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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 Heavy-duty for even caramelization
  • 1 Large Mixing Bowl
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Spoons

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

Preheating the baking sheet is crucial; it provides an immediate sear, leading to better caramelization and preventing the vegetables from steaming. Ensure all ingredients are spread in a single layer to promote even cooking and browning. When broiling, monitor closely as sugars in the apples and caramelized veggies can burn quickly. For an extra layer of flavor, consider adding a teaspoon of whole grain Dijon mustard to the olive oil mix before tossing, or a sprinkle of fresh thyme alongside the rosemary. A quick finish with a sprinkle of lemon zest along with the juice will brighten the entire dish.