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One pan sausage with roasted butternut squash, Brussels sprouts, red onion, and maple Dijon glaze
Lamy Lamy

Easy One Pan Sausage with Butternut Squash and Brussels Sprouts

Smoky sausage, sweet butternut squash, and crisp-edged Brussels sprouts roast together with a simple maple Dijon glaze for a cozy one-pan dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

One Pan Sausage and Vegetables
  • 1.5 pounds fully cooked smoked sausage kielbasa, turkey sausage, or chicken sausage, sliced into thick coins
  • 4 cups butternut squash peeled and cut into 3/4-inch cubes
  • 1 pound Brussels sprouts trimmed and halved; quarter very large sprouts
  • 1 medium red onion cut into thick wedges
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon kosher salt adjust for salty sausage
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, optional for serving

Equipment

  • 1 Large rimmed sheet pan
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Chef knife

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly oil the pan.
  2. Whisk the olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, smoked paprika, thyme, salt, and black pepper. Reserve about one third for the sausage.
  3. Toss the butternut squash, Brussels sprouts, and red onion with the larger portion of glaze. Spread them in a loose single layer, placing the sprouts cut-side down when possible.
  4. Roast the vegetables for 15 minutes to give the dense squash a head start.
  5. Coat the sliced fully cooked sausage with the reserved glaze. Stir the vegetables and arrange the sausage throughout the pan.
  6. Roast for another 15 to 20 minutes, until the squash is fork-tender, the Brussels sprouts are browned, and the sausage is hot and caramelized.
  7. Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot.

Notes

  • Cut the squash evenly so every piece becomes tender at the same time.
  • Dry the Brussels sprouts well and avoid crowding the pan.
  • Use fully cooked sausage for the timing listed.
  • For extra browning, broil for 1 to 2 minutes while watching closely.