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Sheet Pan Smoked Sausage & Vegetables with Apple Rice

Sheet pan smoked sausage with Brussels sprouts, sweet potatoes, and red onion served over apple rice.
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Smoky sausage, roasted Brussels sprouts, sweet potatoes, and red onion are served over lightly sweet apple rice for an easy weeknight dinner with plenty of savory fall flavor.

Ingredients

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Apple Rice

  • 1 tablespoon butter
  • 2 tablespoons shallot, finely diced
  • 1 small Granny Smith apple, finely diced
  • 1 cup jasmine rice
  • 1 cup apple juice, preferably Simply Apple or fresh-pressed style
  • 1/2 cup water
  • 1/4 teaspoon kosher salt

Sheet Pan Smoked Sausage & Vegetables

  • 1 large sweet potato, peeled and cut into 3/4-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 red onion, cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons water, as needed
  • 14 ounces smoked sausage, sliced into thick rounds

Instructions

Apple Rice

  1. Start the apple rice: Melt the butter in a medium saucepan over medium heat. Add the shallot and diced apple and cook for 2–3 minutes, until they begin to soften.
  2. Toast the rice: Stir in the jasmine rice and cook for 1–2 minutes, stirring frequently, until the grains are lightly toasted.
  3. Cook the rice: Add the apple juice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.

     

Sheet Pan Smoked Sausage & Vegetables 

  1. Heat the oven: Preheat the oven to 425°F. Line a large sheet pan with foil or parchment paper.
  2. Make the seasoning mixture: Whisk together the olive oil, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Add 1 tablespoon of water to loosen the mixture, adding the second tablespoon if needed.
  3. Season the vegetables: Add the sweet potato, Brussels sprouts, and red onion to the sheet pan. Drizzle with the seasoning mixture and toss until evenly coated. Spread everything into a single layer.
  4. Roast the vegetables: Roast for 15 minutes.
  5. Add the sausage: Remove the pan from the oven, add the sliced smoked sausage, and toss everything lightly. Return to the oven and roast for another 15–20 minutes, until the sweet potatoes are tender, the Brussels sprouts are browned, and the sausage is caramelized around the edges.
  6. Serve: Fluff the apple rice and divide among bowls. Spoon the roasted sausage and vegetables over the top and serve warm.

Notes

  • Give the vegetables room: The vegetables and sausage should have plenty of space on the sheet pan so they can brown and caramelize. If your vegetables are cut a little larger, you end up with more than the recipe calls for, or your sheet pan is smaller, divide everything between two pans rather than crowding it.

Nutrition

Find it online: https://cookwhatmatters.com/sheet-pan-smoked-sausage-vegetables-with-apple-rice/