Description
A comforting, easy-to-make one-pan dinner featuring roasted brussels sprouts, sweet apples, and savory sausage. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1.5 lbs sweet Italian sausage (links or bulk)
- 1.5 lbs fresh brussels sprouts
- 2 large Honeycrisp or Fuji apples
- 1 medium red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper.
- Wash and trim the brussels sprouts. Pat them dry thoroughly. If large, halve them; if small, leave whole.
- Slice apples into 1/2-inch thick wedges and remove the core. Dice the red onion into 1/2-inch chunks.
- Place brussels sprouts, apples, and onions on the prepared sheet pan. Drizzle with olive oil and sprinkle with thyme, sage, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread ingredients in a single layer, ensuring they are not crowded to allow for proper roasting.
- Roast in the preheated oven for 15 minutes.
- While veggies roast, slice sausage links on a bias into 1/2-inch coins (or crumble bulk sausage).
- Remove pan from oven, add sausage on top of the vegetables, and toss gently to distribute.
- Return to oven and roast for another 10-15 minutes, until sausage is cooked through (160°F for pork) and vegetables have crispy, browned edges.
- Taste and adjust seasoning if needed. Serve immediately.
Notes
Do not crowd the pan, as this causes steaming instead of roasting. Ensure brussels sprouts are dry before oiling. Add fresh herbs in the last 5 minutes to prevent burning. Sausage should reach 160°F for pork or 165°F for chicken.
- Prep Time: 11 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 12
- Sodium: 680
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 6
- Protein: 22
Keywords: sheet pan dinner, fall recipes, sausage and brussels sprouts, easy weeknight dinner, one pan meal, healthy dinner, gluten-free options