Sheet Pan Chicken Sausage and Veggies

5 from 1 vote

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, and a maple dijon sauce, it’s a healthy, hearty meal the whole family will love!

Course Main Dish

Cuisine American

Keyword maple dijon sauce, sheet pan chicken sausage and veggies, sheet pan dinner

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 641kcal

Author Sue Ringsdorf

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.

Notes

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.

Nutrition