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browned chicken-apple sausage rounds with roasted cauliflower florets, thin diagonal carrot slices and red onion wedges lightly coated in mustard on a plain plate, with no potatoes or garnish
Rachel Kim

Sheet Pan Sausage and Veggies

Fully cooked chicken-apple sausage can take a shorter roast than raw sausage, so the carrots and cauliflower get their first ten minutes alone, a head start that prevents the sausage from turning leathery while you wait for a hard carrot center to soften. Cut the carrots into thin diagonal pieces. The sweet sausage and a little cider vinegar are enough to carry this tray, with mustard spread lightly over the vegetables instead of a thick sauce collecting at the bottom.
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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 the oven to 425°F. Toss cauliflower, carrots and onion with olive oil, salt, pepper and thyme on an 18-by-13-inch rimmed sheet pan.
  2. Spread vegetables in one layer with flat sides against the pan and roast for 12 minutes.
  3. Turn the vegetables and add sausage rounds, distributing them across the open spaces. Roast for 15 minutes more.
  4. Stir Dijon and cider vinegar together in a small bowl. Drizzle over the tray, toss gently and roast for 3 to 5 minutes until the carrots are tender and the sausage is hot throughout.
  5. Divide sausage and vegetables evenly among 4 plates, scraping up the browned bits without adding extra liquid.