Fall Sheet Pan Dinner with Sausage, Sweet Potatoes, and Brussels Sprouts

Fall sheet pan sausage, brussels sprouts, and sweet potatoes in a serving bowl.

5 from 1 vote

Fall Sheet Pan Dinner with Sausage, Sweet Potatoes, and Brussels Sprouts

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 617kcal

Author: Jami Powell

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.

Video

Notes

Storage Refrigerate leftovers in an airtight container for 3–4 days.

Freeze This recipe can be frozen for up to 2 months, but Brussels sprouts lose their crisp texture, so it’s best to freeze just the sausage, sweet potatoes, and onions.

Reheat: 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.

Substitutions

Sausage: Use chicken or turkey sausage, or a plant-based sausage.
Maple Syrup: Use honey instead.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition