Ingredients
1largered onion,halved and sliced ¼ inch thick
3largecarrots,sliced on an angle ½ inch thick
1lbbrussels sprouts,stemmed and halved
3tbspextra virgin olive oil
1tspsalt
½tspfreshly ground black pepper
1tspthyme,dried
1lbItalian sausage links,(bratwurst, chorizo, or any sausage may be substituted)
Preparation
Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired.
Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated.
Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables in a single layer.
Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).
