aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to become your go-to fall weeknight meal.
It’s satisfying, comforting, and balanced with savory and sweet flavors — and it’s incredibly simple to prepare. The whole family will love it.
P.S. If you’re trying to convert someone into a brussels sprouts fan, this is the dish to do it. They won’t be able to resist.
Okay, so let’s get to it.
I’m not kidding when I say you may find yourself making this once a week this season.
This is in the same easy-meal family as my other beloved sheet pan sausage and peppers — a recipe I lean on for busy nights because it’s quick, forgiving, and uses pantry-friendly ingredients. The great thing about this maple sheet pan version is that it’s even more fall-forward, with butternut and brussels caramelized in a maple-garlic glaze.
This dish shares the same benefits: ingredients that keep well, easy prep, and fast roasting. It’s also an excellent make-ahead dinner — chop the squash and halve the brussels in advance and store them in the fridge for quick assembly on a weeknight.
Little prep steps like that are part of what I call a 10-minute meal prep routine — small actions that save big time later. They make busy evenings manageable and keep dinner stress-free.
Flavor-wise, this is autumn on a sheet pan: maple syrup, garlic, and olive oil coat the sausage and vegetables, then roast until everything is slightly caramelized and perfectly seasoned.
You can use any sausage you prefer — I like smoked turkey sausage for a lighter option, but pork or chicken sausages work beautifully too.
Serve it on its own or spoon it over rice for a heartier meal.
And just like that, dinner is ready.
Maple Sheet Pan Sausage
Maple Sheet Pan Smoked Sausage with Butternut and Brussels
2
to 4 people
15 mins
25 mins
40 mins
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Ingredients
- 12 ounces (precooked) smoked turkey sausage, sliced into 1-inch rounds
- 2 cups cubed butternut squash (1-inch cubes)
- 2 cups halved brussels sprouts
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- Brown jasmine rice, for serving (optional)
Instructions
- Preheat the oven to 425°F. Chop the butternut squash into 1-inch cubes and halve or quarter the brussels sprouts so the pieces are roughly the same size and cook evenly.
- Arrange the sliced sausage, squash cubes, and brussels sprouts in a single layer on a baking sheet.
- Whisk together the maple syrup, olive oil, and minced garlic. Pour the mixture over the sausage and vegetables, toss well, and season with kosher salt and pepper.
- Roast for 15 to 20 minutes, toss, then roast 5 to 10 minutes more until the vegetables are tender and caramelized. Serve immediately over rice if desired.
- This is great for leftovers and can be doubled across two sheet pans for a larger crowd.
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No, really — this is so easy.