Sheet Pan Sausage, Brussels Sprouts and Apples
Browned chicken sausage, crispy roasted Brussels sprouts and sweet-tart apple wedges, tossed in a maple Dijon glaze. An easy one-pan fall dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Choose a plain sausage with a short ingredient list and check the label for hidden seasonings. Cut the sprouts to a similar size so they cook evenly, and don’t crowd the pan or they will steam instead of crisp.
Method
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Heat the oven to 425°F (220°C) with a rack in the upper third.
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On a large rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons of the olive oil, the salt and the pepper. Spread cut side down.
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Roast for , until the sprouts begin to brown.
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Toss the apples and sausage with the remaining olive oil, then scatter them over the pan.
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Roast for more, until the sausage is browned and the apples are tender.
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Whisk the maple syrup, mustard, vinegar and thyme. Drizzle over the pan, toss and roast more to glaze.
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Serve hot straight from the pan.
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