Harvest Veggie & Sausage Sheet Pan Bake
This is autumn on a single pan—roasted Brussels sprouts, sweet potatoes, parsnips, and apple slices mingle with juicy sausage, all tossed in a sticky maple-Dijon glaze. It’s hearty, colorful, and brimming with sweet-savory flavors that taste like sweater weather. Bonus: it’s as easy to make as it is to clean up.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
12 oz smoked sausage, sliced into coins
2 cups Brussels sprouts, halved
2 cups sweet potatoes, cubed
1 cup parsnips, cubed
2 apples, sliced
3 tbsp olive oil
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tsp fresh thyme leaves
Salt & pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
Toss Brussels sprouts, sweet potatoes, and parsnips with olive oil, salt, and pepper. Spread on sheet pan.
Roast for 20 min, then add apples and sausage.
Whisk maple syrup, Dijon, and thyme; drizzle over mixture. Toss gently.
Roast another 15–20 min, until veggies are caramelized and sausage is heated through.
Nutrition
- Calories: 420
- Fat: 20g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 16g