Sausage, Apple And Veggie Sheet Pan Dinner
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Prep time 20mins
Cook time 45mins
Serves or Makes: 4-6


  • 1 pound Brussels sprouts, halved
  • 2 cups medium diced yukon gold potatoes
  • 1/ 4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 4 smoked sausages,
  • 2 small apples, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1/ 2 head cabbage, cut into 6 wedges
  • Handful fresh thyme, plus leaves for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • Apple Cider & Mustard Vinaigrette (recipe below)

For the Apple Cider & Mustard Vinaigrette

  • 3 tablespoons whole grain mustard
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh dill
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/ 2 cup olive oil

For the Sausage Sheet Pan Dinner


  • Step 1

    Preheat oven to 400°F. On a rimmed sheet pan, toss Brussels sprouts, potatoes, oil, vinegar, sausage, apples, onion and cabbage together. Season with salt and pepper, then sprinkle with fresh thyme sprigs.

  • Step 2

    Roast for 20 minutes, then toss ingredients and rotate pan. Roast for another 20-25 minutes, until potatoes are soft and everything is golden brown.

  • Step 3

    Pour the vinaigrette evenly over sheet pan, top with more freshly thyme and serve!

For the Vinaigrette


  • Step 1

    In a medium bowl, whisk all vinaigrette ingredients except for oil until smooth. While whisking, slowly stream in oil until an emulsified vinaigrette forms. Adjust seasoning with salt and pepper.