Ingredients:

  • 5 lbs (680 g) Pre-cooked Smoked Sausage (Smokies/Kielbasa style), sliced into 1-inch thick rounds.
  • 5 lbs (680 g) Baby Potatoes (Yukon Gold or Red), washed and halved.
  • 2 large Cooking Apples (Granny Smith or Braeburn), cored and roughly chopped.
  • 1 large Red Onion, cut into 8 wedges.
  • 3 Tbsp (45 ml) Olive Oil, divided.
  • 1 Tbsp (15 ml) Dijon Mustard.
  • 1 Tbsp (15 ml) Runny Honey (or Maple Syrup).
  • 1 tsp (5 ml) Fresh Thyme Leaves, removed from the stem.
  • 1/2 tsp (2.5 ml) Garlic Powder.
  • 1 tsp (5 ml) Flaky Sea Salt.
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper.

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved potatoes, red onion wedges, 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss thoroughly. Spread the seasoned potatoes and onions out onto a large rimmed sheet pan in a single, even layer.
  2. Place the sheet pan into the preheated oven. Roast the potatoes and onions for 15 minutes to give the denser vegetables a head start.
  3. While the potatoes roast, prepare the glaze: In the now-empty mixing bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, honey, fresh thyme, and garlic powder. Add the sliced smoked sausage and the chopped apples to the bowl and toss to coat them thoroughly in the glaze.
  4. Carefully remove the sheet pan from the oven after the 15-minute mark. Add the glazed sausage and apple mixture directly to the sheet pan, nestling them in amongst the partially roasted potatoes. Return the pan to the oven and continue to roast for another 20–25 minutes, or until the potatoes are fork-tender and the sausages are browned. Give the pan a gentle shake halfway through the second roasting stage.
  5. Remove the tray bake from the oven. Taste and adjust seasoning if necessary before serving piping hot directly from the tray.