Foil-Packet Maple Dijon Sausage and Veggie Camp Meal

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes

Quick Ingredients

• 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch (1.3 cm) coins
• 12 oz (340 g) Brussels sprouts, trimmed and halved
• 1 large sweet potato (about 12 oz / 340 g), peeled and cut into 3/4-inch (2 cm) cubes
• 1 medium red onion, cut into 1-inch (2.5 cm) wedges
• 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
• 2 tbsp olive oil
• 1/4 cup (60 ml) pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, finely grated or minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)

Do This

• 1) Heat oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup.
• 2) Whisk maple syrup, Dijon, vinegar, garlic, oil, salt, pepper, paprika, and red pepper flakes.
• 3) Toss sausage and veggies with the glaze until evenly coated.
• 4) Divide onto 4 large sheets of heavy-duty foil; fold into sealed packets and place on sheet pan.
• 5) Bake 18 minutes.
• 6) Carefully open packets (steam!) and pour contents onto the sheet pan (or leave open on the pan). Bake 10 minutes to caramelize.
• 7) Optional: Broil 1–2 minutes for extra browning. Serve hot.

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Why You’ll Love This Recipe

• Big sweet-savory payoff: Maple Dijon turns sticky and glossy as it bakes, coating everything in a caramelized glaze.
• Camp-friendly, home-friendly: Use foil packets for easy transport and quick cleanup, then open them to get that “sheet-pan caramelization.”
• Hearty and balanced: Sausage brings smoky richness while Brussels sprouts, peppers, and sweet potato keep it colorful and satisfying.
• Flexible: Swap veggies, switch sausage styles, or make it spicier without changing the method.

Grocery List

• Produce: Brussels sprouts, sweet potato, red onion, red bell pepper, garlic
• Meat: smoked sausage (kielbasa or andouille)
• Dairy: none (optional: butter to finish)
• Pantry: pure maple syrup, Dijon mustard, apple cider vinegar, olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)

Full Ingredients

Sausage & Vegetables

• Smoked sausage: 1 lb (454 g) kielbasa or andouille, sliced into 1/2-inch (1.3 cm) coins
• Brussels sprouts: 12 oz (340 g), trimmed and halved
• Sweet potato: 1 large (about 12 oz / 340 g), peeled and cut into 3/4-inch (2 cm) cubes
• Red onion: 1 medium, cut into 1-inch (2.5 cm) wedges (keep some layers together)
• Red bell pepper: 1, seeded and cut into 1-inch (2.5 cm) pieces

Maple Dijon Glaze

• Pure maple syrup: 1/4 cup (60 ml)
• Dijon mustard: 2 tbsp
• Apple cider vinegar: 1 tbsp
• Olive oil: 2 tbsp
• Garlic: 2 cloves, finely grated or minced
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Smoked paprika: 1 tsp
• Red pepper flakes (optional): 1/4 tsp

For Serving (Optional, but tasty)

• Whole-grain mustard: 1–2 tsp for spooning on at the table
• Fresh parsley: 2 tbsp chopped
• Unsalted butter: 1 tbsp, melted over the hot pan right before serving (extra gloss and richness)

Step-by-Step Instructions

Step 1: Preheat and set up your pan

Preheat the oven to 425°F (220°C). Set a rack in the middle of the oven.

Line a rimmed sheet pan with foil (this catches any sticky glaze that bubbles over and makes cleanup much easier). Set aside.

Step 2: Prep the sausage and vegetables evenly

Slice the 1 lb smoked sausage into 1/2-inch (1.3 cm) coins.

Trim and halve the Brussels sprouts. Peel and cube the sweet potato into 3/4-inch (2 cm) pieces so they cook through in the same time as the sprouts. Cut the red onion into wedges and the bell pepper into chunky pieces (smaller pieces soften too quickly and can over-brown once you open the packets).

Step 3: Whisk the maple Dijon glaze

In a small bowl, whisk until smooth:

1/4 cup (60 ml) maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp olive oil, 2 minced/grated garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using).

The mixture should look glossy and pourable.

Step 4: Coat everything thoroughly

In a large bowl, combine the sausage and all vegetables. Pour the glaze over the top and toss well until every piece is lightly coated and shiny, especially the cut sides of the Brussels sprouts (those caramelize beautifully).

Let it sit for 5 minutes while you prepare the foil so the sweet potato and sprouts pick up flavor.

Step 5: Build tight foil packets (then onto the sheet pan)

Tear off 4 sheets of heavy-duty foil, each about 16 x 12 inches (40 x 30 cm). Divide the mixture evenly among the foil sheets, piling it toward the center.

Fold each packet tightly: bring the long sides together, fold down in small crimped folds to seal, then fold/roll the ends inward. You want a good seal to trap steam so the sweet potato becomes tender.

Place packets seam-side up on the prepared rimmed sheet pan.

Step 6: Bake sealed, then open to caramelize “sheet-pan style”

Bake the sealed packets for 18 minutes at 425°F (220°C).

Remove the sheet pan from the oven. Carefully open each packet (hot steam will rush out). Then, for the best caramelized finish, pour the contents of each packet onto the lined sheet pan and spread into an even layer. (If you prefer, you can leave the food in the opened foil “boats,” but spreading on the pan gives better browning.)

Return to the oven and bake uncovered for 10 minutes, stirring once halfway through, until the glaze thickens and becomes sticky and the edges of the sprouts and sausage turn browned and glossy.

Step 7: Optional broil and serve hot

For extra sticky, sweet-savory char, broil on high for 1–2 minutes, watching closely so the maple glaze doesn’t burn.

Finish with 2 tbsp chopped parsley and/or a small spoon of whole-grain mustard on the side. If you want it richer and shinier, drizzle 1 tbsp melted butter over the hot mixture right before serving.

Pro Tips

• Cut size matters: Keep sweet potato at 3/4-inch (2 cm). Larger cubes won’t soften in time; smaller cubes can turn mushy.
• Use heavy-duty foil: Maple syrup plus steam creates a lot of hot liquid early on; sturdy foil helps prevent leaks.
• Don’t skip the open-pan finish: The sealed bake makes veggies tender; the uncovered bake makes the glaze reduce and caramelize.
• Spread out for browning: When you pour onto the sheet pan, keep it in a single layer. Crowding leads to steaming, not caramelizing.
• Watch the broiler: Maple can go from perfect to bitter in under a minute. Stay nearby.

Variations

• Spicy-sweet version: Add 1 tbsp sriracha to the glaze and increase red pepper flakes to 1/2 tsp.
• Different veg mix: Swap bell pepper for 2 cups (about 200 g) broccoli florets. Add broccoli only for the uncovered bake (after the initial 18 minutes) so it stays crisp-tender.
• Apple-forward: Add 1 large Honeycrisp apple, cored and cut into 1-inch pieces. Add it for the uncovered bake so it softens but doesn’t collapse.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: For the best texture, reheat on a sheet pan at 400°F (205°C) for 10–12 minutes until hot and sizzling. A microwave works (1–2 minutes), but the veggies will be softer and less caramelized.

Make-ahead: Chop vegetables and slice sausage up to 24 hours ahead. Mix the glaze up to 3 days ahead. Store separately in the fridge, then toss and assemble packets right before cooking.

Nutrition (per serving)

Approximate, based on 4 servings: ~520 calories, 29 g fat, 44 g carbs, 6 g fiber, 17 g protein, ~1180 mg sodium. Values vary widely by sausage brand and sweetness of maple syrup.