When the leaves start turning, this is the dinner I reach for again and again. Smoked sausage, caramelized sweet potatoes and tender apple wedges all roast together on one sheet pan, and a quick maple and mustard drizzle pulls it all together. It tastes like a cozy fall weekend but takes about 15 minutes of real work. My husband calls it our harvest dinner, and the kids eat every apple slice.
Servings: 4 · Prep: 15 min · Cook: 35 min
Ingredients
- 1 1/2 lb (680 g) smoked sausage or kielbasa
- 2 medium (about 1 lb / 450 g) sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes
- 1 large red onion, cut into wedges
- 2 firm apples (Honeycrisp or Gala), cored and cut into wedges
- 3 tbsp (45 ml) olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 g) Dijon mustard
- 1 tsp apple cider vinegar
- to taste salt and black pepper
- 1 tbsp fresh parsley, chopped
Method
- Heat the oven to 425°F (220°C) and line a large rimmed sheet pan (13 x 18 inch / 33 x 46 cm) with parchment paper.
- Toss the sweet potatoes and onion wedges on the pan with 2 tablespoons of the olive oil, the smoked paprika, thyme, 1/2 teaspoon salt and a good pinch of pepper. Spread them in a single layer.
- Roast for 15 minutes, until the sweet potatoes start to soften at the edges.
- Meanwhile, slice the sausage into 1/2-inch (1 cm) coins on a slight diagonal. Toss the sausage and apple wedges with the remaining tablespoon of oil.
- Take the pan out, stir the vegetables and scatter the sausage and apples over them. Roast for another 15 to 20 minutes, until the sweet potatoes are tender and browned and the sausage edges are crisp.
- While it roasts, whisk the maple syrup, Dijon mustard and vinegar in a small bowl.
- Drizzle the glaze over the hot pan, toss gently, sprinkle with parsley and serve right away.
Tips and variations
- Don't crowd the pan: if your sheet pan is small, use two so everything roasts instead of steaming.
- Swap half the sweet potatoes for Brussels sprouts, halved, added with the sausage.
- Fresh Italian or bratwurst sausages work too, but roast them whole for 25 minutes and slice before serving.
- Serve it with a simple green salad or a slice of crusty bread to soak up the glaze.
Pull out your sheet pan this week and let the oven do the work. I think your family will love it as much as mine does!
