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Autumn Sheet Pan Sausage and Apples

Autumn sheet pan sausage and apples is a one-pan dinner where smoked sausage, sweet potatoes, Brussels sprouts, apples, and onions roast together until caramelized. Everything gets coated in a maple-Dijon herb mixture for tender, browned, lightly softened results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 14 oz smoked sausage sliced into ½-inch rounds
Apples and produce
  • 2 Honeycrisp apples cored and cut into wedges
  • 3 cup Brussels sprouts halved
  • 2 sweet potatoes peeled and cut into 1-inch cubes
  • 1 red onion cut into wedges
Seasoning and glaze
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables and sausage
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, thyme, rosemary, smoked paprika, kosher salt, and black pepper in a small bowl.
  3. Arrange the sweet potatoes, Brussels sprouts, Honeycrisp apples, red onion, and smoked sausage evenly on the prepared sheet pan.
  4. Drizzle the maple-Dijon mixture over everything and toss until evenly coated.
  5. Spread the ingredients into a single layer so they roast instead of steam.
  6. Roast for 20 minutes, then gently stir the ingredients, scraping up any browned bits from the pan.
  7. Continue roasting for 10–15 minutes at 425°F, until the sausage is caramelized, the sweet potatoes are fork-tender, the Brussels sprouts are browned, and the apples are lightly softened.
  8. Sprinkle with chopped fresh parsley and serve immediately while warm.

Notes

Pro tip: keep everything in a single layer and spread the sausage pieces apart so they caramelize; if the pan seems crowded, use a second sheet pan. Refrigerate leftovers up to 3 days and reheat on a sheet pan in a 425°F oven until warmed through. Freezer: yes, freeze portions up to 2 months and thaw overnight before reheating. For a lighter option, use chicken sausage and reduce olive oil to 2 tbsp.