Sheet-Pan Maple Dijon Chicken Sausage and Veggies

Why You’ll Love This Recipe

• One pan, minimal cleanup, and dinner is on the table in 45 minutes.
• Balanced flavors: sweet maple, tangy Dijon, savory sausage, and a bright splash of apple cider vinegar.
• Colorful, veggie-forward meal with hearty sweet potatoes and caramelized Brussels sprouts.
• Flexible: easy to swap sausages or add seasonal produce.

Grocery List

• Produce: 2 medium sweet potatoes, 1 lb Brussels sprouts, 1 large red onion, fresh parsley (optional), fresh thyme (optional)
• Dairy: Optional: grated Parmesan or crumbled goat cheese for serving
• Pantry: 1 lb fully cooked chicken sausage, pure maple syrup, Dijon mustard, extra-virgin olive oil, apple cider vinegar, kosher salt, black pepper, garlic powder, smoked paprika, red pepper flakes (optional)

Full Ingredients

For the sheet-pan roast

• 1 lb (450 g) fully cooked chicken sausage, sliced into 1/2-inch (1.3 cm) coins
• 2 medium sweet potatoes (about 1.5 lb/680 g), peeled and cut into 3/4-inch (2 cm) cubes
• 1 lb (450 g) Brussels sprouts, trimmed and halved (quarter very large ones)
• 1 large red onion (about 10 oz/280 g), cut into 1-inch (2.5 cm) wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the maple-Dijon glaze

• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Pinch red pepper flakes (optional)

To finish

• 1 to 1.5 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley (optional)
• Flaky sea salt, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Set a rack in the center of the oven and heat to 425°F (220°C). Place a large rimmed sheet pan (18×13 inches/46×33 cm) in the oven while it preheats so the vegetables hit a hot surface and start caramelizing immediately.

Step 2: Mix the maple-Dijon glaze

In a small bowl, whisk together the maple syrup, Dijon, olive oil, garlic powder, smoked paprika, kosher salt, black pepper, thyme, and red pepper flakes (if using). Reserve 2 tablespoons of the glaze in a separate bowl for brushing on at the end. Set both bowls aside.

Step 3: Prep and season the vegetables

Peel and cube the sweet potatoes, trim and halve the Brussels sprouts, and cut the red onion into wedges. In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until evenly coated.

Step 4: Start roasting the vegetables

Carefully remove the hot sheet pan from the oven. Spread the seasoned vegetables in a single layer, cut sides down when possible for best browning. Roast for 15 minutes, stirring once at the 10-minute mark only if any pieces are deeply browning.

Step 5: Add sausage and glaze

Pull the pan out. Scatter the sliced chicken sausage over the vegetables. Drizzle all of the glaze (except the 2 tablespoons you reserved) over everything. Use two spatulas or tongs to toss quickly and coat, then spread back into a single layer. Return to the oven and roast for 10–12 minutes, until the sausage is browned and the vegetables are tender with caramelized edges.

Step 6: Lacquer, finish, and serve

Brush or drizzle on the reserved 2 tablespoons of glaze and roast for 3–5 minutes more to set a glossy finish. Remove from the oven and immediately sprinkle over 1 to 1.5 tablespoons apple cider vinegar; toss gently to coat. Taste and adjust seasoning with flaky salt and pepper. Garnish with chopped parsley and serve hot.

Pro Tips

• Preheat the sheet pan to jump-start caramelization and keep the vegetables from steaming.
• Cut sweet potatoes to about 3/4 inch and Brussels sprouts in half so everything cooks evenly.
• Divide the glaze: most goes on mid-roast for flavor; a small reserved portion at the end creates a shiny, lacquered finish without burning.
• Keep the pan spacious. If crowded, use two pans or rotate halfway through to maintain browning.
• For extra char, broil on high for 1–2 minutes at the end, watching closely.

Variations

• Autumn apple twist: Add 1 large tart apple (Honeycrisp or Pink Lady), cored and cut into wedges, during the last 10 minutes of roasting.
• Spicy swap: Use hot Italian chicken or turkey sausage and add 1–2 teaspoons hot honey in place of some maple.
• Vegetarian: Replace sausage with 2 cans (15 oz/425 g each) drained chickpeas; toss with 1 tbsp olive oil and 1/2 tsp smoked paprika before adding to the pan.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for 8–10 minutes until hot and re-crisped. The glaze can be made up to 1 week ahead and refrigerated; stir before using. Vegetables can be cut and refrigerated up to 24 hours in advance. This dish also freezes well for up to 2 months; thaw overnight in the fridge and reheat as above.

Nutrition (per serving)

Approximate: 550 calories; 25 g fat (5 g saturated); 63 g carbohydrates; 10 g fiber; 20 g protein; 950 mg sodium. Values will vary based on sausage brand and salt used.