This is a great recipe. I doctored it up a little bit, not much, but it was truly amazing. I used green chile olive oil, which gave it a bit of a kick, and used 12 oz carrots and 12 oz Brussels sprouts. I also spread whole rosemary stalks around the pan instead of chopping it. And instead of parsley I sprinkled chopped fresh chives and drizzled half of a lemon over everything. 450 degrees was a little high and a couple of the onions burned, but overall it was delish! I’ll use 425 next time, I think. The sweetness of the apple really complemented the sausage and the veggies. My man loved it! It’s definitely a keeper. I think the green chile oil made a big difference, and all the flavors really blended well. It’s a nice recipe to experiment with as well, maybe adding potatoes and other root vegetables, and different oils and seasonings.”
8 ounces baby carrots
8 ounces Brussels sprouts, halved lengthwise
1 small red onion, peeled and cut into 8 wedges
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (12 ounce) package Hillshire Farm(R) Rope Smoked Sausage, cut in 1/2″ bias-cut slices
1 medium Honeycrisp apple, cut into 12 wedges
1 lemon, halved
2 tablespoons chopped parsley
Place a large baking pan in oven. Preheat oven to 450 degrees F.
Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.