Go Back

Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner

This easy sheet pan meal featuring the smoked sausage flavor you love paired with your favorite winter produce, like apples and root veggies, was created in partnership with Hillshire Farm Brand.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1669.9 kcal

Equipment

  • 1 Large Baking Sheet Essential for sheet pan cooking; ensures even roasting.
  • 1 Large Mixing Bowl For tossing vegetables and seasoning.
  • 1 Chef's knife For precise cutting of vegetables, sausage, and apple.
  • 1 Cutting Board For safe and efficient food preparation.
  • 1 Tongs or Spatula For arranging ingredients on the hot pan and turning if needed.

Ingredients
  

Main

  • 8 ounces baby carrots
  • 8 ounces Brussels sprouts halved lengthwise
  • 1 small red onion peeled and cut into 8 wedges
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 12 ounce package Hillshire Farm Rope Smoked Sausage, cut in 1/2" bias-cut slices
  • 1 medium Honeycrisp apple cut into 12 wedges
  • 1 lemon halved
  • 2 tablespoons chopped parsley

Instructions
 

  • Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C).
  • Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan.
  • Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven.
  • Turn the broiler to high.
  • Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley.

Notes

1. Preheating your sheet pan in the oven is crucial. It ensures immediate searing and caramelization of the vegetables upon contact, preventing steaming and promoting a superior texture. 2. Do not overcrowd the pan. If necessary, use two sheet pans to ensure all ingredients are in a single layer. Overcrowding leads to steaming, resulting in soggy rather than roasted vegetables. 3. Monitor closely during the broiling step; ovens vary, and caramelization can quickly turn to char. The lemon juice and fresh parsley are not just garnishes; they provide vital brightness and acidity to balance the richness of the sausage and roasted vegetables.