Go Back
- 1 lb chicken or turkey sausages, cut into ½-inch rounds - 2 cups Brussels sprouts, halved lengthwise - 2 cups baby potatoes, halved or quartered for even cooking - 1 red bell pepper, diced into bite-sized pieces - 1 red onion, cut into wedges - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, minced) - Salt and freshly cracked black pepper to taste In this dish, I love using chicken or turkey sausages. They add great flavor and cook nicely with the veggies. The Brussels sprouts bring a nice crunch, while baby potatoes offer a creamy texture. Red bell pepper and red onion add sweetness and color to the mix. For the perfect glaze, I combine extra virgin olive oil, pure maple syrup, and Dijon mustard. This mix creates a nice balance of sweet and tangy. Garlic powder and dried thyme add depth. Use salt and pepper to boost the flavors. Make sure to have fresh, quality ingredients. They make a big difference in taste and nutrition. Proper seasoning elevates this meal from simple to spectacular. Enjoy this delicious mix of flavors on a busy weeknight! - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper. First, set your oven to 425°F. This high heat helps the food roast nicely. Next, grab a large baking sheet. You want to line it with parchment paper. This makes clean-up easy and keeps the food from sticking. - Combine sausages and vegetables in a bowl. - Prepare the maple-Dijon dressing. In a big bowl, toss in the chicken or turkey sausages. Add the halved Brussels sprouts, baby potatoes, red bell pepper, and onion. Make sure to cut the veggies into similar sizes. This helps them cook evenly. Now, prepare the maple-Dijon dressing. In a smaller bowl, mix together olive oil, maple syrup, Dijon mustard, garlic powder, thyme, salt, and pepper. Whisk until it’s smooth and well mixed. - Drizzle the dressing over the mixture. - Spread out on the baking sheet. Drizzle the dressing over the sausage and veggies. Use tongs or a spoon to toss everything together. Make sure each piece is well coated. Then, spread the mixture out on the prepared baking sheet. Keep some space between pieces for even roasting. - Roast for 25-30 minutes. - Stir halfway through cooking for even browning. Place the baking sheet in the oven. Roast for 25 to 30 minutes. Halfway through, stir the mixture. This helps to brown everything nicely. You’ll know it’s done when the sausages are cooked through, and the veggies are tender and golden-brown. Enjoy the delightful smells wafting from your oven! To cook your dish just right, cut your veggies to similar sizes. This helps them cook evenly. If some pieces are tiny and others large, you may end up with mushy or hard bits. Aim for uniform cuts. Make sure to use enough space on the baking sheet. When you crowd the pan, the veggies steam instead of roast. Give them room to breathe. This way, you’ll get crispy edges that add flavor. To take your dish to the next level, add fresh herbs or spices. Thyme works well here, but rosemary or parsley can shine too. Just chop them finely and toss them in with the other ingredients. For garnishes, I recommend fresh thyme sprigs or chopped parsley. They add color and a burst of freshness. Serve the dish right from the pan for a rustic look. Your guests will love it! {{image_4}} You can use a variety of sausages for this dish. Chicken or turkey sausages work great. They are lean and flavorful. Pork sausages add richness and depth. If you prefer beef, go for it! For a plant-based option, try vegetarian sausages. They provide texture and taste without meat. Each type of sausage brings its own flavor. Pick what you love best! Feel free to switch up the veggies based on the season. Carrots, zucchini, or squash can add color and taste. Broccoli or cauliflower are also great choices. Just remember to cut them into similar sizes. This helps them cook evenly. Cooking times may vary. For softer veggies like zucchini, reduce the time to about 20 minutes. For firmer ones like carrots, increase to 30-35 minutes. Always check if they are tender. This ensures a perfect meal every time! To keep your Maple Dijon Sausage & Veggies fresh, store them in airtight containers. Make sure the dish cools to room temperature first. Place the sausage and veggies in one container or separate them if you prefer. Label the containers with the date. This ensures you know when to eat them. To preserve texture when reheating, I recommend using the oven. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 15-20 minutes until warmed through. You can also use a microwave, but the oven keeps the crispness of the veggies. Enjoy your meal again with great flavor! Yes, you can. If you want to swap Dijon mustard, try using yellow mustard or spicy brown mustard. Both add flavor but in different ways. Yellow mustard is milder, while spicy brown gives a nice kick. You can also use whole grain mustard for added texture and depth. Feel free to experiment! To add heat, consider using red pepper flakes or cayenne pepper. A little goes a long way, so start with a pinch. You can also include fresh chili peppers, like jalapeños or serranos. Just chop them up and mix them in with the sausages and veggies. Adjust the spice to your taste for the perfect kick! Yes, you can prepare this dish ahead. Chop the veggies and sausages a day before. Store them in an airtight container in the fridge. Mix the maple-Dijon dressing ahead of time too. Keep it separate until you’re ready to cook. This makes cooking quick and easy, especially on busy days! This dish combines juicy sausages and fresh veggies, creating a tasty meal. We covered key ingredients, easy steps, and helpful tips. You learned about storage options and exciting variations. I hope these ideas spark your creativity in the kitchen. Enjoy making this dish your own, and remember to share your flavorful twists!

Sheet-Pan Maple Dijon Sausage & Veggies

Delight your taste buds with this Maple Dijon Sausage & Veggie Delight on a Sheet Pan! This easy recipe combines juicy chicken or turkey sausages with Brussels sprouts, baby potatoes, and sweet bell peppers, all drizzled with a mouthwatering maple-Dijon sauce. Perfect for busy weeknights, this one-pan meal is both flavorful and hassle-free. Click to explore the full recipe and make dinner a breeze tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken or turkey sausages, cut into ½-inch rounds

2 cups Brussels sprouts, halved lengthwise

2 cups baby potatoes, halved or quartered for even cooking

1 red bell pepper, diced into bite-sized pieces

1 red onion, cut into wedges

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, minced)

Salt and freshly cracked black pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.

    In a large mixing bowl, combine the sliced sausages, halved Brussels sprouts, baby potatoes, diced red bell pepper, and onion wedges. Ensure the vegetables are cut to similar sizes for uniform cooking.

      In a separate smaller bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, dried thyme, along with a pinch of salt and freshly cracked pepper until the mixture is smooth and well combined.

        Drizzle the maple-Dijon dressing over the sausage and vegetable mixture, then use tongs or a large spoon to toss all the ingredients until they are evenly coated in the sauce.

          Spread the sausage and vegetable mixture out in a single layer on the prepared baking sheet, ensuring enough space between pieces to allow for roasting.

            Roast in the preheated oven for 25-30 minutes. Halfway through the cooking time, give everything a good stir to ensure even cooking and browning, until the sausages are fully cooked and the vegetables are tender, slightly caramelized, and golden-brown at the edges.

              Once done, remove the sheet pan from the oven and let it cool for a couple of minutes to allow the flavors to settle before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: For a rustic appeal, serve directly from the sheet pan, or transfer the roasted goodies to a large serving platter. Elevate the presentation by garnishing with fresh sprigs of thyme or chopped parsley, adding a splash of color and freshness to the dish.