Sheet Pan Sausage and Veggies with Maple Dijon Sauce
Published on September 15, 2025
Quick Summary
This easy and flavorful sheet pan sausage and veggies dinner is a weeknight win! Roasted sweet potatoes, Brussels sprouts, red onion, and chicken sausage are tossed with herbs and finished with a sweet and tangy maple Dijon sauce. Minimal prep, one pan, and maximum flavor! This easy meal is perfect for busy families and cozy nights in.
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Let me just say it: sheet pan dinners are lifesavers. When the day gets away from me (which happens more often than I’d like to admit), I always come back to this Sheet Pan Sausage and Vegetables with Maple Dijon Sauce. It’s simple, cozy, packed with flavor, and best of all — everything cooks together on one pan. Fewer dishes, more flavor, everyone’s happy.
This version is one of my go-tos, especially when the weather cools down. It’s loaded with sweet potatoes, Brussels sprouts, red onion, and apple chicken sausage — all roasted until caramelized and golden. And the real magic? A quick maple Dijon sauce that you drizzle on at the end. It’s sweet, tangy, a little garlicky, and ties everything together in the best way.
Even though the ingredients scream fall, I make this year-round because my boys LOVE it. It’s great for weeknights when you need something easy, but it’s also perfect for meal prep or feeding a hungry crew with minimal effort.
You can serve it as-is, or bulk it up with rice, quinoa, or even a fried egg on top. However you serve it, just promise me you’ll try that sauce, it takes things to the next level.
Ingredients (with Helpful Notes)
- Sweet Potato: Dice into uniform ½-inch cubes so they roast evenly and caramelize nicely. Butternut squash would also be good!
- Brussels Sprouts: Trim the ends and slice them in half to ensure they cook at the same rate as the other veggies.
- Red Onion: Adds sweetness and a pop of color—slice it thin so it softens and roasts well.
- Olive Oil: Helps everything crisp up—divide between the pan and for drizzling.
- Fresh Thyme & Rosemary: These herbs pair beautifully with the fall flavors—fresh is best, but dried will work in a pinch (use less).
- Garlic Powder: Adds savory depth without overpowering the dish.
- Apple Chicken Sausage: Pre-cooked sausage makes this quick and easy. The apple flavor adds a little sweetness that complements the maple Dijon sauce, but you can use your favorite sausage.
- Maple Dijon Sauce: This sauce is a game-changer! Tangy, sweet, and just the right kick of garlic. Drizzle when it comes out of the oven or serve on the side!
Tips for Making the Best Fall Sheet Pan Meal
- Preheat the Oven Fully. You want that hot blast of heat to start roasting the veggies right away, 425°F is the sweet spot.
- Don’t Overcrowd the Pan. Space is key for crispy edges. Use a large rimmed sheet pan and spread everything in a single layer.
- Toss Midway. Stirring halfway through cooking helps everything cook evenly and get that golden brown finish.
- Add the Sauce After Roasting. Drizzling the maple Dijon sauce over the hot veggies and sausage keeps the flavors bold and fresh—plus, it avoids burning the sugars in the sauce.
- Customize it. Swap in different sausages (like spicy or smoked) or veggies (like carrots, butternut squash, or cauliflower) based on what you have.
Sheet Pan Sausage and Veggies with Maple Dijon Sauce
Ingredients
For the Sausage and Veggies:
- 1 large sweet potato, diced into 1/2-inch cubes
- 16 oz brussels sprouts, end trimmed and sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil divided
- 2 teaspoons finely chopped thyme
- 2 teaspoons finely chopped rosemary
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 12 ounces cooked apple chicken sausage, sliced into 1/2-inch thick rounds
For the Maple Dijon Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Grease a large rimmed baking sheet with olive oil.
- Add the sweet potatoes, brussels sprouts, sausage, and red onion to the pan. Drizzle with olive oil and season with thyme, rosemary, garlic powder, salt, and pepper. Toss until well combined. Arrange the sausage and veggies in a single, even layer on the sheet pan.
- Place the pan in the oven and roast for 15 minutes. Remove the pan from the oven and toss the veggies and sausage. Return to oven and roast for an additional 15 minutes, or until veggies are tender.
- While the sausage and veggies are roasting, make the maple Dijon sauce. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.
- Drizzle the sauce over the sausage and veggies. Serve immediately.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the oven until heated through. You can reheat in the microwave, but the veggies might get a little mushy.
- Meal Prep Tip: This is great for lunches! Divide into individual containers and reheat throughout the week.
Nutrition
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