Sheet Pan Sausage Potatoes and Apples

Ingredients

sheet pan sausage potatoes and apples starts with the groceries below, plus a realistic about 35 minutes window.

• 1 lb fully cooked smoked sausage, sliced into 1/2-inch coins
• 1 lb baby potatoes, halved
• 2 firm apples (such as Honeycrisp or Gala), cored and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

How to Make It

Use the simplest way through sheet pan sausage potatoes and apples, then add only the detail that helps kids eat.

• Heat the oven to 425F and line a sheet pan with parchment.
• Toss the halved potatoes with 1 tablespoon of the olive oil, the salt, pepper, and thyme, then spread them on the pan and roast 15 minutes.
• Whisk the remaining 1 tablespoon olive oil with the maple syrup and Dijon in a bowl.
• Add the sausage coins and apple wedges to the bowl and toss to coat.
• Pull the pan out, push the potatoes to one side, add the sausage and apples, and spread everything in one layer.
• Roast 15 more minutes until the potatoes are tender and the sausage edges are browned.

Timing Before Practice

The potatoes need a head start, so begin about 45 minutes before you leave to give everything time to roast and cool enough to eat.

• T-minus 45: heat the oven and start the potatoes roasting
• T-minus 25: add the sausage and apples to the pan
• T-minus 5: plate early eaters, then water bottles and shoes

Make It Ahead or Save Leftovers

This pan reheats well and the flavors deepen overnight, so cook a full sheet even for a small crowd.

• Halve the potatoes and slice the sausage the night before
• Reheat leftovers in a 375F oven for 10 minutes to keep them crisp
• Pack cooled leftovers in a lunch container for the next day
• Serve with: a green salad, warm dinner rolls

Parent Tip

Cut the potatoes no larger than the sausage coins so everything finishes roasting at the same time.