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2 lb sweet potatoes, peeled and cut into ¾" cubes

1½ lb Brussels sprouts, trimmed and halved

2 Tbsp olive or avocado oil, divided

1 tsp kosher salt

½ tsp black pepper

2 lb fully cooked smoked sausage or kielbasa, sliced into 1" pieces

2 crisp apples, cored and cut into thick wedges

3 Tbsp whole-grain or Dijon mustard

2 Tbsp maple syrup

2 Tbsp apple cider vinegar

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1. Heat the oven to 425°F/220°C. Toss sweet potatoes and Brussels sprouts with 1 Tbsp oil, salt and pepper on a large sheet pan. (Use the largest sheet pan you own. If the vegetables are piled on top of each other, they steam instead of roast.) Arrange cut-side down where possible.

2. Roast 15 minutes without stirring so the vegetables can brown against the pan.

3. While veg roast, whisk mustard, maple syrup, apple cider vinegar and the remaining 1 Tbsp oil.

4. Flip the vegetables. Add sausage and apple wedges to the pan. Drizzle with about ⅔ of the glaze and toss gently to coat.

5. Roast another 15-20 minutes until the sweet potatoes are tender, the Brussels sprouts are browned, and the sausage edges caramelize.

6. Drizzle the remaining glaze over the hot pan, toss once, and portion.

Storage & Reheating:

Store: Refrigerate for up to 4 days in shallow containers.

Reheat: Air fry or roast at 375°F/190°C for 6-8 minutes for the best texture, or microwave for 1½-2 minutes until hot.

Tags: apple, brussels, dairy-free, dinner, egg-free, eggless, gluten-free, main, make-ahead, nut-free, one-pot, sausage, sheet-pan, sweet potato, veg

Bare Minimum - Substack (October 10, 2026)