Sheet Pan Dinner

6 shallots, trimmed on both ends and peeled (about 6 ounces)

2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)

2 cups whole brussels sprouts, trimmed and halved 

1 tablespoon olive oil, plus more as needed

 Kosher salt and black pepper

1 pound sweet or hot Italian sausages

3 fresh rosemary sprigs

1 teaspoon whole-grain mustard

1 to 2 teaspoons apple cider vinegar, to taste

 Chopped fresh parsley, for serving (optional)

Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots, apples, and brussels on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.