Ingredients
Scale
- 1 lb chicken apple sausage, sliced into 1/2-inch rounds
- 1.5 lbs Brussels sprouts, trimmed and halved
- 1 large sweet onion, cut into wedges
- 2 medium apples, cored and cut into wedges (Honeycrisp or Gala work best)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the halved Brussels sprouts, onion wedges, and apple wedges. Drizzle with olive oil and balsamic vinegar.
- Add the thyme, garlic powder, salt, black pepper, and red pepper flakes if using. Toss everything together until well coated.
- Spread the vegetable and apple mixture evenly across the prepared sheet pan. Make sure everything is in a single layer for proper roasting.
- Nestle the sliced sausage pieces throughout the vegetables. Try to distribute them evenly so every bite has a good mix of flavors.
- Roast for 20-25 minutes, stirring once halfway through. The Brussels sprouts should be golden brown and crispy on the edges, and the sausage should be nicely browned.
- Remove from oven and let cool for 5 minutes. Sprinkle with fresh chopped parsley before serving.
- Serve immediately while everything is hot and crispy. This pairs wonderfully with crusty bread or over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
