Go Back
–+ servings
Plated fall sausage and veggie sheet pan dinner with roasted sweet potatoes, Brussels sprouts, apple, and red onion, garnished with fresh sage.

Fall Sausage & Veggie Sheet Pan Dinner with Maple Mustard Butter

No ratings yet
This Fall sausage and veggie sheet pan dinner is the ultimate cozy sheet pan meal for chilly nights. Smoked sausage, sweet potatoes, Brussels sprouts, red onion, and apple are roasted in a maple mustard butter glaze with fresh sage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings : 4 servings

Save this recipe

Love this recipe? Get it sent to your inbox.

Ingredients

Sausage & Veggies
  • 4 smoked sausages, kielbasa, or cooked chicken apple sausages
  • 3 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 2 large red onions, cut into ½-inch strips then cut again in ½
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 large apple (Honeycrisp or Pink Lady), diced into ½-inch cubes
  • 2 tbsp fresh sage, finely chopped
Maple Mustard Butter
  • 3 tbsp butter, melted
  • 3 tbsp maple syrup
  • 2 tbsp grainy mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 garlic cloves, finely grated
  • ½ tsp salt
  • ½ tsp chili flakes
Start Cooking

Instructions
 

  1. Preheat oven & prepare pan
    Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. Make the maple mustard butter
    In 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.
    Maple mustard butter sauce for fall sausage and veggie sheet pan dinner with chili flakes and garlic.
  3. Toss sausage, veggies & apple
    In 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.
    Sausage And Veggie Sheet Pan
  4. Roast until caramelized
    Roast 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.
    Fully cooked fall sausage and veggie sheet pan with golden brown sausage, sweet potatoes, and Brussels sprouts.
  5. Finish with remaining glaze
    Drizzle the reserved ⅓ maple mustard butter over the roasted sausage and veggies just before serving. Garnish with extra sage or fresh thyme if desired.
    Caramelized fall sausage and veggie sheet pan dinner after roasting, ready to serve with maple mustard glaze.

Nutrition

Calories: 502kcalCarbohydrates: 63gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 83mgSodium: 1459mgPotassium: 865mgFiber: 9gSugar: 25gVitamin A: 24883IUVitamin C: 31mgCalcium: 125mgIron: 3mg

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.