1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 large apple that will stay firm in cooking-Granny Smith, Honey Crisp, Cortland-cut into 1 ½ inch cubes-leave the skin on
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard
- Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, apples and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
- Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and apples start to soften. (The sausages will not be cooked through yet.)
- Meanwhile, in a small bowl, stir together the honey, mustard.
- Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the apples and Brussels sprouts are tender, another 10 minutes or so. Season to taste with salt and pepper
Additions: Red onion, cut into wedges, cauliflower florets, butternut or delicata squash cubes or slices, sweet potato slices.