Sausage Veggie and Apple Sheet Pan With Maple Dijon Sauce

This sausage veggie and apple sheet pan with maple dijon sauce is full of fall superfoods your body will be thanking you for. Super simple and so delicious.

What You’ll Need

Equipment

• Sheet pan

Ingredients

• Butternut squash
• Brussels sprouts
• Red onion
• Chicken sausage: I use these apple ones.
• Olive oil
• Honey crisp apple: Or any apple you prefer.
• Non fat plain greek yogurt
• Maple syrup: I use sugar free.
• Dijon mustard
• Salt, pepper, cinnamon: To season.
• Cooked quinoa: Optional, to serve.

How To Make It

1. Preheat oven and prep pan: Preheat oven to 400F. Line a baking sheet with parchment paper (optional, but I like to do this to make cleanup easier).
2. Cut the squash: Probably the hardest part (you can use pre-cut squash if this seems overwhelming). Wash any dirt off the squash and dry. Place the squash on a large cutting board and use a large knife to cut both ends off. Then use a peeler to remove the outer skin. Once peeled, cut the squash in half lengthwise (I cut the skinny end from the fatter end first to make the pieces shorter and more stable) and remove the seeds with either an ice cream scoop or spoon. Then just dice up the squash into about 1/4 inch cubes.
3. Prep the brussels sprouts and onion: Wash the brussels sprouts well and dry. Cut off any butts that are thicker, then slice into halves. Roughly chop the red onion as well.
4. Chop the sausage: Slice the chicken sausage links into thin coins.
5. Season and bake: Toss squash, brussels sprouts, onion, and sausage into a large bowl and add olive oil, big pinch of salt, pepper, and cinnamon to taste. Spread evenly onto a baking sheet and bake at 400F for 30 minutes, flipping halfway. At the halfway mark, chop the honeycrisp apple and add it in. This will keep apples from getting too soft.
6. Make the sauce: While everything is baking, whisk together the yogurt, dijon mustard, maple syrup and a pinch of salt and pepper. Once the sheet pan is done baking, serve over cooked quinoa, if desired, and drizzle with the maple dijon sauce. Enjoy!

Tips

• Line with parchment: Totally optional, but I like to line my baking sheet with parchment paper to make cleanup easier.
• Sauce: If you want the sauce to pack a bigger punch, add a little splash of apple cider vinegar.
• Adding the apples: As mentioned above, adding the apples halfway through cooking will keep them from being mushy.
• To serve: I love this recipe served with cooked quinoa.
• Roast the seeds: You can wash and roast the butternut squash seeds too! Clean and dry them, then toss in a tiny bit of olive oil, cinnamon and sugar. Spread evenly onto a baking sheet and bake at 350F for 10-15 minutes, checking/stirring often since seeds can burn easily.

To Store

Once completely cooled, store leftover sausage and veggies (sauce separate) in an airtight container in the fridge up to 3-4 days. I just reheat in the microwave in 30 second increments till it’s as warm as I want.

Similar Recipes

• Balsamic chicken and veggies
• Sheet pan chicken fajitas
• Sheet pan sausage and veggies

As always, be sure to leave a comment and review if you try this sausage veggie and apple sheet pan with maple dijon sauce! I’d love to know how it turns out and love to hear from you guys. 😊

Sausage Veggie and Apple Sheet Pan With Maple Dijon Sauce

5 from 5 votes

This sweet and salty sheet pan dinner with maple dijon sauce is full of fall superfoods your body will be thanking you for. So easy and delicious.

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Prep Time:15 minutes mins

Cook Time:30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Calories: 270kcal

Equipment

• Sheet pan

Ingredients

• 2 1/2 cups butternut squash (350 g) peeled, cubed
• 2 cups brussels sprouts (176 g) halved
• 1 small red onion (200 g) roughly chopped
• 4 links apple chicken sausage or preferred flavor
• 1/2 tbsp olive oil
• salt, pepper, cinnamon to taste
• 1 cup honeycrisp apple (125) chopped – about 1 small apple
• cooked quinoa optional, to serve

Maple Dijon Sauce

• 1/4 cup non fat plain greek yogurt (57 g)
• 2 tbsp maple syrup (30 ml) I use sugar free
• 1 tbsp dijon mustard (15 g)
• salt and pepper to taste
• 1 tbsp water to thin (adjust for desired consistency)

Instructions

• Preheat the oven to 400 F. While oven is preheating, wash, dry and prep the veggies. Try to make the butternut squash cubes about 1/4 inch, slice brussels sprouts in halves, roughly chop the onion, and slice sausages into thin coins.
• Add sausage and veggies to a large bowl, drizzle with the olive oil, and season with a big pinch of salt, pepper, and cinnamon to taste. Spread evenly onto sheet pan and bake for 30 minutes.
• Halfway through cooking, flip the sausage and veggies and add in the chopped apple.
• Make the maple dijon sauce by whisking together yogurt, maple syrup and dijon mustard with a little pinch of salt and pepper to taste. Add about 1 tbsp water to thin (adjust for desired consistency).
• Serve sausage and veggies over cooked quinoa, if desired, and drizzle with maple dijon sauce. Enjoy!

Notes

• Line with parchment: Optional, but I like to line my baking sheet with parchment paper to make cleanup easier.
• Sauce: If you want a bigger punch from the sauce, add a little splash of apple cider vinegar.
• Apples: Adding the apples halfway through cooking will keep them from being mushy.
• Nutrition: Does not include quinoa or sauce. The maple dijon sauce is 13 calories for 2 tbsp (29 g) if using sugar free maple syrup.

Nutrition

Serving: 0.25recipe | Calories: 270kcal | Carbohydrates: 30.4g | Protein: 17g | Fat: 11.1g | Fiber: 5.6g

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