Ingredients:

  • 1 pound (450g) high-quality pork sausage, cut into 1-inch chunks or 8 links
  • 1 pound (450g) small roasting potatoes, quartered or cut into 1-inch cubes
  • 10 ounces (280g) fresh Brussels sprouts, trimmed and halved
  • 1 medium red onion, peeled and cut into 8 wedges
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) pure maple syrup (Grade A Dark Robust)
  • 1 tablespoon (15 ml) smooth Dijon mustard
  • 1 teaspoon dried rosemary, crushed slightly
  • 1/2 teaspoon dried thyme
  • 1 teaspoon (5g) coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium firm, slightly tart apples (e.g., Honeycrisp or Braeburn), cored and cut into 1-inch wedges
  • 1 tablespoon chopped fresh flat-leaf parsley (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Chop the potatoes, Brussels sprouts, sausage chunks, and red onion wedges to roughly the same size (1-inch cubes). Whisk together the glaze ingredients (olive oil, maple syrup, Dijon mustard, rosemary, thyme, salt, and pepper) in a small bowl.
  3. Toss the potatoes, Brussels sprouts, sausage pieces, and red onion in a large mixing bowl. Pour two-thirds (2/3) of the prepared glaze mixture over them and toss thoroughly until everything is evenly coated.
  4. Spread the coated mixture onto the prepared sheet pan in a single layer, ensuring there is minimal overlap. Roast for 15 minutes.
  5. While the starters are roasting, core and cut the apples into wedges. Toss the apple wedges with the remaining 1/3 of the glaze mixture quickly to coat.
  6. Remove the sheet pan from the oven. Add the glazed apple wedges to the pan, nestling them among the sausages and vegetables. Gently toss everything on the pan with a spatula. Return to the oven and continue roasting for another 15–20 minutes, or until the potatoes are tender and the sausage reaches an internal temperature of 165°F (74°C).
  7. Remove the pan from the oven. Let the dish rest for 5 minutes. Garnish generously with freshly chopped parsley and serve directly from the pan.