Save This maple-glazed sheet pan dinner combines the rich flavors of sausage with sweet apples and tender cabbage for a deliciously simple weeknight meal. The sweet-savory maple glaze transforms everyday ingredients into something truly special while requiring minimal effort.
I created this recipe during a busy fall season when I needed quick dinners that still felt special. The combination was such a hit that it became our Thursday night tradition throughout apple season and well into winter.
Ingredients
- Pork sausages: 4 links provide hearty protein and rich flavor choose high-quality ones with visible herbs and spices for the best taste
- Green cabbage: the star vegetable that caramelizes beautifully look for firm heads with crisp leaves
- Apples: Gala or Honeycrisp varieties offer the perfect balance of sweetness and structure that holds up to roasting
- Red onion: adds subtle sweetness and beautiful color select firm bulbs with dry papery skins
- Pure maple syrup: the foundation of our glaze use real maple syrup not pancake syrup for authentic flavor
- Whole grain or Dijon mustard: adds depth and tanginess to balance the sweetness
- Olive oil: helps everything roast evenly and adds richness
- Apple cider vinegar: brightens all flavors with a gentle acidity
- Fresh thyme: optional but highly recommended for its aromatic earthiness
Instructions
- Prep Your Pan:
- Preheat your oven to 425°F and line a large sheet pan with parchment paper. The high temperature is crucial for achieving caramelization and developing those irresistible browned edges on the cabbage and sausages.
- Arrange Your Ingredients:
- Place the cabbage wedges around the outer edges of the pan where they'll get the most heat. Position apple slices and red onion wedges throughout the center leaving space for the sausages. Make sure everything has breathing room for proper browning.
- Position The Sausages:
- Lay the sausages on top of the vegetables and fruit. This strategic placement allows the sausage drippings to baste the vegetables below adding incredible flavor as everything cooks.
- Create The Maple Glaze:
- In a bowl whisk together maple syrup, mustard, olive oil, apple cider vinegar, salt and pepper until completely smooth. The oil will initially resist combining but keep whisking until you have a unified glaze that will coat everything beautifully.
- Coat Everything Thoroughly:
- Pour the glaze evenly across all ingredients then use your hands or tongs to gently toss everything ensuring each piece is coated. Rearrange into a single layer for even cooking making sure no pieces are stacked or overlapping.
- Add Aromatic Element:
- Sprinkle fresh thyme leaves across the entire pan. As they heat their essential oils release creating an amazing aroma throughout your kitchen and infusing into the glaze.
- Roast To Perfection:
- Bake for 25-30 minutes rotating the pan halfway through for even browning. At the midpoint turn the sausages and gently stir the vegetables to ensure even caramelization. Look for golden-brown edges on the cabbage browned sausages and tender apples.
- Serve With Pan Juices:
- Transfer everything to a serving platter or individual plates spooning the collected pan juices over top. These concentrated juices contain all the flavors of the dish and shouldn't be wasted.
Save The maple syrup in this recipe isn't just a sweetener. It creates that beautiful caramelized exterior on everything while maintaining moisture inside. I discovered this magic when experimenting with different glazes and found that pure maple syrup produces a far superior result to honey or brown sugar. The complexity of real maple syrup elevates this simple dish into something restaurant-worthy.
Make-Ahead Tips
This dish can be prepped entirely in advance to make dinner even quicker. Cut all vegetables and prepare the glaze up to 24 hours ahead keep them stored separately in airtight containers in the refrigerator. When ready to cook simply assemble on the sheet pan and roast. The cabbage may release some moisture during storage simply pat dry with paper towels before arranging on the pan.
For an even more hands-off approach you can assemble the entire sheet pan in the morning cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before cooking to allow ingredients to come to room temperature which ensures more even cooking.
Seasonal Adaptations
Fall Version
Use autumn apples like McIntosh or Empire
Add 1 cup halved Brussels sprouts to the pan
Include 1 tablespoon chopped fresh sage instead of thyme
Winter Comfort
Add 2 cups cubed butternut squash to the vegetables
Use smoked sausage for deeper flavor
Include 1/2 teaspoon cinnamon in the glaze
Spring Refresh
Substitute half the cabbage with trimmed asparagus stalks
Use chicken apple sausages instead of pork
Add 1 tablespoon chopped fresh tarragon to the finished dish
Serving Suggestions
While this one-pan meal is complete on its own there are several ways to enhance the experience:
Serve over creamy polenta which soaks up the delicious maple glaze
Pair with a simple green salad dressed with lemon vinaigrette for brightness
Add crusty artisan bread for sopping up the pan juices
For a heartier meal serve alongside wild rice pilaf
My family particularly enjoys this dish with warm buttered sourdough bread and a crisp green salad with apple cider vinaigrette to echo the flavors in the main dish.
Save Troubleshooting Tips
If your sheet pan tends to create uneven results position it in the center rack of your oven and rotate halfway through cooking. Every oven has hot spots but this simple adjustment ensures everything cooks evenly.
For those who prefer more caramelization on their vegetables you can place the sheet pan under the broiler for the final 2-3 minutes of cooking. Watch carefully to prevent burning but this creates those irresistible charred edges that add complexity.
If your cabbage isn't tender enough but everything else is done simply remove the sausages and apples to a plate cover with foil and return the cabbage to the oven for an additional 5-7 minutes. Cabbage thickness can vary significantly affecting cooking time.
Recipe FAQ
- → What type of sausage works best?
Pork sausages bring a classic flavor, but chicken or turkey sausages are great for a lighter option.
- → Can I use different apples?
Yes, sweet-tart apples such as Gala or Honeycrisp balance well with the maple glaze and savory ingredients.
- → Is the dish gluten-free?
It can be gluten-free if you use sausages labeled gluten-free, as other components do not contain gluten.
- → How do I prevent overcooking the vegetables?
Toss vegetables with the glaze for even coating and roast in a single layer to ensure consistent caramelization.
- → Can I add other vegetables?
Absolutely—baby potatoes or parsnips are great choices. Adjust glaze quantities to ensure everything is well coated.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to three days. Reheat in the oven for best texture.