Sheet Pan Sausage and Vegetables

Heat the oven to 200°C, or 180°C fan. Halve the potatoes, quartering any larger ones, so all the pieces are about 3 cm across. Peel the carrots and cut them into 3 cm chunks, halving the thick ends lengthwise so they match the potatoes.

Put the potatoes and carrots on a large roasting tray or rimmed baking sheet, at least 30 × 40 cm. Add 2 tbsp of the olive oil, half the salt and a good grinding of black pepper, toss until everything is coated, and turn the potatoes cut side down. Roast for 15 minutes.

Meanwhile, peel the red onions and cut each one into 8 wedges through the root, so the layers hold together. Strip the thyme leaves from their stalks.

Take the tray out, add the onions and thyme and turn them in the oil on the tray. Nestle the sausages into the gaps so they sit directly on the tray, then roast for 15 minutes.

Meanwhile, trim the Brussels sprouts and halve them through the stalk. Core the apples and cut each one into 8 wedges, and stir the honey and mustard together in a small bowl.

Turn the sausages. Tuck the sprouts and apple wedges into the gaps, cut side down where they fit, drizzle them with the remaining 1 tbsp of olive oil and sprinkle with the rest of the salt. Roast for 15 minutes.

Spoon the honey and mustard mixture over the sausages and vegetables and toss everything with tongs until coated. Roast for 8 to 10 minutes more, until the glaze is sticky, the potatoes are tender and golden, and the sausages are deep brown with no pink in the middle.

Serve from the tray, scraping up the sticky bits from the bottom and spooning them over.