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Maple Sheet Pan Smoked Sausage with Butternut and Brussels

This maple sheet pan sausage is the perfect fall meal! Smoked turkey sausage, butternut squash and brussels roasted with maple and garlic.
4.9 from 19 votes
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  • 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
  • ΒΌ 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.

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