Fall Sheet Pan Sausage & Veggies


  • 12 oz. pkg. Chicken Sausage sliced into coins
  • 2 Sweet Potatoes peeled and diced into 1” cubes
  • 2 cups Fresh Brussel Sprouts halved
  • ½ Red Onion sliced
  • 1 packet Italian Seasoning Mix or 2 tsp. Regular Italian Seasoning
  • 2 tbsp. Olive Oil
  • Pinches of Salt & Pepper to taste
  • cup Pure Maple Syrup
  • cup Dijon Mustard
  • Grated or Shredded Parmesan Cheese
  • Chopped Fresh Parsley


  • Preheat oven to 425 degrees. Line a sheet pan with tin foil and spray with nonstick spray. In a bowl, toss together brussel sprouts, diced sweet potatoes, olive oil and half of the Italian seasoning. Add a pinch of salt and pepper to your liking. Transfer to preheated oven and bake for 15 minutes, remove from oven.
  • Add sliced sausage and red onion to sheet pan. In a small dish, whisk together maple syrup and mustard. Pour over all ingredients on the sheet pan and toss/mix to coat. Add the rest of the Italian seasoning and more salt and pepper if desired. Bake an additional 20 minutes.
  • Garnish with Parmesan cheese and fresh parsley. Enjoy!