Easy Sheet Pan Christmas Sausage and Veggies with Sweet Potatoes
I am sure, You’ll love this Sheet Pan Christmas Sausage! This is the kind of easy holiday meal that keeps spirits high and stress low. Everything roasts together on one pan, filling the house with warm, savory smells. Sweet potatoes, Brussels sprouts, red onions, and sausage caramelize in the oven while cranberries and a maple-mustard drizzle bring a little holiday sparkle.
It’s colorful, comforting, and ready with minimal fuss. Perfect for a busy December weeknight or a low-key Christmas Eve spread.
What Makes This Sheet Pan Christmas Sausage Special
This sheet pan dinner balances sweet, savory, and tangy in one cozy plate. Sweet potatoes roast into tender cubes, sausage brings rich flavor, and Brussels sprouts get those crisp, golden edges everyone loves.
A handful of fresh cranberries bursts in the heat, adding bright pops of tartness. The maple-mustard glaze ties everything together and gives it that holiday feel without being heavy. Best part: easy prep, easy cleanup, and it looks festive right out of the oven.
Ingredients for Sheet Pan Christmas Sausage
- 1 pound (450 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 12 ounces (340 g) Brussels sprouts, trimmed and halved
- 1 large red onion, sliced into thick wedges
- 1 red bell pepper, sliced into strips (optional for color)
- 1 cup fresh cranberries (or 1/2 cup dried cranberries)
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon dried thyme or Italian seasoning
- Maple-Mustard Glaze:
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Pinch of red pepper flakes (optional)
- To finish (optional): Chopped fresh parsley, flaky salt, lemon wedges
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Instructions for Sheet Pan Christmas Sausage
- Preheat and prep the pan. Heat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
- Cut the veggies. Peel and cube the sweet potatoes. Halve the Brussels sprouts. Slice the red onion into wedges and the bell pepper into strips.
- Toss with seasoning. In a big bowl, combine sweet potatoes, Brussels sprouts, onion, and bell pepper with olive oil, salt, pepper, garlic powder, smoked paprika, and thyme.
Toss well so everything is coated.
- Spread on the pan. Arrange the vegetables in a single layer, leaving some space between pieces so they roast, not steam. Tuck in the sausage slices evenly over the top.
- Add cranberries. Scatter fresh cranberries across the pan. If using dried cranberries, wait and add them in the last 5 minutes.
- Roast. Bake for 25–30 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized.
Sausage should be browned and sizzling.
- Make the glaze. While it roasts, whisk maple syrup, Dijon, cider vinegar, and red pepper flakes in a small bowl.
- Finish and serve. Drizzle the glaze over the hot pan and toss gently. Taste and adjust salt and pepper. Sprinkle with parsley and a squeeze of lemon if you like.
Serve warm.
Storage Instructions for Sheet Pan Christmas Sausage
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. The texture of Brussels sprouts softens slightly after freezing, but the flavors stay great.
- Reheat: For best results, reheat on a sheet pan at 375°F (190°C) for 10–12 minutes to restore crisp edges. Microwave in a pinch, but it will be softer.
- Meal prep tip: Keep the glaze separate if you plan to store, and drizzle after reheating.
Why This Sheet Pan Christmas Sausage is Good for You
Sweet potatoes bring fiber, vitamin A, and potassium, which support eye health and steady energy.
Brussels sprouts offer vitamin C, vitamin K, and antioxidants. Sausage adds protein and satisfaction, especially around the holidays when you want something hearty. The cranberries and maple-mustard glaze add flavor without heavy sauces, so you get festive taste with a lighter touch.
Common Mistakes to Avoid
- Overcrowding the pan: If everything is piled up, the veggies steam and turn mushy.
Use a large pan or two medium pans for space.
- Cutting uneven pieces: Keep sweet potato cubes roughly the same size so they cook evenly with the sprouts and sausage.
- Skipping the mid-roast toss: Stirring once helps all sides brown and keeps cranberries from burning in one spot.
- Adding glaze too early: The sugars can burn. Drizzle the glaze after roasting for shiny, balanced flavor.
- Using raw, unsmoked sausage without adjusting: If you use raw sausage links, roast them separately or par-cook first to ensure they’re fully done.
Recipe Variations of Sheet Pan Christmas Sausage
- Apple and sage twist: Add sliced apples and a pinch of ground sage. The apples caramelize and add extra sweetness.
- Chicken sausage swap: Use chicken apple sausage for a lighter option that still feels festive.
- Honey-mustard instead of maple: Swap maple for honey and add a tiny bit more vinegar for balance.
- Extra greens: Toss in kale or baby spinach during the last 5 minutes so it wilts without overcooking.
- Spice it up: Add a teaspoon of chili powder or a pinch of cayenne to the seasoning mix for gentle heat.
- Herb-forward version: Finish with fresh rosemary and thyme, plus a grating of lemon zest.
- Make it vegetarian: Use plant-based sausage and a touch more olive oil.
Keep the same timing.
- Glaze alternatives: Balsamic reduction or pomegranate molasses work beautifully in place of the maple-mustard drizzle.
FAQ
Can I prep this ahead of time?
Yes. Chop the vegetables and slice the sausage up to 24 hours ahead. Store separately or together in the fridge.
Toss with oil and spices just before roasting for the best texture.
What kind of sausage works best?
Smoked sausage, kielbasa, or andouille are great because they’re already cooked and bring big flavor. Chicken sausage is a good lighter choice. If using raw Italian sausage, slice carefully and make sure it reaches a safe internal temperature.
How do I keep the sweet potatoes from getting soggy?
Use a hot oven (425°F), don’t crowd the pan, and cut them into evenly sized cubes.
Toss with enough oil to coat, but not so much that they sit in a pool. A parchment-lined pan helps with browning and easy cleanup.
Can I skip the cranberries?
Sure. They add a festive pop, but the dish still tastes great without them.
You can use dried cranberries instead—just add them in the last few minutes.
What should I serve it with?
It’s a complete meal on its own, but a simple side salad, warm crusty bread, or buttered egg noodles pair nicely. For a holiday table, add a bright citrus salad or roasted green beans.
How do I know when it’s done?
Sweet potatoes should be fork-tender, Brussels sprouts browned on the edges, and sausage caramelized. This usually takes 25–30 minutes, depending on your oven and how crowded the pan is.
Can I make it for a crowd?
Yes.
Double the recipe and use two sheet pans. Rotate the pans halfway through and swap racks for even browning.
In Conclusion
Sheet Pan Christmas Sausage and Veggies with Sweet Potatoes delivers big holiday flavor with hardly any effort. It’s colorful, comforting, and fits right into the season without throwing off your schedule.
With simple ingredients, a bright glaze, and easy cleanup, it’s the kind of recipe you’ll come back to all winter. Light a candle, pour something warm, and enjoy a cozy plate straight from the pan.
Sheet Pan Christmas Sausage and Veggies with Sweet Potatoes - A Cozy, Festive Dinner
Ingredients
Method
- Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
- Cut the veggies. Peel and cube the sweet potatoes. Halve the Brussels sprouts. Slice the red onion into wedges and the bell pepper into strips.
- Toss with seasoning. In a big bowl, combine sweet potatoes, Brussels sprouts, onion, and bell pepper with olive oil, salt, pepper, garlic powder, smoked paprika, and thyme. Toss well so everything is coated.
- Spread on the pan. Arrange the vegetables in a single layer, leaving some space between pieces so they roast, not steam. Tuck in the sausage slices evenly over the top.
- Add cranberries. Scatter fresh cranberries across the pan. If using dried cranberries, wait and add them in the last 5 minutes.
- Roast. Bake for 25–30 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized. Sausage should be browned and sizzling.
- Make the glaze. While it roasts, whisk maple syrup, Dijon, cider vinegar, and red pepper flakes in a small bowl.
- Finish and serve. Drizzle the glaze over the hot pan and toss gently. Taste and adjust salt and pepper. Sprinkle with parsley and a squeeze of lemon if you like. Serve warm.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
