The Table: Sheet Pan Sausage n’ Fall Veggie Roast…

Sheet Pan Sausage n’ Fall Veggie Roast
Ingredients
8 Ounces Baby Carrots
8 Ounces Brussels Sprouts, Halved Lengthwise
2 Small Red Onion, Peeled And Cut Into 8 Wedges
1 Bag Red Fingerling Potatoes
4 Tablespoons Olive Oil
2 Teaspoons Chopped Fresh Rosemary
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 (12 Ounce) Package Rope Smoked Sausage, Cut In 1/2″ Bias-Cut Slices
1 Medium Honey crisp Apple, Cut Into 12 Wedges
1 Lemon, Halved
2 Tablespoons Chopped Parsley
Directions
  1. Place a large baking pan in oven. Preheat oven to 450 degrees F.
  2. Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large resealable bag. Toss until coated. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20-30 minutes until fingerlings are fork tender.
  3. Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.
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