Sheet Pan Chicken Sausage and Veggies
This Sheet Pan Chicken Sausage and Veggies recipe is a quick, colorful, and flavor-packed meal perfect for busy weeknights. With tender roasted vegetables, savory sausage, apples, and a maple dijon sauce, it’s a healthy, hearty meal the whole family will love!
Maple Roasted Vegetables
We’re obsessed with easy weeknight meals that are quick, tasty, and basically foolproof. Throw a bunch of veggies and sausage on a sheet pan, pop it in the oven, and voila—dinner is served with zero stress and a lot of high-fives. Bonus points if the kitchen smells amazing while you’re kicking back with a glass of wine.
Veggies are our secret superheroes. Roasted, colorful, and full of flavor, they make every bite feel like a little celebration of health – without ever feeling boring. This dinner is a 10/10 every single time!
Why This Recipe Works:
- Balanced flavors – The sweet maple and tangy Dijon perfectly complement the savory sausage and roasted veggies.
- One-pan simplicity – Everything cooks together on two sheet pans (in one oven) for easy prep and cleanup.
- Colorful & nutritious – A mix of vibrant vegetables adds nutrients and makes the dish yummy to look at too!
- Customizable – Switch up the veggies or sausage to match what you have on hand.
What You’ll Need:
- Brussels sprouts – You’ll need about two pounds of sprouts before discarding stems and outer leaves. You should end up to be about 4-5 cups after prepping.
- butternut squash – We’re using about 4-5 cups of butternut squash, so if you have extra, just chop and refrigerate for later.
- red onion
- apples – we use Honey Crisp or Granny Smith
- chicken sausage – we buy the chicken sausage with apples but any works.
- maple dijon sauce – olive oil, pure maple syrup, dijon mustard, thyme, salt, and pepper
How to make Sheet Pan Chicken Sausage and Veggies:
Step 1
Make sauce. In a small bowl, combine the maple syrup, olive oil, dijon mustard, and thyme (fresh or dried). Use a whisk to combine well.
Step 2
Prep veggies. Remove stems and leaves from Brussels sprouts and slice in half. Peel butternut squash and chop in small bite-sized pieces. Slice red onion. Chop chicken sausage. Combine all ingredients in a large mixing bowl.
NOTE: Since butternut squash takes a little bit longer to roast than Brussels sprouts, you’ll need to dice it in small cubes. This will allow the veggies to get done at the same time.
Step 3
Add sauce to veggies. Add the maple dijon sauce to veggies and stir well to combine. Add to two baking sheets lined with parchment paper. Then add salt and pepper to taste. (I season pretty liberally but add to taste.)
Step 4
Roast veggies. Preheat oven to 425 degrees. Place pans in preheated oven on two separate racks. Roast for 25 minutes and then remove pans.
Step 5
Add apples. Then add half of the chopped apples to each pan and stir. Replace pans to oven, switching to place them on the opposite racks for the remaining time. Roast for another 15-20 minutes or until veggies are fork tender and slightly browned.
Step 6
Serve. Serve chicken sausage and veggies with additional maple syrup as desired.
Store leftovers in an airtight container in your refrigerator for 4-5 days. You can also add to individual meal prep containers for quick lunches on the go. We don’t recommend freezing the leftovers because the veggies will get mushy.
Recipe FAQs:
Yes! Chicken sausage is a lighter option, but pork, turkey, or even vegetarian sausage all work well.
We’re using Brussels sprouts, butternut squash, and red onion in this recipe. But almost any will work well, including bell peppers, zucchini, broccoli, carrots, sweet potatoes, or whatever you have on hand.
Make sure to cut them evenly, spread them in a single layer, and roast at a high temperature for that perfect caramelization.
Yes—it reheats well and makes a great option for quick lunches throughout the week.
Other delicious weeknight dinners:
Here are a few other delicious options for weeknight dinners.
Kitchen Tools Used: (affiliate links)
- Baking Sheets – My favorite baking sheets – made in the USA.
- Unbleached Parchment Paper Sheets – These are great for high heat baking and roasting.
xoxo ~Sue
Sheet Pan Chicken Sausage and Veggies
Ingredients
For the veggies:
- 4 cups Brussels Sprouts (from about 2 pounds) – stems and leaves removed, halved
- 4 cups butternut squash – peeled and diced
- 1/4 cup red onion – thinly sliced
- 22 oz. chicken sausage with apples (or other sausage) – chopped
- 2 medium apples (honey crisp or granny smith) – chopped
For the maple glaze:
- 1/4 cup pure maple syrup
- 1/4 cup olive oil
- 1 Tablespoon dijon mustard
- 1-2 Tablespoons fresh thyme – or 1 teaspoon dried
- kosher salt and freshly ground black pepper – to taste
Instructions
- Make sauce. In a small bowl, combine the maple syrup, olive oil, dijon mustard, and thyme (fresh or dried). Use a whisk to combine well.1/4 cup pure maple syrup, 1/4 cup olive oil, 1 Tablespoon dijon mustard, 1-2 Tablespoons fresh thyme
- Prep veggies. Remove stems and leaves from Brussels sprouts and slice in half. Peel butternut squash and chop in small bite-sized pieces. Slice red onion. Chop chicken sausage. Combine all ingredients in a large mixing bowl.NOTE: Since butternut squash takes a little bit longer to roast than Brussels sprouts, you’ll need to dice it in small cubes. This will allow the veggies to get done at the same time.4 cups Brussels Sprouts (from about 2 pounds), 4 cups butternut squash, 1/4 cup red onion, 22 oz. chicken sausage with apples (or other sausage)
- Add sauce to veggies. Add the maple dijon sauce to veggies and stir well to combine. Add to two baking sheets lined with parchment paper. Then add salt and pepper to taste. (I season pretty liberally but add to taste.)kosher salt and freshly ground black pepper
- Roast veggies. Preheat oven to 425 degrees. Place pans in preheated oven on two separate racks. Roast for 25 minutes and then remove pans.
- Add apples. Then add half of the chopped apples to each pan and stir. Replace pans to oven, switching to place them on the opposite racks for the remaining time. Roast for another 15-20 minutes or until veggies are fork tender and slightly browned.2 medium apples (honey crisp or granny smith)
- Serve. Serve chicken sausage and veggies with additional seasonings and maple syrup as desired.
This sheet pan meal makes the perfect meal prep lunch! Delish!
Amen!