Sheet Pan Sausage and Apples for Busy Nights
Sheet pan sausage and apples with Brussels sprouts is a one-pan weeknight dinner with smoky sausage, sweet-tart apples, and crisp-edged sprouts tossed in a light mustard-maple dressing.
Equipment
- Large rimmed sheet pan (about 18 x 13 in)
- Parchment paper (optional)
- Large bowl
- Whisk
- Cutting board
- Knife
- Spatula
- Small cup or bowl (to reserve dressing)
Ingredients
- 300–350 g smoked sausage or fully cooked chicken sausage sliced into 1.25 cm (1/2-inch) rounds
- 450 g Brussels sprouts trimmed and halved (quarter large ones)
- 2 medium firm apples cored and cut into 1.5–2 cm (3/4-inch) wedges or chunks
- 1 small red onion peeled and cut into 1.5–2 cm (3/4-inch) wedges
- 2 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain or coarse mustard or use extra Dijon
- 1 tbsp pure maple syrup or liquid honey
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or sweet paprika
- 1/4 tsp crushed red pepper flakes optional
- 1–2 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp unsalted butter cut into small pieces (optional, for finishing)
Instructions
- Heat the oven to 220°C / 425°F with a rack in the upper third. Line a large rimmed sheet pan with parchment (or lightly oil it).
- Trim Brussels sprouts: slice off stem ends, remove any damaged leaves, then halve (quarter any large sprouts).
- Core apples and cut into chunky wedges or large dice. Cut red onion into similar-size wedges, keeping a bit of root attached if possible.
- In a large bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, maple syrup, apple cider vinegar, salt, pepper, smoked paprika, red pepper flakes (if using), and thyme until glossy and emulsified.
- Add Brussels sprouts and onion to the bowl and toss until evenly coated. Reserve a couple spoonfuls of dressing in a small cup or bowl for the sausage and apples.
- Spread the coated Brussels sprouts and onion on the sheet pan in a single layer, with sprout cut sides facing down where possible (avoid crowding).
- Roast for 12–15 minutes, until sprouts start to turn golden underneath and onion edges soften and color.
- While the vegetables roast, slice the sausage into 1/2-inch rounds (score casing lightly if it tends to curl). Make sure apples are ready.
- In the same bowl, toss sausage and apples with the reserved dressing until lightly coated. If it looks dry, drizzle in another 1–2 teaspoons olive oil.
- Remove the pan after the first roast. Toss sprouts and onion briefly, then scatter the dressed sausage and apples evenly over the top, tucking some pieces down for direct heat.
- Return to the oven and roast 15–20 minutes more, stirring once halfway through, until sausage is browned, apples are tender (not collapsing), and Brussels sprouts have deep golden crisp spots.
- Optional finish: add butter pieces to the hot pan and toss gently to melt into a light gloss. Taste and adjust with more salt, pepper, or a splash of vinegar for brightness.
- Rest 3–5 minutes, then serve from the pan or transfer to a warm platter.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 20gFat: 35gSaturated Fat: 9gCholesterol: 55mgSodium: 1250mgPotassium: 820mgFiber: 7gSugar: 18gVitamin A: 900IUVitamin C: 95mgCalcium: 80mgIron: 3.2mg
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