Maple-Dijon Italian Sausage & Autumn Vegetable Tray Bake
A cozy autumn dinner with golden roasted potatoes, Italian sausage, Brussels sprouts, red onion and sweet apple, all finished with a tangy maple-Dijon glaze. Simple, hearty and made on one tray. Don’t mind my picture 😬
15 min prep
40–45 min cooking
4 servings
Ingredients
For the tray bake
4–5 Italian sausages (approximately 500 g)
500–600 g white potatoes (about 3–4 medium), scrubbed and cut into ¾-inch cubes
300 g Brussels sprouts, trimmed and halved
1 large red onion, cut into wedges
1 crisp apple, such as Honeycrisp, cut into thick wedges
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
Sea salt and freshly ground black pepper
For the maple-Dijon glaze
1½ tbsp Dijon mustard
1 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp olive oil
Instructions
1
Preheat the oven
Preheat to 425°F (220°C). Line a large baking sheet with parchment paper, or use two trays if needed to avoid crowding.
2
Start the potatoes
Toss the cubed white potatoes with 1 tbsp olive oil, thyme, salt and pepper. Spread in a single layer and roast for 15 minutes.
3
Prepare the vegetables
While the potatoes roast, toss the Brussels sprouts and red onion with the remaining 1 tbsp olive oil and minced garlic.
4
Add the sausages and vegetables
Remove the tray from the oven. Turn the potatoes, then add the Brussels sprouts, onion and whole Italian sausages.
Spread everything out and return to the oven for 15 minutes.
5
Make the maple-Dijon glaze
In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar and olive oil until combined.
6
Add the apples and glaze
Remove the tray from the oven. Add the apple wedges and drizzle the glaze over the vegetables and sausages.
Toss the vegetables gently to coat and turn the sausages.
Roast for another 10–15 minutes, until the potatoes are golden, Brussels sprouts have caramelized edges, and the sausages are cooked through.
Internal temperature: 160°F (71°C) for pork sausage or 165°F (74°C) for chicken or turkey sausage.
7
Serve
Let the sausages rest for a few minutes. Spoon the pan juices over everything and serve warm.
Kitchen notes
For extra-crispy potatoes: Place them cut-side down for the first 15 minutes and avoid overcrowding the tray.
For sweeter roasted apples: Honeycrisp or Pink Lady hold their shape particularly well.
For milder flavour: Mild Italian sausage works beautifully with the maple-Dijon glaze.
For leftovers: Refrigerate promptly in an airtight container for up to 3–4 days.
This is one of those dinners where the vegetables are just as good as the sausage. The apples soften and caramelize, the potatoes crisp up, and the mustard brings a little sharpness to balance everything.