Sheet-Pan Sausage, Apples and Brussels Sprouts

Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment rated for that temperature. Trim and halve the Brussels sprouts, cut the onion into thick wedges, and wash the apples. Keep the raw sausages and their juices away from the cut produce until everything is arranged for roasting.

Toss the Brussels sprouts and onion with 1 tablespoon olive oil, salt and pepper. Spread them across the sheet pan with the sprouts cut-side down. Nestle the whole sausages between them, leaving space for hot air to circulate. Use two pans if the food would otherwise be crowded.

Roast for 15 minutes. Meanwhile, core the apples and cut into thick wedges. Whisk the Dijon mustard, maple syrup, vinegar and remaining tablespoon olive oil in a small bowl.

Carefully remove the pan. Turn the sausages with tongs, add the apple wedges, and drizzle the maple-Dijon mixture over the apples and vegetables. Toss the produce lightly on the pan and return it to the oven. Wash any tongs or utensils that touched the raw sausages before using them to serve.

Roast for another 15 to 20 minutes, until the sprouts have browned edges and the apples are tender but hold their shape. Check each sausage in its thickest part with a clean digital thermometer; fresh pork sausage must reach 71°C (160°F). If needed, remove tender produce to a clean platter and continue cooking the sausages until they reach that temperature.

Rest the sausages for 5 minutes, then divide the sausages, apples and vegetables among four plates. Refrigerate leftovers in shallow covered containers within 2 hours; use within 3 to 4 days and reheat until steaming hot.