Looking for a quick and scrumptious dinner that brings all the cozy flavors of fall right to your kitchen? 

This Sheet-Pan Maple-Dijon Sausage and Fall Veggies recipe is just what you need! 

With golden brown sausage, tender Brussels sprouts, and sweet potatoes tossed in a sweet and tangy maple-Dijon sauce, this dish is perfect for busy weeknights or a heartwarming family meal.

Ingredients:

12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or use beef, pork, chicken)

16 oz. (450g) sweet potatoes, peeled and diced into 3/4-inch cubes

16 oz. (450g) Brussels sprouts, trimmed and halved

1/2 medium red onion, roughly sliced

1 tablespoon minced garlic

2 tablespoons olive oil

1 teaspoon Italian seasoning or Herbes de Provence

1/2 teaspoon salt and freshly ground black pepper

1 tablespoon chopped parsley, for garnish

1 tablespoon parmesan shavings, for serving (optional)

For the sauce:

1/3 cup maple syrup

1/3 cup Dijon mustard

Instructions:

Preparation: Preheat your oven to 400ºF (200ºC) and lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts evenly on the sheet pan. Arrange the Brussels sprouts cut side down to ensure a beautiful golden sear.

Initial Roasting: Drizzle the veggies with olive oil, then sprinkle with Italian seasoning, salt, and pepper. Roast in the preheated oven for 15 minutes.

Making the Sauce: While the veggies are roasting, prepare the sauce by combining maple syrup and Dijon mustard in a mason jar. Shake well to mix thoroughly.

Adding Sausage and Vegetables: After the initial roasting, remove the sheet pan from the oven. Add the sliced sausage, minced garlic, and red onion to the pan. Drizzle half of the maple-Dijon sauce over everything, toss to combine, and spread the ingredients out in a single layer. Return the sheet pan to the oven and roast for an additional 15 minutes, until the veggies are tender and the sausage is heated through.

Final Touches: Once out of the oven, drizzle the remaining sauce over the sausage and veggies, and toss to coat evenly. Sprinkle with chopped parsley and optional parmesan shavings. Serve immediately and enjoy!

Tips for Best Results:

Salt Moderation: Use salt sparingly on the veggies initially, as the sausage already contains salt.

Veggie Variations: Swap Brussels sprouts with broccoli florets or sweet potatoes with diced butternut squash for a delicious twist.

Make-Ahead Prep: Cut and store the veggies in an airtight container in the fridge for up to two days. Prepare the sauce and refrigerate until ready to use.

This quick and easy Sheet-Pan Maple-Dijon Sausage and Fall Veggies recipe brings together the perfect blend of flavors for a delightful and hassle-free dinner. 

Try it tonight for a cozy, heartwarming meal that’s sure to become a family favorite!