Maple Mustard Sausage Sheet-Pan

How to Make Maple Mustard Sausage Sheet-Pan

1. 1

   Step 1: Prep and par-roast the potatoes

   Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, kosher salt and black pepper until evenly coated, then spread them cut-side down on a rimmed sheet pan. Roast for 15 minutes to begin browning and softening.

   For this step

   • 1 1/2 lbBaby potatoes, halved
   • 2 tbspOlive oil
   • 1 tspKosher salt
   • 1/2 tspBlack pepper, freshly ground
   
2. 2

   Step 2: Add sausages and vegetables

   Remove the sheet pan from the oven and nestle the breakfast sausages among the par-roasted potatoes; add the sliced red bell pepper and onion wedges around the sausages. If needed, toss the vegetables gently to create an even layer so everything will brown uniformly.

   For this step

   • 12 ozMild breakfast sausages (links or patties)
   • 1 largeRed bell pepper, seeded and sliced
   • 1 mediumRed onion, cut into wedges
   
3. 3

   Step 3: Whisk the maple-mustard glaze

   While the pan returns to the oven, whisk together the pure maple syrup, Dijon mustard and whole-grain mustard in a small bowl until smooth. Taste and adjust balance — more mustard for tang, more syrup for sweetness — then set aside for glazing.

   For this step

   • 3 tbspPure maple syrup
   • 2 tbspDijon mustard
   • 1 tbspWhole-grain mustard
   
4. 4

   Step 4: Finish roasting and glaze

   Roast the pan for another 12–15 minutes, until the sausages register 160°F (71°C) and the potatoes are tender and browned. In the final 3–5 minutes, brush the maple-mustard glaze over the sausages (and a little onto the vegetables) and return to the oven or briefly broil to caramelize the glaze.
   
5. 5

   Step 5: Rest, serve and store

   Let the pan rest 4–5 minutes so juices redistribute, then serve warm straight from the sheet pan. To meal-prep, cool completely and portion into airtight containers; refrigerate up to 4 days and reheat in the oven or microwave for quick breakfasts.

1. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, kosher salt and black pepper until evenly coated, then spread them cut-side down on a rimmed sheet pan. Roast for 15 minutes to begin browning and softening.
2. Remove the sheet pan from the oven and nestle the breakfast sausages among the par-roasted potatoes; add the sliced red bell pepper and onion wedges around the sausages. If needed, toss the vegetables gently to create an even layer so everything will brown uniformly.
3. While the pan returns to the oven, whisk together the pure maple syrup, Dijon mustard and whole-grain mustard in a small bowl until smooth. Taste and adjust balance — more mustard for tang, more syrup for sweetness — then set aside for glazing.
4. Roast the pan for another 12–15 minutes, until the sausages register 160°F (71°C) and the potatoes are tender and browned. In the final 3–5 minutes, brush the maple-mustard glaze over the sausages (and a little onto the vegetables) and return to the oven or briefly broil to caramelize the glaze.
5. Let the pan rest 4–5 minutes so juices redistribute, then serve warm straight from the sheet pan. To meal-prep, cool completely and portion into airtight containers; refrigerate up to 4 days and reheat in the oven or microwave for quick breakfasts.