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Ingredients for Sheet-pan fall dinner (roasted sausage with Brussels sprouts & squash) with creamy Dijon-style drizzle

Sheet-pan fall dinner (roasted sausage with Brussels sprouts & squash) with creamy Dijon-style drizzle

A single-pan autumn dinner of smoked sausage roasted with halved Brussels sprouts and cubed butternut squash, finished with a creamy Dijon-style drizzle. Quick to prep, easy to scale, and full of caramelized flavor.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds smoked sausage (kielbasa or similar), sliced sliced 1/2-inch thick
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 1 1/2 pounds butternut squash, peeled and cubed about 1-inch cubes; can substitute sweet potato or kabocha
  • 2 tablespoons olive oil use 1 1/2 tbsp for vegetables, reserve remainder if needed
  • 1 tablespoon neutral oil (avocado or vegetable), optional optional—helps sausage brown
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • 2 tablespoons maple syrup divided
  • 1 small red onion, cut into wedges about 1 cup wedges
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 3 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt can substitute sour cream
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon apple cider vinegar optional
  • 1/4 teaspoon crushed red pepper flakes optional
  • 4 cloves garlic, smashed and chopped
  • to taste neutral cooking spray or parchment paper for pan prep
  • 2 tablespoons fresh parsley, chopped (garnish)
  • to taste salt and pepper (for finishing)
  • as needed water (to thin drizzle)

Equipment

  • rimmed baking sheet (large)
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Whisk
  • Knife and Cutting Board
  • Spatula

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly coat it with neutral cooking spray to prevent sticking.
  2. Trim the Brussels sprouts and halve them through the stem so they stay intact while roasting. Peel and cube the butternut squash into roughly 1-inch pieces for even roasting. Cut the red onion into wedges. Place Brussels sprouts, squash, and onion on the prepared sheet pan in a single layer, leaving space for the sausage.
  3. Toss the vegetables with 1 1/2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 tablespoon maple syrup, and the chopped garlic. Spread them out so they have breathing room; overcrowding causes steaming rather than browning.
  4. Arrange the sliced sausage on the sheet pan in a single layer among the vegetables, leaving a little space between slices so each one can brown. If using the optional neutral oil, toss the slices with it for extra browning. Scatter the fresh thyme leaves over the pan.
  5. Roast uncovered for 20 minutes. After 20 minutes, use a spatula to flip the vegetable pieces and sausage slices so they brown evenly; return to the oven and roast another 10–12 minutes, or until the squash is tender and the Brussels sprouts have deeply browned and the sausage edges are caramelized.
  6. While the sheet pan is roasting, whisk together the Dijon mustard, mayonnaise, Greek yogurt, lemon juice, apple cider vinegar (if using), the remaining 1 tablespoon maple syrup, and crushed red pepper flakes (if using). Taste and adjust seasoning; add a pinch of salt and pepper, and a teaspoon or two of water to reach a pourable consistency.
  7. When the pan contents are cooked to your liking, remove from the oven and let rest for 2–3 minutes. Drizzle the creamy Dijon-style sauce over the sausage and vegetables, or serve it on the side. Sprinkle chopped parsley over the top and finish with freshly cracked black pepper.
  8. Serve warm straight from the sheet pan or transfer to a large platter. Store leftovers in an airtight container for up to 3–4 days; keep the sauce separate for best texture.

Notes

If you prefer a crisper outcome, roast on a preheated sheet pan to jump-start browning.
Adjust maple syrup and lemon to taste in the drizzle; small changes here alter the balance between sweet and tangy.
This recipe scales easily—use two pans rather than crowding a single sheet pan for a doubled batch.