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Sheet Pan Sausage Dinner with Maple-Dijon Glaze and Roasted Fall Vegetables Pinterest recipe pin

Sheet-Pan Turkey Sausage with Fall Vegetables and Maple-Dijon Glaze

One-pan sheet-pan turkey sausage with roasted sweet potatoes, Brussels sprouts, apple, and a sticky maple-Dijon glaze for an easy, flavorful fall dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds raw turkey sausage links
  • 1 large sweet potato about 12 ounces, peeled and cut into 1-inch cubes
  • 12 ounces Brussels sprouts trimmed and quartered
  • 1 medium red onion cut into wedges
  • 2 medium carrots peeled and sliced on the diagonal
  • 1 medium firm apple Honeycrisp or Gala, cored and cut into 3/4-inch pieces
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 3/4 teaspoon freshly ground black pepper divided
  • 1/2 teaspoon dried thyme
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon red pepper flakes optional
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Equipment

  • 1 13x18-inch rimmed sheet pan
  • 1 12-inch skillet
  • 1 Instant-read thermometer (optional)

Method
 

Preheat and start the sweet potatoes
  1. Heat oven to 425°F and line a 13x18-inch rimmed sheet pan with parchment or lightly oil it; toss cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread in a single layer on one side of the pan; roast 10 minutes.
Sear sausages and prep remaining vegetables
  1. While sweet potatoes roast, pat turkey sausages dry; heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat and sear sausages 1 to 1 1/2 minutes per side until lightly browned; remove to a board. Toss Brussels sprouts, red onion, carrots, and apple with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried thyme.
Combine on the sheet pan and roast
  1. After sweet potatoes have roasted 10 minutes, add the tossed vegetables and seared sausages to the pan in a single layer; return to the oven and roast 15 to 18 minutes more, stirring the vegetables halfway through, until vegetables are tender and sausages reach 165°F internal temperature.
Glaze and finish
  1. Whisk maple syrup, Dijon mustard, apple cider vinegar, and red pepper flakes (if using); in the last 2 to 3 minutes of roasting, brush or drizzle the glaze over the sausages and vegetables and return to oven just until glossy; let rest 5 minutes, garnish with parsley, and serve.

Notes

Cut vegetables to uniform pieces for even cooking and avoid crowding the pan; sear sausages first to improve browning. Glaze at the end to prevent burning. Store leftovers in an airtight container for up to 3 days and reheat on a sheet pan at 375°F for 10–12 minutes to restore crispness.