Hey, Let’s Talk About My (Slightly Chaotic) Go-To Sheet Pan Dinner
So, picture this: it’s cold, I’m home late, my socks might not match, and I want something insanely cozy without dirtying every pan in the kitchen. That’s how I landed on this Maple Sheet Pan Smoked Sausage with Butternut and Brussels—honestly, the name is longer than the prep (well, almost). I think last February I made it three times in one week. My partner pretended not to notice—pretty sure he just wanted me to keep bringing that sweet-roasty aroma into the living room. Actually, one time we burned it a bit because we got caught up watching some random documentary about squirrels; it was fine, even a little crunchy. Would recommend.
Why I Think You’ll Be Into This
I whip this up when I’m running on empty and can’t handle more than one pan. My family goes slightly nuts for that smoky sausage and the sticky maple situation—plus, even the Brussels sprouts haters in the house (ahem, my sister) end up picking off the crispy bits. It reheats like a charm; though honestly, I rarely have leftovers. You know that mad dash before everyone gets hangry? This is my remedy. (Oh, and if you ever tried scrubbing caramelized maple off a pan: foil or parchment is your mate here.)
Stuff You Need (and My Lazy Swaps)
- 1 big pack (about 450g/1 lb) smoked sausage, sliced thickish. I sometimes grab chicken-apple instead of classic kielbasa if I’m feeling fancy, but whatever sausage is rolling around in the fridge usually works.
- 1 medium butternut squash (about 750g), peeled, seeded, and chopped. Or, go with the pre-chopped packs (it’s not cheating, it’s just smart).
- About 400g (say, 4 cups-ish) Brussels sprouts, halved. My grandma always said to use fresh, but I’ve roasted frozen straight from the bag and it’s fine!
- 1 red onion, cut into chunky wedges. Sometimes I use two small ones because I always forget they’re already in the basket at home.
- 3 tablespoons pure maple syrup (not the fake stuff, but I won’t judge—much)
- 2 tablespoons olive oil, or that garlic-infused stuff that’s lingering at the back of the cupboard
- 1 teaspoon dried thyme (fresh if you’ve remembered to buy it, but who does?)
- Salt and pepper to taste (I mean, just grab a healthy pinch and go for it)
- Optional: a squeeze of lemon or scatter of parsley at the end
How I Usually Make It (Give or Take)
- First, crank your oven to 220°C (or 425°F). Nothing slows me down like forgetting this.
- Grab your biggest sheet pan. No sheet pan? I’ve used two smaller ones; just rotate halfway so things cook evenly. Line with parchment or foil unless you love doing dishes, which… I can’t relate.
- Scoot your butternut, Brussels, and onion onto the pan. Drizzle olive oil and toss with salt, pepper, and thyme. Sometimes I just use my hands because it’s quick—beware the orange butternut fingers.
- Roast those veggies solo for about 15 minutes. You want them just starting to soften (this is where I usually sneak a bite and burn my tongue—don’t be me).
- Pull the pan out (watch for steam) and tumble over the sausage slices. Drizzle everything with that maple syrup, give it a shuffle so no one hogs all the flavor, and pop back in for another 22-25 minutes. Don’t worry if it looks a bit crowded; the veggies shrink up a bit.
- Peek at it around the 20-minute mark. Things should be caramelized at the edges—a little char is your friend, so let it go longer if you like crispy. Actually, I find it works better if you just let your nose be the guide here.
- Finish with that optional squeeze of lemon or fresh parsley, if you’re feeling bright and snazzy.
Some Notes From My Own Mess-Ups
- If your sausage is super fat, slice thinner so it doesn’t feel like eating a whole hot dog on top of your forkful. Ask me how I know.
- Forgot to peel the butternut? It actually roasts ok, but eating it is… meh. Don’t skip it unless you like chewing.
- The time in the oven isn’t law—some days it just takes ten minutes longer for everything to crisp up, who knows what’s going on in there.
Variations I Ran Past My Table (Some Good, Some Not)
- Added chunks of apple once, and it was delightful. Sweet and soft, goes great with sausage.
- Threw sweet potato in instead of butternut—equally good, and way easier to peel.
- Tried a drizzle of balsamic instead of maple. Eh, a bit too tart for me, but maybe your tastebuds are hipper than mine?
- Once, I chucked broccoli in. That one just got soggy, so… would not repeat!
Do You Really Need Fancy Equipment?
Not really. I say get as big a baking tray as you have (mine is slightly warped, still does the trick). No parchment? Just slick the pan with a bit more oil—it’ll stick a tad, but nothing a patient soak won’t fix. And if you only own a casserole dish, go for it! Wouldn’t call it a “sheet pan” dinner at that point, but hey, dinner’s dinner.
How Long Does It Last? (Not Long Here!)
You can keep leftovers in the fridge for maybe 2 or 3 days, but honestly, in my house it never lasts more than a day! If you do manage to have some hiding in the back, it reheats well in a hot oven or even a quick sauté in a frying pan. Cold from the fridge, it’s not too shabby either, especially when life gets in the way of a proper lunch.
Serving Vibes (Or, How We Eat It at My Place)
Sometimes I toss the whole lot over fluffy rice—very comforting, highly recommended after a rough workday. If we’re feeling extra, maybe a dollop of Greek yogurt or a crusty bit of bread on the side. My neighbor dunks hers in some surly-looking mustard (she swears by it).
Oh, And A Few Hard-Won Pro Tips
- I once tried skipping the pre-roast on the veg to save time—big mistake. The squash was still raw-ish while the sausage looked like it’d been sunbathing in Florida.
- If you dump all the maple syrup at the start, it burns. Wait till sausage goes in; learnt that the smoky way.
- Be generous with salt—my first few tries were bland as dishwater, which I wouldn’t wish on anyone.
FAQ—The Real Kinds of Questions
- Can I use turkey or veggie sausage?—You sure can! I’ve done turkey and it’s spot on, just watch out for over-drying. Veggie sausage works too, but keep an eye so it doesn’t get leathery (I’ve definitely crisped one or two beyond recognition).
- How do I peel butternut without losing a finger?—Honestly, a sharp veg peeler is your pal here. Or, buy pre-chopped; saves time, fingers, and a bit of hassle.
- Is frozen butternut ok?—Absolutely. Nothin’ wrong with being a little lazy now and then—in fact, I think the frozen cubes cook up faster. Maybe that’s just me.
- Can I double the recipe?—Sure, but use two pans or everything steams instead of roasts (learned this one the hard way when I tried to feed the whole rugby team—never again!).
And if you make this, please let me know if you also find those lone crispy Brussels leaves as irresistible as I do. Actually, on second thought—I might just eat them all before you get a chance!
Ingredients
- 12 oz smoked sausage, sliced into 1/2-inch rounds
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 1 small red onion, sliced
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
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1Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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2Place the cubed butternut squash, halved Brussels sprouts, and sliced red onion onto the prepared sheet pan.
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3Drizzle olive oil and maple syrup over the vegetables. Sprinkle with garlic powder, salt, and black pepper. Toss to coat everything evenly.
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4Add the sliced smoked sausage to the sheet pan, distributing evenly among the vegetables.
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5Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and caramelized, and the sausage is browned.
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6Serve warm, garnished with fresh herbs if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
16 gg
Fat:
27 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
31 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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