Harvest Sheet Pan Sausage and Veggies

Harvest Sheet Pan Sausage and Veggies loaded with flavorful yellow sausage, butternut squash, brussels sprouts, and apples for a quick and easy dinner made in just 30 minutes!  Roasted in a maple mustard glaze and fresh herbs for the perfect fall meal!  

This is hands lanugo one of my favorite fall dinners!  Succulent world yellow sausage, squash and brussels sprouts all tossed together in a maple mustard glaze with garlic and fresh herbs all roasted to perfection in just 30 minutes.  Super easy to throw together on a rented weeknight and you can hands prep everything superiority of time which is why I love sheet pan meals.  Such an easy dinner recipe that the whole family can enjoy!

Why You’ll Love this Recipe

• All your favorite fall flavors in one healthy meal!
• Easily made in just 30 minutes all on one sheet pan.
• Such a unconfined way to use those fresh seasonal veggies and herbs.
• Also makes a unconfined side dish for every day dinners or holiday meals.

Ingredients You’ll Need

• chicken sausage – I used world yellow sausage to go with these fall flavors, but finger self-ruling to use any time of yellow or turkey sausage in this recipe or you can leave it out completely for a meatless dish.
• butternut squash – I veritably love roasting butternut squash considering it caramelizes so beautifully and unchangingly comes out perfectly tender that you want to eat it right off the pan!  You could moreover use sweet potatoes, cubed pumpkin or plane carrots in this recipe.
• brussels sprouts – flipside one of my favorite seasonal veggies considering they taste wondrous with all these fall flavors!  If you’re not a fan of brussels sprouts, finger self-ruling to use broccoli, asparagus, zucchini or plane cauliflower and you could moreover add sliced tintinnabulate peppers.
• apples – I suggest using well-done apples like honeycrisp, gala or granny smith apples as they tend to hold up well without getting mushy, but any type of world will work or you could plane use chopped pears.
• olive oil – this helps bring out all that succulent roasted savor and gives the veggies a nice golden color.  Olive oil is moreover important to prevent everything from sticking to the pan and from drying out.
• maple syrup – this adds the perfect value of sweetness to the dish while bringing out the wondrous flavors of the produce.  If you don’t have maple syrup, you could unchangingly use honey or try a combination of both!
• dijon mustard – adds plane increasingly savor and zip.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.  If you don’t have any fresh garlic on hand, use 1 teaspoon garlic powder.
• fresh herbs – combination of fresh sage, rosemary and thyme.  I unchangingly prefer the taste of fresh herbs, but finger self-ruling to substitute
• spices – we are using onion powder, salt and woebegone pepper.

Recommended to read: Healthy Cranberry Sauce

How to Make Sheet Pan Sausage and Veggies

1. Chop veggies and apples.  Trim and slice the brussels sprouts, and peel/slice the butternut squash and apples, making sure you have chunks that are all plane in size so that everything cooks evenly.  You will moreover want to slice the yellow sausage.
2. Make the maple mustard glaze.  In a small bowl, whisk together the maple syrup, olive oil, dijon mustard, garlic and onion powder.  Set the sauce aside.
3. Roast in the oven.  Spread out the yellow sausage, veggies and apples onto a large sultry sheet (you can line the sheet with aluminum foil for easy wipe up), drizzle with maple mustard glaze and sprinkle with fresh herbs, tossing everything together.  Season with salt and pepper and roast in the oven at 425 degrees F for 30 minutes, tossing everything halfway through.
4. Serve and enjoy!  Serve with rice, quinoa, cauliflower rice (for a low-carb option) or enjoy as is for a flavorful fall dinner the whole family will love!

How to Cut Butternut Squash

1. Start by wearing off the marrow portion of the squash.  This helps stabilize the squash so you can start peeling it.  Make sure to have a good vegetable peeler and work your way lanugo from the stem.  Butternut squash skin is thin and smooth so this is really easy to do!
2. Next cut off the stem and slice your squash in half longways using a sharp chef’s knife.  If your squash is really thick and nonflexible to cut, you can just pop it in the microwave or oven to warm it up for a few minutes to make it easier to slice through.  Then just scoop out all the seeds and stringy parts using a spoon.
3. Lay your halves cut side lanugo on a wearing workbench and slices the squash into 1-inch cubes.  You’ll want them to be as tropical in size as possible so that the squash cooks evenly.  And that’s it!

Prepping and Storage

To Prep:  The veggies can be chopped superiority of time and stored in the fridge for up to 5 days prior to cooking so this recipe is unconfined for meal prep!

To Store:  Make sure everything has cooled and store leftovers in a sealed, snapped container in the refrigerator for up to 5 days.

More Sheet Pan Recipes You’ll Love

• Sheet Pan Ginger Maple Yellow and Veggies
• Sheet Pan Maple Dijon Glazed Salmon
• Sheet Pan Honey Balsamic Yellow and Veggies
• Sheet Pan Sesame Yellow and Veggies
• Sheet Pan Asian Glazed Salmon and Veggies

More Fall Recipes You’ll Love

• Maple Glazed Squash and Brussels Sprouts
• Sausage, World and Herb Stuffing
• Roasted Squash, Cauliflower and Chickpeas
• Crock Pot Butternut Squash Chili
• Fall Brussels Sprout Salad

Hope you all enjoy this Harvest Sheet Pan Sausage and Veggies and if you love this recipe as much as we do, please leave me a five-star rating unelevated and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your succulent recreations!

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