One Pan Sausage Dinner with Fall Vegetables

4.54 from 13 votes

This one pan sausage dinner is the perfect 30 minute meal on a night when you want a nutritious meal but you really don't feel like cooking!

Prep Time15

Cook Time15

Total Time30

Course: One Pan

Cuisine: American

Servings:

1 tablespoon olive oil
½ red onion, chopped
2 large carrots, peeled and sliced into ½ -inch slices
1 large sweet potato, peeled or scrubbed and diced into ¾ -inch cubes
8 ounces Brussels sprouts, trimmed and halved
8 ounces mushrooms, brushed clean and cut in half
12 ounces pre-cooked chicken sausage, cut into ¼ -inch to ½ -inch slices (I like an apple variety for this recipe)
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Heat olive oil in a very large skillet (choose one that has a cover available) over medium high heat. When oil is glistening and hot, add onion, carrots, and sweet potatoes. Cover and cook for 5 minutes, stirring once.
1 tablespoon olive oil, ½ red onion, chopped, 1 large sweet potato, peeled or scrubbed and diced into ¾ -inch cubes, 2 large carrots, peeled and sliced into ½ -inch slices
Add Brussels sprouts, stir, and cook for another 2 to 3 minutes, covered.
8 ounces Brussels sprouts, trimmed and halved
Add mushrooms and sausage; continue to cook uncovered, stirring, until mushrooms are cooked and sausage is browned, about 5 minutes.
8 ounces mushrooms, brushed clean and cut in half, 12 ounces pre-cooked chicken sausage, cut into ¼ -inch to ½ -inch slices
Meanwhile, in a small bowl or measuring cup, whisk together maple syrup, apple cider vinegar, and Dijon mustard. Taste, and if desired, add more maple syrup if it seems too tangy, or more vinegar if it seems too sweet.
1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard
Pour sauce over vegetables and sausage, stirring to coat all ingredients in the sauce. Taste and season as desired with salt and pepper before serving.
Salt and pepper to taste

If you'd like to add apples to the mixture (so yummy!), add them in when you add the sausage and mushrooms to prevent them from turning into applesauce. Choose a firm apple such as Granny Smith or Honeycrisp.
I love the appearance and taste of a coarse-ground mustard, but any Dijon mustard will work in this recipe.
You'll need a larger skillet than depicted in the photo. Choose a large skillet with a lid.
Feel free to substitute or add any vegetables you like or happen to have in the fridge.

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