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
- 12 ounces 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
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.
No, really, this is SO EASY.