Maple Sheet Pan Smoked Sausage with Butternut and Brussels.
aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to be your favorite fall weeknight meal.
It’s satisfying, it’s delicious, it’s both savory and sweet and super easy to make. The whole family goes crazy over this!
P.S. if you’re trying to convert someone to a brussels sprouts lover, this.is.the.meal. They won’t be able to resist.
Okay so let’s get to it.
I’m not kidding when I say this might make an appearance in your kitchen once a week for the next 6 months.
Now… this other sausage and peppers sheet pan meal is one of my most made recipes EVER. It’s the easiest. It’s a go-to busy weeknight meal. It takes minutes to throw together and all you have to do is roast! Eddie calls it my cop-out meal because it’s embarrassingly simple and what I make when I don’t feel like making dinner.
And you know what else? One of my favorite things about that meal is that I usually have all the ingredients on hand and they LAST.
This is like that! But maybe better? And with a fall twist.
First, these ingredients will last even longer. If you grab these things to have on hand for this recipe, they will all last a week or two (at least).
Second, it’s a fantastic meal to prep ahead of time. You can chop the squash and slice the brussels and store them in the fridge. That simple prep action is basically the basis of our weeknight meals. I call it my 10 minute meal prep – it’s a huge part of my book coming out next spring. Little things like that save me so much time later. It’s a game changer for me.
Third, this tastes like autumn heaven. Everything is tossed in maple and garlic and then roasted until slightly caramely. It has SO much flavor.
Obviously – you can use whatever sausage you’d like! Sausage isn’t my favorite, so I like to use a smoked turkey sausage. It’s super good and so easy to use.
Serve it on its own, serve it with rice – whatever you’d like.
And dinner is ready!
Maple Sheet Pan Sausage
Maple Sheet Pan Smoked Sausage with Butternut and Brussels
Ingredients
- 12 ounces (precooked) smoked turkey sausage, sliced into 1-inch thick rounds
- 2 cups cubed butternut squash, 1 inch cubes
- 2 cups halved brussels sprouts
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- kosher salt and pepper
- brown jasmine rice, for serving
Instructions
- Preheat the oven to 425 degrees F. Chop the squash and brussels - you want the pieces roughly the same size. I chop the squash into 1-inch cubes. Then I chop the brussels accordingly, either halving or quartering them. It may differ each time depending on the size of your vegetables. I suggest keeping the squash in 1-inch cubes (no larger) so it cooks in 20 to 30 minutes.
- Spread the sausage, butternut cubes and brussels sprouts out on a baking sheet.
- Whisk together the maple syrup, olive oil and garlic in a bowl. Pour it over the sausage and vegetables and toss well. Sprinkle everything with salt and pepper.
- Roasted for 15 to 20 minutes. Toss and roast for 5 to 10 minutes more. Serve immediately over rice.
- This meal is great to make ahead of time - leftovers are great. You can also easily double it and do it on 2 sheet pans.
Did you make this recipe?
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I appreciate you so much!
No, really, this is SO EASY.
37 Comments on “Maple Sheet Pan Smoked Sausage with Butternut and Brussels.”
What brand of smoked turkey sausage do you use?
my favorite is my local grocery store brand – market district – but if i can’t find it, i will use eckrich in a pinch!
Do you have a round-up of all of your sheet pan meals in one place? The kids are back in daycare part time which is awesome, but makes dinner much more hectic since the are always “starving” when they get home haha
i actually don’t have a ton of sheet pan meals, but tomorrow i do have a huge fall dinner list coming!! :)
Honestly, I know they’re cleverly marketed as time- ,budget-, and expertise-savers, but a properly cooked sheetpan meal is a diamond in the rough (does that mean rare? I mean rare). Kudos for giving us an authentic and seasonal one. The main ingredients are, as you say, dynamos in the long-lasting, fridge-resistant department, and when cut and stored correctly and then roasted at the proper temperature, actually emerge at their ideal state in unison.
Sheetpans are an art best left to professionals and at very limited intervals. I always trust a raw veg-skeptic to turn out a properly roasted veg. The English excel at (and only at) sprouts. We Americans tends to undercook them. Just… no. Sprouts are supposed to be soft. If you want crisp cabbage, choose cabbage. The sulfuric quality is a plus, and for the uninitiated, mellowed with a mild sweet like maple. This is perfect.
Also, the rice cooked correctly is an excellent, chewy foil to the soft veg and snappy sausage. Really clever. I threw in some dried fruit because I am an old woman and require either fresh or dried in all savory entrees now.
Speaking of which, your latest fall/autumn salad is divine. Have you been able to sample the newest apple varieties this year? It’s a bit early for me, in a milder climate, but I am on tenterhooks about this. This has proved to be a true budget foodies year, given the medical and financial global circumstances.
This dish is full of happiness!
Kitchen Utensils
thank you!
Yes, what brand smoked turkey sausage did you use?
so my favorite is my local grocery store brand – market district – but if i can’t find it, i will use eckrich in a pinch!
Just a clarifying question. Sounds yummy. When you say smoked turkey sausage, do you mean the kind that is “ready to eat”? Or a raw sausage?
Thanks
yes! the ready to eat kind :)
This would have been helpful in the directions. I am ten minutes from taking this out of the oven, but the sausage looks raw, so I scanned the comments for this question and just now found it. Shoot. Looks like we might be ordering pizza! I was so excited.
Actually, I used the uncooked kind and just checked it with the meat thermometer to make sure it was done, and it is SO delicious! No pizza after all!
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I love an easy sheetpan recipe. Great for busy weeknights. Even better when you can find the cubed butternut squash at the grocery store!
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How do you think subbing broccoli for the sprouts would go? Sadly my family has not come around to how delightful Brussels sprouts are!
I made this with broccoli, Brussels and squash and it tasted great. I only had a handful of Brussels sprouts so I Improvised and used a few broccoli florets to make two cups. Enjoy!
Hello!! Do you happen to have the nutrition facts for this recipe? Thank you!
This was awesome, Jess – thanks for another brilliant recipe! Next time, I might even add some shelf stable gnocchi to the pan prior to roasting to see how that combo turns out.
Delicious and so adaptable! I used the sauce with what I had–butternut and delicata squash, and cooked a salmon filet in the pan at the end instead of sausage. Really good flavor. Thanks!
What kind of rice is this?? Looks yummy! (Can’t wait to make the sheet pan meal too! We are all brussels lovers, even my toddlers!)
Think this would taste good with salmon instead of sausage?
I love an easy sheet pan recipe. This was awesome, Jess – thanks for another brilliant recipe! Next time, I might even add some shelf-stable gnocchi to the pan prior to roasting to see how that combo turns out.I love an easy sheet pan recipe. Great for busy weeknights.
Hello!
I love an easy sheet pan recipe. This was awesome, Jess – thanks for another brilliant recipe! Next time, I might even add some shelf-stable gnocchi to the pan prior to roasting to see how that combo turns out.I love an easy sheet pan recipe. Great for busy weeknights.
I’m excited to have this as a meal prep recipe! Recommend spreading out the veg as much as possible to make sure they roast and don’t steam. My squash is a little soft but it was all delicious!
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This dish is in rotation at our house every couple weeks! It’s a hit with the whole family-even the toddler!
If I wanted to make this for another family ahead of time to drop off, what reheating instructions would you recommend I share with them?
Thanks!
i think reheating in a low oven would probably be best!! the brussels and squash will not be as crisp, but i think reheating in the oven around 300 or so until warm (maybe 15 mins) will give them the best chance at retaining some crunch!
As soon as I read this recipe I knew it would be excellent! Made it with generic, grocery store (high sodium) smoked turkey sausage. It was all I could find. We ate every scrap!! But my pans are a mess – was thinking about parchment pa
per but I wanted to up the crisp/caramelized factor. Maybe will try it next time.
This meal truly is classic fall flavors.
Quick, easy and nutritious! Always love a good one pan meal. I do recommend lining your sheet pan with non stick foil for easy cleanup, and also adding a little Dijon mustard and a splash of apple cider vinegar to counterbalance the sweetness of the maple syrup. Will definitely be making again!
This is in my 2 week meal rotation! I love this combination. Been using a generic smoked turkey sausage but today I remembered that there is a local smoke house who produces a turkey sausage. Gonna try it next time.
Wonderful, easy to make recipe.
We love this and have made it many many times
Looks so good! What do you think would be a good sauce to serve with this?