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5 from 1 vote

Sheet Pan Sausage & Veggies

Sheet pan sausage & veggies is your next quick and easy weeknight meal! It's so simple to throw together and the leftovers make for a perfect lunch. It's simple with just chicken sausage and veggies, but then it's covered in the most delicious maple dijon sauce giving it some extra goodness. Sprinkled with fresh parmesan and parsley to really top it off and elevate the flavor!
Cook Time30 mins
Course: Main Course
Keyword: chicken sausage, fall, gluten free, maple dijon, sheet pan, sheet pan meal, veggies


  • Large sheet pan or 2 regular


  • 6 chicken sausage links sliced into coins
  • 2 large sweet potatoes (about 2 cups) chopped in cubes
  • 12 oz Brussels sprouts (about 1-1½cups) halved
  • 2 stalks broccoli (about 2 cups) chopped
  • cup dijon mustard
  • ¼ cup maple syrup
  • sea salt & black pepper to taste
  • fresh parsley for garnish
  • fresh parmesan for garnish


  • Preheat your oven to 400F degrees.
  • Chop up you vegetables: broccoli, brussels sprouts, and sweet potatoes. You want them all to be about similar sizes.
  • Pour veggies on a large sheet pan (or you may have to divide between two because we made a lot)! Season with avocado oil, about 1 tsp sea salt and ½ tsp black pepper.
  • Bake in the oven for about 15-20 minutes to let the veggies pre-cook. My veggies were a little bigger so I did closer to 20 minutes.
  • Meanwhile, chop up 6 chicken sausages into coins. Set aside.
  • In a small bowl, mix together the dijon mustard and maple syrup. Set aside.
  • Once the veggies are done, take out the sheet pan. Add the chicken sausage and the sauce and mix everything together. Bake for an additional 15 minutes.
  • Remove from oven. Season with any extra sea salt if needed. Sprinkle with fresh parsley and parmesan and enjoy!


For Storing: Store in an airtight container in the fridge for 3-4 days.