Variation: A mixture of beets, sweet potatoes and fennel would also be delicious with the sausages.
4 large pork sausages
2 large Granny Smith apples cut into cubes
1 1⁄2 pounds small red potatoes
1⁄2 pound baby carrots
1 large red onion cut into wedges
2 tablespoons parsley leaves chopped
2 tablespoons fresh rosemary chopped
2 tablespoons maple syrup
3 tablespoons olive oil
salt and pepper to taste
Preheat the oven to 400 degrees. In a large bowl combine the apple cubes, potatoes, carrots, onion, parsley and rosemary. Drizzle with syrup and olive oil, season generously with salt and pepper then toss well to coat. Spread apple and vegetable mixture on a large sheet pan. Place sausages in and around the vegetables. Bake for 30 minutes or until golden and cooked through.