A one-pan supper built on a smoked sausage that brings maple and spice to the table. Toss in apple and root vegetables that caramelize alongside, and you have dinner in less than half an hour with almost no hands-on time.

Serves 2. 35 minutes, 10 at the stove.

About 290 calories a serving, 7 g protein, 33 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. While it heats, slice the sausage on the bias into pieces one half inch thick, peel and cut the parsnips into one-inch pieces, and quarter the potatoes if they are larger than one inch.
2. When the oil shimmers, scatter the sausage pieces and vegetable chunks in the pan in a single layer. Let them sit for four minutes without stirring, then toss and let cook five minutes more until the vegetables begin to soften and the sausage is browned on both sides.9 min
3. Core the apple and cut it into eight wedges. Nestle the apple into the pan and toss everything together. Season with a pinch of salt and pepper, cover, and let braise for twelve minutes, stirring once halfway through, until the vegetables are tender and the apple is soft.12 min
4. Taste and adjust seasoning. Serve warm from the pan.

Note Swap parsnips for carrots or use just potatoes. Keeps refrigerated in an airtight container for three days; reheat gently with a splash of water. Serve with a sharp mustard on the side, or make a meal of it with bread.