Craving a cozy weeknight dinner that’s simple, hearty, and bursting with fall flavors? This fall sausage and veggie sheet pan dinner roasts smoky sausage, sweet potatoes, Brussels sprouts, red onion, and apple in a maple mustard butter glaze for the perfect mix of sweet and savory.
When cooler weather sets in, there’s nothing better than a sheet pan meal that fills your kitchen with warm, savory Fall aromas.
This fall sausage and veggie sheet pan dinner combines seasonal produce — sweet potatoes, Brussels sprouts, red onion, and crisp apple — with smoky sausage and a maple mustard butter glaze that caramelizes beautifully in the oven.
The best part? It’s endlessly versatile. Choose smoked sausage for a bolder flavor or chicken apple sausage for something lighter and subtly sweet.
Either way, the combination of roasted vegetables, fresh sage, and maple butter is pure fall comfort, making it perfect for weeknight dinners, meal prep, or even a casual holiday side.
Why You’ll Love It
- Sheet-pan simplicity – Toss everything on a sheet pan and let the oven do the work. Very little clean-up required!
- Maple mustard butter glaze – Sweet, tangy, and buttery with a hint of chili and fresh sage.
- Seasonal produce – Sweet potatoes, Brussels sprouts, red onion, and apple make it pure autumnal comfort.
- Customizable protein – Choose smoky sausage for bold flavor or chicken apple sausage for something lighter.
- Perfect for meal prep – Leftovers reheat beautifully for cozy lunches all week.
Want more one-pan inspiration? Browse my collection of 7 Healthy Sheet Pan Dinners for effortless meals that save time (and dishes).
Ingredients You’ll Need
- Sausage – Your choice of smoked sausage, kielbasa, or chicken sausages.
- Sweet potatoes – Three medium sweet potatoes, peeled and cut into ½-inch cubes for hearty texture and natural sweetness.
- Brussels sprouts – Two cups trimmed and halved sprouts that roast up tender with golden edges.
- Red onions – Two large onions, cut into thick wedges to add sweetness and depth.
- Apple – One Honeycrisp or Pink Lady apple, diced into ½-inch pieces for a fresh, sweet note.
- Butter – Three tablespoons melted to create the base of the maple mustard glaze.
- Maple syrup – Three tablespoons pure maple syrup for natural sweetness and caramelization.
- Grainy mustard – Two tablespoons grainy mustard for texture and extra depth of flavor.
- Dijon mustard – One tablespoon Dijon for a tangy balance against the maple syrup.
- Apple cider vinegar – One tablespoon vinegar to brighten the glaze and cut the richness.
- Garlic – Two cloves finely grated into the glaze for a savory backbone.
- Fresh sage – Two tablespoons chopped sage for cozy, herbal fall flavor.
Craving something warm and comforting? Check out our 7 Favorite Healthy Soup Recipes.
Step-by-Step Instructions
Making this fall sausage and veggie sheet pan dinner couldn’t be easier. Here’s what to do:
- Prep your sheet tray and preheat the oven
Line a large sheet pan with parchment paper for easy cleanup and set your oven to 400°F. High heat is key for caramelization. - Whisk the maple mustard butter
Combine melted butter, maple syrup, two types of mustard (Dijon and grainy), apple cider vinegar, grated garlic, salt, and chili flakes. It should smell sweet, tangy, and a little herby. - Toss the veggies and sausage
Add diced sweet potatoes, halved Brussels sprouts, onion wedges, apple chunks, fresh sage, and sausage slices to the sheet pan. Pour about two-thirds of the glaze over everything and toss until well coated. - Roast until golden and tender
Roast for about 40 minutes, tossing halfway through. You’re looking for caramelized edges on the veggies and golden-brown sausage. - Finish with extra glaze
Drizzle the reserved glaze over everything before serving for extra shine and flavor.
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Ingredient Swaps & Variations
- Sausage – Use smoky kielbasa, turkey sausage, or even plant-based sausage — just choose a fully cooked option so it heats through while the veggies roast.
- Vegetables – Swap Brussels sprouts for broccoli florets, add carrots for extra sweetness, or try butternut squash instead of sweet potatoes.
- Herbs – Fresh rosemary or thyme can replace sage (or use a mix for more depth).
- Heat level – Dial the chili flakes up or down, or swap for smoked paprika for a milder warmth.
Storage Tips
- Fridge – Store leftovers in an airtight container for up to 4 days.
- Reheat – Warm on a sheet pan in a 350°F oven for 10 minutes to restore crisp edges, or microwave until hot.
Love cozy Fall flavors? Don’t miss my full roundup of Easy Fall Eeeknight Dinners. Every recipe is hearty, flavorful, and perfect for busy nights.
FAQ
Totally! Smoked sausage brings a bold, savory flavor, while chicken apple sausage adds a touch of sweetness. Turkey sausage, kielbasa, or even plant-based sausages work too, just make sure they’re fully cooked so they heat through as the veggies roast.
Yes, you can chop the veggies and mix the glaze up to a day ahead. Store separately in the fridge, then toss together and roast when ready to cook. Leftovers also reheat well for meal prep.
Make sure to spread everything into a single layer on the sheet pan, giving the veggies space. Crowding traps steam and prevents those caramelized edges we’re after.
This recipe is flexible. Butternut squash, carrots, or parsnips all roast beautifully with the maple mustard glaze. You can also swap the apple for a pear for a different Fall flavor twist.
Fall Sausage & Veggie Sheet Pan Dinner with Maple Mustard Butter
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Ingredients
Instructions
- Preheat oven & prepare panPreheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Make the maple mustard butterIn a small bowl, whisk together 3 tablespoons melted butter, 3 tablespoons maple syrup, 2 tablespoons grainy mustard, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 grated garlic cloves, ½ teaspoon kosher salt, and ½ teaspoon chili flakes until smooth.
- Toss sausage, veggies & appleIn a large mixing bowl, combine 3 medium diced sweet potatoes, 2 cups halved Brussels sprouts, 2 large red onion wedges, 1 diced apple, and 2 tablespoons finely chopped fresh sage. Add sliced sausages. Pour ⅔ of the maple mustard butter over everything and toss to coat. Spread into a single layer on the parchment lined sheet tray.
- Roast until caramelizedRoast for 40 minutes, tossing half way through until the sweet potatoes are fork-tender, the apples are soft, and the sausage is browned at the edges.
- Finish with remaining glazeDrizzle the reserved ⅓ maple mustard butter over the roasted sausage and veggies just before serving. Garnish with extra sage or fresh thyme if desired.
Nutrition
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven for about 10 minutes or microwave until hot.
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I made this today to meal prep for the week. Super simple and convenient for meal prepping. I love the variety of veg that is added or can be changed depending on my mood. The combo for this was perfect for me. I chose a venison sausage that was pecan smoked to bring out those fall flavors more. Smelled amazing while cooking and tasted even better! Can wait to try it with other veggies!
Wow sounds incredible! So glad you enjoyed!