Sheetpan Sausage Supper (Pioneer Woman)

This recipe allows for a lot of creativity.  Select other spices or add garlic, potatoes, cherry tomatoes or leeks, but be sure to include parsnips.  They have a pleasant taste and add flavor to the other ingredients.  Parsnips and leeks are also great in soups.

6 servings
13 calculated points

Gewurtztraminer, Roussanne, Viognier

Ingredients

• 1 pound trimmed whole Brussels sprouts
• 3 parsnips, cut into 1/4-inch slices
• 3 sweet potatoes, cut into wedges
• 2 red onions, cut into quarters
• 3 tablespoons olive oil
• ½ teaspoon dried sage
• Sprinkle of kosher salt
• Sprinkle of freshly ground black pepper
• 12 Italian sausages, sliced length-wise
• apples

Directions

Preheat the oven to 375 degrees F.

Add the Brussels sprouts, parsnips, sweet potatoes, apples and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.

Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.