Sweet-and-savoury sausage links roasted alongside root vegetables make a straightforward weeknight dinner that needs just one pan and minimal fuss. The maple and apples are baked into the sausage itself, so you're halfway to sauce already.

Serves 2. 35 minutes, 8 at the stove.

About 520 calories a serving, 29 g protein, 57 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Cut 12 ounces of baby potatoes in half and slice 8 ounces of carrots on the bias into 2-inch pieces. Toss both with 2 tablespoons of oil, salt, and pepper on a sheet pan, spread in a single layer, and roast for 15 minutes.15 min
2. Nestle 8 ounces of sausage links among the vegetables, toss everything together, and return the pan to the oven for 12 minutes, until the sausage is heated through and the vegetables are tender and beginning to brown at the edges.12 min
3. Divide everything between two plates and serve warm, spooning any pan juices over the top.

Note The sausage is fully cooked and only needs warming; do not overcook or it will dry out. Leftovers keep in the fridge for three days and reheat gently in a 325°F (160°C) oven. Serve with a simple salad dressed with cider vinegar or plain roasted greens on the side.