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
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
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