Maple-Dijon Sheet Pan Sausage and Vegetables

Smoked sausage, Brussels sprouts, butternut squash, and red onion roast together on one pan under a sweet-tangy maple-Dijon glaze for an easy, hearty weeknight dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds smoked sausage
• 1.5 pounds butternut squash
• 1 pound brussels sprouts
• 1 medium red onion
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 2 tablespoons dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. (about 5 min) — 425°F
2. Peel and cut the butternut squash into 1-inch cubes. Trim and halve the Brussels sprouts. Cut the onion into 1-inch wedges and the sausage into 1/2-inch-thick rounds. (about 10 min) — Room temperature
3. Whisk the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper in a small bowl. (about 2 min) — Room temperature
4. Arrange the squash and Brussels sprouts on the sheet pan. Toss with about two-thirds of the glaze, then spread the vegetables in a single layer with the cut sides of the Brussels sprouts facing down. (about 3 min) — Room temperature
5. Roast for 20 minutes. Add the onion and sausage, toss everything with the remaining glaze, and spread it out again. (about 3 min) — 425°F
6. Roast for 12 to 15 minutes more, until the squash is fork-tender, the Brussels sprouts are browned, and the sausage is heated through. If using raw sausage, cook until it reaches 160°F for pork sausage or 165°F for poultry sausage in the center. (about 15 min) — 425°F
7. Rest for 5 minutes, then serve hot. (about 5 min) — Room temperature