Ingredients
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1 small head purple cabbage, chopped into ½-inch wedges
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2 apples, cut into large chunks
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1 onion, cut into wedges
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1 sweet potato, cut into 1-inch chunks
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3 sprigs fresh thyme, plus 1 teaspoon chopped thyme
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6 garlic cloves
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2 tablespoons olive oil
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1 teaspoon kosher salt
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6 chicken apple sausage links or 14 ounces cooked sausage of choice
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2 tablespoons butter
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2 tablespoons red wine vinegar
Instructions
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Preheat the oven. Heat the oven to 425°F.
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Arrange the vegetables and herbs. Place the cabbage, apples, onion, sweet potato, thyme sprigs, and garlic on a large baking sheet.
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Season and add the sausage. Drizzle the olive oil over the vegetables and toss to coat. Spread everything in an even layer, add the sausage, and sprinkle with salt.
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Roast. Bake for 30–35 minutes, until the vegetables are tender and the sausage is heated through. If using raw sausage, cook it to the safe internal temperature specified for that type of sausage. For extra browning, broil for 1–2 minutes, watching closely to prevent burning.
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Make the butter-vinegar drizzle. While the tray roasts, melt the butter in a small saucepan over medium heat. Add the red wine vinegar and chopped thyme. Cook for about 2 minutes, until bubbling and slightly reduced.
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Finish and serve. Remove the sheet pan from the oven and drizzle the butter-vinegar mixture over the sausage and vegetables. Serve warm.
Notes
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Cut evenly: Keep the sweet potato pieces similar in size so they cook consistently.
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Give the vegetables room: Spread ingredients in a single layer. Use two baking sheets if the pan is crowded to encourage roasting rather than steaming.
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Watch the apples: Large chunks hold their shape better during roasting than small pieces.
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Check the sausage: Cooking time depends on the sausage type and whether it is raw or already cooked. Verify doneness before serving.
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Balance the finish: The vinegar adds brightness to the sweet apples and vegetables. Drizzle it over the tray just before serving.
