This Fall Sheet Pan Dinner with Sausage, Sweet Potatoes, and Brussels Sprouts is one pan, 45 minutes, family-friendly, and perfect for busy nights. This sausage sheet pan dinner recipe roasts everything in a light maple-butter glaze for caramelized edges and an easy cleanup.
Want more easy mains? Try our Oven Roasted Sweet Potatoes, Beets, and Brussels, our Maple Roasted Butternut Squash, or our Crispy Brussels Sprouts with Bacon.
Fall Sheet Pan Dinner at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 40-45 minutes
- 👥 Servings: 4-5
- 🔥 Cook Method: Oven-roasted, one pan, sheet pan
- 🍽️ Cuisine (or General Category): Weeknight Dinner, Fall Recipe
- 👩🍳 Pair With: Green salad, crusty bread, brown rice
- ⭐ Difficulty Level: Easy
This is an easy week night meal. Add pecans in the last few minutes and pair it with a quick cider vinaigrette salad. ~Jami
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Why We Love This Recipe
- One Pan: Minimal cleanup, perfect for busy weeknights.
- Seasonal and Flexible: Swap in butternut squash or sliced apple.
- Balanced: Protein, hearty vegetables, and natural sweetness from maple.
- Maple Glaze Sear: Cut-side-down sausage for that skillet-like browning.
Fall Sheet Pan Ingredients
Smoky sausage, caramelized Brussels sprouts, tender sweet potatoes, and a maple-butter glaze for the ultimate cozy weeknight meal.
- Sausage: Smoked, turkey, or Italian chicken sausage all work. Cut into thick coins for better browning.
- Brussels Sprouts: Halved for caramelized edges. Choose similar sizes so they roast evenly.
- Sweet Potato: One-inch cubes give you tender centers and crisp edges. Have leftovers? Try our Creamy Mashed Sweet Potatoes with Brown Sugar or our Caramelized Sweet Potato side dish.
- Red Onion: Small cuts add sweetness and color.
- Maple Syrup and Butter: Light glaze for shine and caramelization.
- Fresh Thyme: Bright, woodsy lift that matches fall produce.
- Pecans (optional garnish): Add in the last minutes so they stay crunchy.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sausage: Use chicken, turkey, or a plant-based sausage.
- Maple Syrup: Use honey instead.
- Flavor: Add one teaspoon of Dijon mustard to the glaze, finish with a splash of apple cider vinegar, or fold in thin apple slices for a harvest sheet pan vibe.
- Equipment: Air fryer variation works in batches at 390-400°F. A cast-iron skillet works for a smaller portion.
- Presentation: Finish with extra thyme sprigs. Serve on the pan or on a platter.
How To Make a Fall Sheet Pan Dinner with Sausage, Sweet Potatoes, and Brussels Sprouts
STEP ONE: Prepare the Pan and Vegetables
Preheat to 425°F. Lightly oil a large sheet pan. Toss Brussels sprouts, sweet potato, and red onion with olive oil, salt, pepper, and some thyme leaves.
Spread in a single layer, cut sides down.
STEP TWO: Prepare the Glaze and Sausage
Whisk melted butter and maple syrup with the sausage coins, and toss to coat.
STEP THREE: Prepare the Pan for Sear
Roast vegetables for 20 minutes. Pull the pan, push veggies aside, and place sausage cut-side down directly on the hot pan.
Pour leftover glaze over the vegetables.
STEP FOUR: Prepare the Final Finish
Roast 15-20 minutes more until the sausage is browned and the vegetables are tender.
In the last 5 minutes, stir everything, add pecans and thyme sprigs, and return to the oven until glossy.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Roast directly on a lightly oiled pan instead of parchment.
✔️ DO Use a large commercial sheet pan and leave space between pieces so they roast, not steam.
✔️ DO Place sausage cut-side down for better browning.
❌ DO NOT Add pecans too early, or they can burn.
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Storage
Refrigerate leftovers in an airtight container for 3-4 days. Freeze up to 2 months. Reheat in a 375°F oven until hot, or microwave in short bursts. Add a small splash of water or oil if needed to refresh the vegetables.
Recipe FAQs
Space the pieces out and roast hot at 425°F. Use a lightly oiled pan, not too much glaze, and avoid overcrowding so steam escapes.
Yes. Add sliced apple in the last 10 minutes or swap some sweet potato for butternut squash from the start.
Use honey and a touch of Dijon mustard. The flavor shifts slightly but still gives you a nice glaze.
For maximum browning, roast on a lightly oiled sheet pan. Use parchment for simpler cleanup if you do not need a deep sear.
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📖 Recipe
Fall Sheet Pan Dinner with Sausage, Sweet Potatoes, and Brussels Sprouts
Equipment
- Large sheet pan (commercial half-sheet or bigger, 18x13")
- Large Mixing Bowl
- Small bowl (for glaze)
- Wooden spoon or spatula
Ingredients
- 14 ounces smoked sausage sliced into ½-inch coins
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1 small red onion cut into small pieces
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 3 tablespoons maple syrup
- 4 to 5 thyme sprigs, fresh plus extra for garnish
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper
- Optional garnish: ⅓ cup pecan halves toasted lightly
Instructions
- Preheat oven to 425°F. Lightly oil a large sheet pan for maximum sear.
- In a large bowl, combine Brussels sprouts, sweet potato cubes, and onion wedges. Add olive oil, salt, pepper, and half of the thyme leaves (reserve sprigs for later). Toss well and spread evenly on the sheet pan, cut sides down when possible. Roast for 20 minutes.
- In a small bowl, whisk together the melted butter and maple syrup. Add the sausage slices and toss until well-coated.
- Remove the pan from the oven, push veggies slightly aside, and arrange the sausage cut-side down directly on the hot pan surface. Pour any leftover glaze over the vegetables.
- Roast another 15-20 minutes, until the sausage is browned and the vegetables are tender. During the last 5 minutes, stir everything together, scatter over the pecans, and add fresh thyme sprigs. Return to the oven until glossy and caramelized.
- Remove thyme sprigs before serving, or leave them on the platter for a rustic look. Enjoy hot, straight from the pan.
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Video
Notes
- Sausage: Use chicken or turkey sausage, or a plant-based sausage.
- Maple Syrup: Use honey instead.
Jami Powell says
An incredibly delicious way to use up fall veggies!