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Sheet Pan Sausage and Veggies on a plate
Rachel Kim

Sheet Pan Sausage and Veggies

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fully cooked chicken-apple sausage cut into 1/2-inch rounds
  • 12 oz cauliflower cut into small florets
  • 8 oz carrots cut into 1/4-inch diagonal slices
  • 1 small red onion cut into thick wedges
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme

Method
 

  1. Heat oven to 425°F. Toss cauliflower, carrots, and onion with oil, salt, pepper, and thyme on 18-by-13-inch rimmed sheet.
  2. Spread in one layer, flat sides down; roast 12 minutes.
  3. Turn vegetables; add sausage in open spaces. Roast 15 minutes more.
  4. Mix Dijon and vinegar; drizzle over tray and gently toss. Roast 3 to 5 minutes until carrots tender and sausage hot throughout.
  5. Divide evenly among 4 plates; scrape browned bits without adding liquid.