccoli, or Yukon gold potatoes in place of the sweet potatoes or Brussels sprouts.

Ingredients (rewritten)

1 lb sweet potatoes, peeled and diced into ½–1 inch cubes
16 oz Brussels sprouts, trimmed and halved lengthwise
3 tablespoons olive oil, divided use
2 medium apples, diced
2 (11 oz) packages maple chicken sausage (such as Al Fresco), sliced
2 tablespoons fresh thyme leaves
2 teaspoons fresh rosemary, finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup pure maple syrup
1 tablespoon Dijon mustard

Step‑by‑Step: How to Make Maple Dijon Sausage and Veggies

Preheat your oven to 400°F and lightly grease a large rimmed baking sheet with a little olive oil.
Toss the sweet potato cubes and halved Brussels sprouts with 1 tablespoon of olive oil on the prepared sheet pan. Roast for about 20 minutes.
While the veggies roast, dice the apples and slice the sausage on the bias; set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, maple syrup, Dijon mustard, thyme, rosemary, salt, and pepper until well combined.
Remove the veggies from the oven and scatter the sausage and apples over them. Drizzle the maple‑Dijon mixture on top and toss gently to coat everything evenly.
Spread everything back out in a single layer and roast for an additional 20–25 minutes, until the veggies are tender, the apples softened, and the edges are crispy. For extra caramelization, broil for 1–2 minutes at the end—watch closely to prevent burning.

Helpful Tips

Cut all ingredients into similarly sized pieces to ensure even roasting.
To boost crispness on Brussels sprouts, make sure they’re well coated in oil and spaced apart on the pan.
Prefer dried herbs? Substitute with 1 teaspoon dried rosemary and ½ teaspoon dried thyme.
Broiling briefly at the end of cooking adds irresistible golden edges—don’t skip it!
Pre-cook and refrigerate components—dice potatoes, prep apples, slice sausages—and finish it later for ultra-quick dinners.

Substitutions And Variations

Vegetables: Swap sweet potatoes or Brussels sprouts with butternut squash, carrots, broccoli, or Yukon gold potatoes.
Protein: Use pork, turkey, or vegan sausage instead of chicken—just adjust cook time if sausages aren’t pre-cooked.
Herbs: Rosemary and thyme are classic, but feel free to experiment with sage, parsley, or dried herb blends.
Sauce twist: For a creamy version, try a maple-mustard vinaigrette—or even add mayonnaise for a rich creaminess!

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days—reheat in the oven at 350°F, or microwave as needed.
Freezer: Freeze cooled portions for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep Tip: Portion servings into containers with extra sauce on the side—makes weekday meals quick and delicious.

Nutritional Information

(Per serving)

Calories: ~455 kcal
Carbohydrates: ~58 g
Protein: ~19 g
Fat: ~18 g
Fiber: ~9 g
Sugar: ~28 g
Sodium: ~954 mg

Serving Suggestions

This hearty sheet-pan meal stands on its own, but here are a few complementary ideas:

A side of crusty bread or warm rice can round out the plate.
Top with chopped fresh parsley or a light drizzle of extra maple-Dijon sauce for a pop of freshness.
Pair with simple greens—like an arugula or spinach salad—to brighten the meal.
Leftovers also taste great served over grains like quinoa or with roasted cauliflower mash.

Frequently Asked Questions About Maple Dijon Sausage and Veggies

Can I freeze this dish?
Absolutely. Let everything cool completely, then transfer to airtight containers. It’ll keep well in the freezer for up to 3 months.

Can I prep it ahead?
Yes! Chop the vegetables, slice the sausage, and mix the sauce up to a day ahead. Store each component separately, then assemble and bake when you’re ready.

How long should I roast everything?
Begin by roasting just the potatoes and Brussels sprouts for about 20 minutes. After adding the sausage and apples, roast for another 20–25 minutes, or until everything is tender and nicely crisped.

Can I use dried herbs instead of fresh?
Absolutely! Substitute 1 teaspoon dried rosemary and ½ teaspoon dried thyme for the fresh versions. It’s an easy swap that works well.

What if I don’t have maple syrup?
You can replace it with honey or brown sugar to maintain sweetness—but maple adds a uniquely warm, rich depth that we love.

Conclusion

Thank you so much for making Maple Dijon Sausage and Veggies part of your cozy kitchen rotation! This easy, vibrant sheet-pan dinner shines with its harmony of sweet, savory, and herbaceous flavors—and I guarantee the aroma of caramelized sweet potatoes, sausage, and maple-Dijon glaze will have you smiling before the first bite. It’s a simple, flavor-packed meal that warms the heart and feed the soul—perfect for busy nights when you still want something satisfying and nourishing. From my kitchen to yours: enjoy every delicious bite, and here’s to many more joyful, delicious cooking adventures. Happy cooking, and grateful to share this recipe with you!

Maple Dijon Sausage and Veggies

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Author: Lisa
Total Time: 1 hour
Yield: 4 servings 1x

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Description

This Maple Dijon Sausage and Veggies sheet pan dinner is packed with roasted sweet potatoes, Brussels sprouts, apples, and juicy maple chicken sausage all tossed in a tangy maple-Dijon glaze. It’s an easy, flavorful, and wholesome one-pan meal that’s perfect for busy weeknights or make-ahead lunches.

Ingredients

Scale

1 lb sweet potatoes, peeled and diced into ½–1 inch cubes

16 oz Brussels sprouts, trimmed and halved lengthwise

3 tablespoons olive oil, divided

2 medium apples, diced

2 (11 oz) packages maple chicken sausage, sliced

2 tablespoons fresh thyme

2 teaspoons fresh rosemary, chopped

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup maple syrup

1 tablespoon Dijon mustard

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Instructions

Preheat your oven to 400°F and lightly grease a large rimmed baking sheet with a little olive oil.
Toss the sweet potato cubes and halved Brussels sprouts with 1 tablespoon of olive oil on the prepared sheet pan. Roast for about 20 minutes.
While the veggies roast, dice the apples and slice the sausage on the bias; set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, maple syrup, Dijon mustard, thyme, rosemary, salt, and pepper until well combined.
Remove the veggies from the oven and scatter the sausage and apples over them. Drizzle the maple‑Dijon mixture on top and toss gently to coat everything evenly.
Spread everything back out in a single layer and roast for an additional 20–25 minutes, until the veggies are tender, the apples softened, and the edges are crispy. For extra caramelization, broil for 1–2 minutes at the end—watch closely to prevent burning.

Notes

For dried herbs: use 1 tsp dried rosemary and ½ tsp dried thyme.

For extra crunch, broil briefly at the end.

Swap sweet potatoes or Brussels sprouts with squash, carrots, or broccoli.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1 plate (approx. ¼ of recipe)
Calories: 455 kcal
Sugar: 28 g
Carbohydrates: 58 g
Protein: 19 g