Oh, hello there! Let me tell you about one of my absolute favorite ways to bring the cozy flavors of autumn right into my kitchen. If you’re looking for a dinner that’s big on taste and small on fuss, then this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze recipe is about to become your new best friend. It’s the kind of meal that just feels like a warm hug on a crisp evening.

I first tinkered with this idea a few years ago, wanting something easy after a busy day but still packed with that comforting fall goodness. I love how the sweetness of the maple glaze plays with the savory sausage and the earthy roasted vegetables. It reminds me a bit of the simple, honest flavors my nonna used to create in her Italian kitchen, just with a modern twist.

Honestly, the magic is in how simple it is. Everything goes onto one sheet pan! Less cleanup means more time to enjoy your delicious creation. The smell as it roasts is just incredible, filling your home with the aromas of the season. Trust me, this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze is a winner every single time.

Why You’ll Love This Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

This recipe isn’t just delicious; it’s incredibly convenient! Here’s why I think you’ll fall in love with this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze:

Easy Cleanup: Everything cooks on one pan! That means way less washing up after dinner.
Quick Prep: You can have this ready for the oven in about 15 minutes. Perfect for when you’re short on time.
Flavorful Combination: The savory sausage, sweet maple glaze, and tender roasted vegetables are a match made in heaven.
Busy Weeknight Hero: It’s a complete meal on one pan, making dinner simple even on the craziest nights.
Satisfying Meal: This dish is hearty and filling, leaving everyone happy and content.

Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze: Gathering Your Ingredients

Okay, let’s talk about what you’ll need to make this wonderful Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze. The beauty of this dish is that the ingredients are simple and easy to find. Think of these as your building blocks for deliciousness!

1 pound Italian sausage, sliced: I like to use a good quality Italian sausage. You can go for sweet or mild, or if you like a little heat, spicy Italian sausage works beautifully here! Just slice it into nice, even pieces.
2 cups butternut squash, cubed: Look for a firm butternut squash. Peeling and cubing it might take a few minutes, but it’s so worth it. Aim for pieces about 1-inch in size so they cook evenly.
2 cups Brussels sprouts, halved: Trim off the ends and cut them in half. If you have any really large ones, you can quarter them.
1 red onion, cut into wedges: Red onion adds a lovely sweetness when roasted. Cut it into decent-sized wedges so they don’t disappear while cooking.
2 tablespoons olive oil: Just a good drizzle to help everything roast up nicely and get those crispy edges.
Salt and pepper to taste: Simple seasonings are all you need here to bring out the natural flavors.
1/4 cup maple syrup: Make sure you use real maple syrup, not pancake syrup! That’s where the magic in the maple glaze comes from.
1 tablespoon Dijon mustard: This adds a little tang to balance the sweetness of the maple syrup.

Equipment Needed for Your Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

Making this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze is super easy on the equipment front. You really only need a few basic things:

A large, sturdy baking sheet (the bigger the better!).
A sharp knife for prepping ingredients.
A good cutting board.
And a small bowl to mix up that gorgeous maple glaze.

Preparing Your Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze: Step-by-Step

Now for the fun part! Putting it all together. Making this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze is really straightforward. Just follow these simple steps, and you’ll have a delicious dinner ready in no time.

First things first, get your oven nice and hot. Preheat it to 400°F (200°C). This ensures everything starts roasting right away and gets those lovely crispy edges.
Grab your biggest sheet pan. Toss the sliced sausage, cubed butternut squash, halved Brussels sprouts, and red onion wedges right onto the pan.
Drizzle everything generously with the olive oil.
Sprinkle with salt and pepper to your liking. Use your hands to toss it all together so everything is coated evenly. Make sure it’s in a single layer on the pan. Don’t overcrowd it!
Slide the pan into the preheated oven. Roast for about 20 to 25 minutes. You want the vegetables to be tender and the sausage cooked through.
While that’s roasting, whisk together the maple syrup and Dijon mustard in a small bowl. This is your magical maple glaze!
Once the initial roasting time is up, pull the sheet pan out carefully. Pour the maple glaze all over the roasted veggies and sausage.
Gently toss everything on the pan to make sure it’s all coated in that sweet and tangy glaze.
Pop the pan back into the oven for just 5 more minutes. This lets the glaze get a little sticky and caramelized. Watch it closely so it doesn’t burn!
Take it out of the oven and serve it hot. It’s truly that simple and so incredibly tasty!

Getting Your Vegetables and Sausage Ready for the Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

Prepping is key for this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze. Slice your Italian sausage into even rounds. Cube the butternut squash into roughly 1-inch pieces so they cook at the same rate as everything else. Trim and halve your Brussels sprouts. Cut the red onion into decent wedges. Getting everything prepped before you start means assembly is a breeze.

Creating the Simple Maple Glaze for Your Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

This maple glaze is what really makes the dish sing! It’s super easy to make. Just measure out your real maple syrup and Dijon mustard. Put them in a small bowl. Give it a good whisk until it’s smooth and combined. That’s it! Your delicious glaze is ready to go.

Tips for Perfect Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

I’ve made this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze quite a few times, and I’ve picked up a couple of tricks along the way that help make it even better:

Don’t Overcrowd the Pan: This is super important! If you pile everything too high, the vegetables will steam instead of roast. You want them to have space to get nice and caramelized. Use two pans if you need to.
Parchment Paper is Your Friend: Lining your sheet pan with parchment paper makes cleanup unbelievably easy. Seriously, it’s a game-changer for sheet pan dinners.
Check for Doneness: Ovens can vary, and vegetable sizes aren’t always exact. After the initial 20-25 minutes, check if the vegetables are tender when poked with a fork and the sausage is cooked through. Adjust the time if needed.

Variations on Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

One of the things I love about this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze is how flexible it is! You can easily swap things out based on what you have or what you like.

Instead of butternut squash, try using sweet potatoes or even carrots. Just make sure to cut them into similar-sized pieces so they cook evenly.
Feel free to experiment with different types of sausage too! Chicken sausage or even a vegetarian sausage could work.

Frequently Asked Questions About Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

I get asked a few questions about making this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze, so let me share some answers that might help you too!

Can I make this ahead? You can prep the veggies and slice the sausage ahead of time and keep them in the fridge. But I recommend roasting everything just before you want to eat for the best flavor and texture.
What type of sausage is best? I love Italian sausage for this sheet pan dinner, but feel free to use your favorite! Spicy Italian sausage is a great choice if you like a little heat with your roasted fall vegetables.
Can I use frozen vegetables? I really prefer fresh vegetables for roasting. Frozen ones can release a lot of water and might not get that lovely caramelization that makes this dish so good.

Estimated Nutritional Information for Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze

Just a quick note about the numbers you might see for this Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze. The nutritional information provided is an estimate. It can change depending on the exact ingredients you use, the specific brand of sausage or maple syrup, and how you prepare everything. It gives you a general idea, but remember it’s not set in stone!

Sheet Pan Roasted Fall Vegetables Sausage Maple Glaze for 1 Happy Meal

Author: Lina Kohn
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Roast fall vegetables and sausage on a sheet pan. Finish with a sweet maple glaze.

Ingredients

Scale

1 pound Italian sausage, sliced
2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup maple syrup
1 tablespoon Dijon mustard

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
On a large sheet pan, toss the sausage, butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper.
Spread the mixture in a single layer.
Roast for 20-25 minutes, or until vegetables are tender and sausage is cooked through.
In a small bowl, whisk together maple syrup and Dijon mustard.
Pour the glaze over the roasted vegetables and sausage.
Toss gently to coat.
Return to the oven for 5 more minutes to allow the glaze to caramelize slightly.
Serve hot.