Minimal prep, one pan, maximum flavor. This easy sheet pan sausage and veggies dinner is ideal for busy weeknights. Tender butternut squash, Brussels sprouts, red onion and smoked chicken sausage roast until golden and caramelized, then are finished with a sweet-tangy maple-dijon sauce and a sprinkle of shredded Parmesan for a comforting family meal.
Sheet pan dinners are kitchen lifesavers. With busy schedules and holiday hustle, I rely on simple, satisfying meals that come together quickly. This autumn sheet pan sausage and veggies is one of those recipes: minimal hands-on time, lots of flavor, and easy cleanup.
The recipe combines roasted butternut squash, halved Brussels sprouts, thick wedges of red onion and sliced smoked chicken sausage. Roasting concentrates the sweetness of the squash and onions while crisping the sprouts’ edges. A quick maple-dijon sauce brightens the dish and pairs beautifully with freshly shredded Parmesan.
It takes about 10 minutes to prep, then the oven does the rest. Everything cooks on a single rimmed sheet pan for fewer dishes and maximum flavor development. It’s also a great option for meal prep—leftovers reheat well and make easy lunches.
Ingredients You’ll Need
Chicken sausage: Use your favorite fully cooked chicken sausage and slice it into rounds so the edges can brown in the oven.
Butternut squash: Peeled and diced, it caramelizes while roasting and becomes sweet and tender.
Brussels sprouts: Trimmed and halved so the cut sides crisp while the centers stay tender.
Red onion: Thick wedges soften and sweeten in the oven, adding color and richness.
Avocado oil: With a high smoke point, it lets you roast at higher temperatures without burning.
Garlic: Minced garlic adds warmth and depth.
Parmesan: Freshly grated or shaved Parmesan finishes the dish with a nutty, salty note.
Maple syrup: Provides natural sweetness for the sauce.
Dijon mustard: Adds brightness and mild tang to balance the maple.
Seasonings: Italian seasoning, salt and black pepper to taste.
How to Make A Sausage and Veggie Sheet Pan Dinner
1. Make the sauce. Whisk maple syrup and Dijon mustard until smooth and set aside.
2. Preheat the oven. Heat the oven to 400°F (about 200°C).
3. Roast the veggies. In a large bowl, toss diced butternut squash and halved Brussels sprouts with avocado oil, Italian seasoning, salt and pepper until evenly coated. Spread in a single layer on a large rimmed baking sheet with the sprouts placed cut side down. Roast 15–20 minutes; they will continue cooking after you add the sausage.
4. Prep the sausage and onions. While the vegetables roast, combine sliced smoked chicken sausage, red onion wedges and minced garlic in the bowl you used for the veggies. After the initial 15 minutes of roasting, add the sausage mixture to the pan, arranging items in a single layer when possible. Return to the oven and roast another 15–20 minutes, until the vegetables are tender and the sausage is heated through.
5. Serve. Optionally spoon the sheet pan mixture over warm rice or grains. Finish each serving with shredded Parmesan and a drizzle of the maple-dijon sauce. Serve immediately and enjoy.
Variations
This recipe is flexible and forgiving—swap ingredients based on what you have or prefer.
Sausage: Any fully cooked sausage works—chicken apple, turkey sausage or spicy andouille are all great options.
Veggies: Substitute carrots, sweet potatoes, baby potatoes or other seasonal squash. Aim to cut items to similar sizes so they roast evenly.
Cheese: Try crumbled feta, goat cheese, sharp cheddar or shaved Pecorino instead of Parmesan.
Grains: Serve over quinoa, wild rice, farro or couscous for extra heartiness.
Why you’ll love this sheet pan recipe
- Quick & weeknight friendly: Chop, toss and roast—minimal hands-on time and simple cleanup.
- A full one-pan meal: Lean sausage and seasonal vegetables roast together into a balanced, no-fuss dinner.
- Highly customizable: Swap proteins, vegetables, cheeses or grains to suit your tastes.
- Great for meal prep: Reheats well for easy lunches or quick dinners throughout the week.
More recipes you might like:
- Sausage Apple and Cranberry Stuffed Butternut Squash
- Italian Sausage and Butternut Squash Soup
- Maple Mustard Salmon Sheet Pan Dinner
If you try this recipe, tag @kalefornia_kravings on Instagram and leave a comment—I’d love to see your photos and hear how it turned out!
Autumn Sheet Pan Sausage and Veggies
Ingredients
- 1 Tbsp avocado oil
- 3 cups butternut squash, peeled & diced (20 oz.)
- 1 lb. Brussels sprouts, trimmed & halved
- 12 oz. smoked chicken sausage, sliced* (Italian-style works well)
- ½ medium red onion, sliced into thick wedges
- 5 garlic cloves, minced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ¼ tsp black pepper
- Shredded Parmesan cheese, for serving
- Steamed white rice, for serving (optional)
For the maple-dijon sauce:
- ¼ cup maple syrup
- 2 Tbsp Dijon mustard
Instructions
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Make the sauce. Whisk maple syrup and Dijon together until smooth, then set aside.
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Preheat the oven. Heat to 400°F (200°C).
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Roast the veggies. Toss squash and Brussels sprouts with oil, Italian seasoning, salt and pepper. Spread on a rimmed baking sheet with sprouts cut side down and roast 15–20 minutes.
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Prep the sausage & onions. Mix sliced sausage, onion and garlic. After the first roast, add to the pan and return to the oven for 15–20 minutes more, until vegetables are tender and sausage is warmed through.
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Serve. Spoon over rice or grains if desired, top with shredded Parmesan and drizzle with the maple-dijon sauce. Serve immediately.