One-Pan Sausage, Apple & Brussels Sprouts Bake That Turns Weeknights Into “Wow” Nights

You know those dinners that make the whole house smell like you secretly hired a chef? This is that. Sweet apples, crispy Brussels sprouts, and juicy sausage meet on one pan and basically do a touchdown dance.

It’s fast, it’s bold, it’s the kind of meal that gets people asking for seconds and the recipe. And yes, cleanup is one pan, because we like good food and clean countertops. Ready to win dinner with almost no effort?

Thought so.

Why This Recipe Works

Sweet + savory balance: The natural sweetness of apples and a splash of maple play perfectly with the salty, spiced sausage and roasty sprouts. That contrast makes each bite pop.

High-heat roasting: A hot oven caramelizes veggies and crisps the sausage edges. Translation: flavor turned up to 11 with zero stovetop babysitting.

Smart layering: Brussels sprouts and onions need more time; apples and sausage need less.

Staggered timing keeps everything cooked just right—nothing mushy, nothing raw.

Texture party: Crispy leaves, tender centers, juicy sausage, and soft apples. It’s the crunch-soft combo your fork has been missing.

What You’ll Need (Ingredients)

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 1 large red onion, sliced into wedges
• 2 crisp apples (Honeycrisp, Pink Lady, or Gala), cored and cut into thick wedges
• 1 to 1.25 lb (450–560 g) sausage links (Italian, chicken apple, or bratwurst)
• 3 tbsp olive oil
• 1.5 tbsp maple syrup (or honey)
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika (optional but awesome)
• 1/2 tsp crushed red pepper flakes (optional heat)
• Fresh thyme or rosemary, a few sprigs (or 1 tsp dried)
• 1 small lemon, for finishing (zest + a squeeze)

Step-by-Step Instructions

1. Preheat like you mean it: Set the oven to 425°F (220°C). Place a large rimmed sheet pan inside to heat up.A hot pan = instant sizzle and better browning.
2. Prep the produce: Halve the Brussels sprouts. If they’re large, quarter them. Slice the onion into wedges that won’t fall apart.Cut apples into thick wedges so they don’t turn to mush.
3. Make the glaze: In a bowl, whisk olive oil, maple syrup, Dijon, cider vinegar, salt, pepper, smoked paprika, and red pepper flakes. Stir in chopped thyme or rosemary.
4. Toss the hardy veg: In a large bowl, coat Brussels sprouts and onions with about two-thirds of the glaze. Carefully pull the hot pan from the oven and spread them out, cut-sides down for maximum browning.
5. Roast round one: Roast for 12–15 minutes, until the sprouts start to caramelize and the onion edges char a bit.The pan should smell incredible. That’s your cue.
6. Add sausage and apples: Toss apples with the remaining glaze. Scoot the veg to make room and add sausage links and the glazed apples.Keep everything in a single layer.
7. Roast round two: Return to the oven for 15–20 minutes, flipping sausage halfway. You want the sausage browned and cooked through (165°F/74°C for poultry; 160°F/71°C for pork) and apples tender.
8. Finish with zing: Grate lemon zest over the pan and squeeze a little lemon juice. Taste and add a pinch of salt if needed.The acid brightens every bite.
9. Serve hot: Bring the pan to the table like a hero. Spoon over any sticky pan juices—they’re liquid gold.

Preservation Guide

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat at 375°F (190°C) for 8–10 minutes to revive crisp edges.Microwave in a pinch, but you’ll lose some texture.
• Freezer: Freeze portions for up to 2 months. Thaw in the fridge overnight, then re-crisp on a hot pan or air fryer at 375°F (190°C) for 6–8 minutes.
• Meal prep tip: Roast the veg ahead and add fresh sausage and apples midweek for “newly cooked” vibes with half the work.

Health Benefits

• Fiber and micronutrients: Brussels sprouts deliver fiber, vitamin C, vitamin K, and antioxidants that support immunity and gut health. Apples add pectin for digestion.
• Protein power: Sausage provides protein for satiety and muscle repair.Choose chicken or turkey sausage if you want a leaner profile.
• Healthy fats: Olive oil offers heart-friendly monounsaturated fats and helps your body absorb fat-soluble vitamins from the veggies.
• Balanced plate: You get protein, complex carbs, and fiber in one pan. Add a grain (quinoa, farro) if you want more slow-burning energy, IMO.

Avoid These Mistakes

• Overcrowding the pan: If ingredients pile up, they steam instead of crisp. Use two pans or a larger one if needed.
• Skipping the hot pan preheat: Starting on a cold surface robs you of that glorious sear.Warm pan = crisp edges, no regrets.
• Adding apples too early: They’ll collapse and go mushy. Add them halfway for tender, not soggy.
• Uneven cuts: Keep sprouts similar in size and apples in thick wedges so everything cooks evenly.
• Forgetting acid: A splash of vinegar/lemon at the end makes flavors explode. Don’t skip it unless bland is your brand (please don’t).

Variations You Can Try

• Sheet-Pan Autumn Feast: Add cubed butternut squash or sweet potato in round one.Increase oil slightly and extend the first roast by 5–7 minutes.
• German-inspired: Use bratwurst, swap maple for 1 tbsp brown sugar, and add 1 tsp caraway seeds. Finish with a spoon of whole-grain mustard.
• Spicy Italian: Hot Italian sausage, extra red pepper flakes, and a drizzle of balsamic glaze at the end. Boom.
• Herb-forward: Use rosemary and sage, and finish with grated Parmesan.Makes it cozy and a little fancy.
• Paleo-ish: Skip the maple syrup and rely on apple sweetness. Use sugar-free sausage and extra olive oil for richness.
• Veg-friendly swap: Replace sausage with thick coins of smoked tempeh or plant-based sausage. Add 1 tbsp soy or tamari to the glaze for umami.

FAQ

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them very dry first.

Frozen sprouts release more moisture, so use a hotter pan and avoid overcrowding to keep things from steaming.

What apple variety works best?

Choose firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith. They hold shape and balance the savory sausage without turning to applesauce.

Do I need to prick the sausage?

No. Pricking can dry them out.

If you’re worried about splitting, roast at the suggested temperature and flip halfway—juicy results without burst casings.

How do I make it less sweet?

Reduce or omit the maple syrup and use a tarter apple like Granny Smith. Add extra Dijon or a dash of sherry vinegar to emphasize savory notes.

Can I cook everything at once?

You can, but the apples may overcook and the sprouts may under-brown. Staggering is the secret to perfect texture—worth the extra 30 seconds of timing.

What should I serve with it?

It’s great solo, but crusty bread, mashed potatoes, or a quick pot of farro or quinoa make it heartier.

A simple arugula salad adds a peppery, fresh contrast.

How do I re-crisp leftovers?

Use a 375°F (190°C) oven or an air fryer for 5–8 minutes. High heat revives the edges better than a microwave—FYI, that’s the move for texture.

Is turkey sausage a good swap?

Absolutely. Turkey or chicken sausage lowers fat and keeps protein high.

Just watch doneness—poultry sausage should hit 165°F (74°C).

Wrapping Up

This One-Pan Sausage, Apple & Brussels Sprouts Bake is the weeknight trifecta: big flavor, minimal effort, and almost no dishes. The sweet-savory balance, crisp edges, and juicy bites make it a repeat-worthy staple. Keep the base formula, then riff with herbs, heat, or extra veg to fit your mood.

When dinner needs to be fast but still flex, this pan’s got your back.