Description
Sweet caramelized apples and savory smoked sausage roast together on one pan for an effortless fall dinner that feels like a hug on a plate. This simple sheet pan meal comes together in under 10 minutes of prep and delivers incredible flavor with minimal cleanup.
Ingredients
- 12–16 ounces smoked sausage or kielbasa, sliced into 1/2-inch rounds on a slight diagonal
- 2 medium apples (Honeycrisp, Fuji, or Gala), cored and cut into 1/2-inch thick wedges
- 1 medium red onion, cut into 1/2-inch wedges with root end intact
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (optional, for extra caramelization)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh parsley or sage, chopped (for garnish, optional)
- Dijon mustard or whole-grain mustard (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the oven rack in the middle position.
- Line your sheet pan with parchment paper for easy cleanup.
- Slice the smoked sausage into 1/2-inch rounds on a slight diagonal. Core the apples and cut them into 1/2-inch thick wedges, leaving the skin on. Cut the red onion into 1/2-inch wedges, keeping the root end intact.
- In a large mixing bowl, combine the sliced sausage, apple wedges, and onion wedges. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup (if using). Sprinkle with 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until everything is evenly coated.
- Spread everything on the sheet pan in a single layer, ensuring the ingredients are not overcrowded.
- Roast for 20 minutes without opening the oven door.
- After 20 minutes, remove the pan from the oven. Use tongs or a spatula to flip the sausage, apple wedges, and onion pieces. Rotate the pan 180 degrees.
- Roast for another 15-20 minutes, until the sausage is browned and slightly crispy at the edges, the apples are soft and caramelized with golden-brown spots, and the onions are tender and sweet. Total roasting time is 35-40 minutes.
- Let it rest for 5 minutes before serving.
- Garnish with fresh chopped parsley or sage if desired. Serve warm with Dijon mustard or whole-grain mustard on the side.
Notes
Don’t overcrowd the pan to ensure proper caramelization. Cut all ingredients to a similar size (about 1/2 inch) for even cooking. Use room temperature ingredients for best results. Flip halfway through but not too early—20 minutes is the sweet spot. Different apple varieties cook at different rates; Honeycrisp and Fuji hold up well. Line your pan with parchment paper every time to prevent sticking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet for best results. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380420
- Sugar: 1620
- Sodium: 8001000
- Fat: 2226
- Saturated Fat: 79
- Carbohydrates: 2530
- Fiber: 46
- Protein: 1822
Keywords: sheet pan dinner, sausage and apples, fall dinner, one pan meal, easy weeknight dinner, gluten-free dinner, Whole30-friendly, roasted sausage and apples