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Sheet Pan Sausage And Fall Veggies

Sheet Pan Sausage And Fall Veggies with caramelized sausage rounds and golden roasted butternut squash, Brussels sprouts, and peppers. Oven-roasted until tender, then broiled briefly for extra browning and a glossy balsamic glaze coating.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links
  • 1.5 lb Italian sausage links Sliced into rounds
butternut squash
  • 2 cup butternut squash Peeled and cubed
Brussels sprouts
  • 2 cup Brussels sprouts Halved
red onion
  • 1 count red onion Cut into wedges
bell peppers
  • 2 count bell peppers Cut into chunks
apple
  • 1 count apple Cored and sliced
glaze
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 clove garlic Minced
herbs and seasoning
  • 1 tbsp fresh rosemary
  • 1 tsp Italian seasoning
  • 0.25 tsp salt and pepper to taste Season to taste; use as needed

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment for easy release and cleanup.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh rosemary, Italian seasoning, salt, and pepper until smooth.
Assemble the sheet pan
  1. Arrange sausage, butternut squash, Brussels sprouts, red onion, bell peppers, and apple in an even layer so they roast instead of steam.
  2. Drizzle the glaze over everything, then toss until all vegetables and sausage are lightly coated.
Roast and broil
  1. Roast at 425F for 30-35 minutes, stirring once halfway, until vegetables are caramelized and sausage is cooked through (no pink inside).
  2. Broil for 2-3 minutes to deepen browning and add extra caramelization, watching closely to prevent burning.

Notes

For best caramelization, spread everything into a single even layer with minimal overlap; if your sheet pan is crowded, use a second pan. Store leftovers in the fridge up to 3-4 days; reheat on a sheet pan in a 400F oven until hot. Freezing is not recommended because the vegetables soften on thawing. For a lower-sodium option, use low-sodium Dijon and season more gradually.