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Maple-Glazed Sausage and Root Vegetable Sheet Pan Dinner
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large mixing bowl
  • Oven

Ingredients
  

  • 8 pork sausages
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 large sweet potato, cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 1/4 cup maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the maple syrup, olive oil, Dijon mustard, minced garlic, rosemary, salt, and black pepper.
  • Add the carrot pieces, parsnip pieces, sweet potato cubes, and red onion wedges to the bowl. Toss until the vegetables are evenly coated.
  • Spread the coated vegetables in a single layer on the prepared baking sheet.
  • Nestle the sausages among the vegetables on the same sheet.
  • Roast for 25 to 30 minutes, turning the sausages and stirring the vegetables once halfway through, until the vegetables are tender and the sausages are browned and cooked through.

Notes

For the best caramelized edges, make sure the vegetables sit in a single layer without overcrowding the pan. Leftovers reheat well in a skillet over medium heat to restore some crispness. You can swap the parsnips for extra carrots if needed, but keep the maple and mustard ratio the same to maintain the glaze flavor.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Oven