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A plate filled with Roasted Autumn Vegetables and Sausages with a Maple Vinaigrette.

Sheet Pan Roasted Autumn Vegetables and Sausages

A simple dish celebrating autumn vegetables, your favourite sausages and the perfect Maple Cider Vinaigrette to bring them all together. Using a sheet pan to roast everything means minimal clean up. Top with crumbled cheese, pumpkin seeds and pomegranate arils.
Course Main Course
Cuisine North American
Keyword autumn vegetables, sausages, sheet pan
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 lb (454 g) brussels sprouts, trimmed and halved, quartered if they are larger
  • 1 lb (454 g) sweet potato, peeled and cubed in a similar size to the brussels sprouts
  • 1 medium red onion, diced
  • 1 1/2 tbsp olive oil
  • 2 tbsp finely chopped fresh sage
  • salt and pepper
  • Harissa or other chilli powder or flakes
  • 1 1/2 tbsp pumpkin seeds, plus more for garnish
  • 4 fresh sausages: hot or sweet Italian, turkey, bratwurst, your favourite
  • 1/2 cup feta cheese
  • 4 tbsp pomegranate arils

Maple Cider Vinaigrette

  • 1/3 cup apple cider vinegar, see Notes
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • salt and pepper
  • 2/3 cup olive oil

Instructions

  1. Preheat the oven to 425F.
  2. Lay out the vegetables onto one or two baking sheets as needed, so that they can sit in one layer and not be over-crowded.
  3. Drizzle the vegetables with olive oil and toss evenly. Spread out, and then sprinkle the sage evenly over everything. Sprinkle with a generous pinch of salt, pepper and chilli powder or harissa.
  4. Nestle in the sausages, keeping everything in one layer.
  5. Finish with a scattering of pumpkin seeds evenly over it all.
  6. Roast until tender and cooked through, with a golden burnish, about 25-30 minutes.
  7. Turn the vegetables into a serving bowl. Let the sausages sit for five minutes before slicing into large bite sized pieces and add them to the vegetables.
  8. Toss with a few tbsp of the Maple Cider Vinaigrette. Start with less, you can always add more at the table.

  9. Garnish with crumbled feta cheese, more pumpkin seeds and pomegranate arils.

Maple Cider Vinaigrette, can be made in advance. If storing in the fridge, bring back to room temperature before using.

  1. Using a bowl, combine the cider vinegar, maple syrup, mustard and salt and pepper, and whisk till combined. Then whisk in the olive oil. If using a jar, place all the ingredients in it, close the lid and shake till emulsified.

  2. See blog post for more serving suggestions and substitutions.

Recipe Notes

If you happen to have actual apple cider in the fridge, a splash of it along with the apple cider vinegar would be amazing!
Leftovers can be stored in a sealed container and re-warmed in a skillet set over medium heat.