This is a one-pan weeknight dinner built on the sweet and savory interplay of the apple-Gouda sausage, roasted tender with whatever root vegetables you have on hand. The cheese melts into the pan juices, no further cooking required.

Serves 2. 35 minutes, 12 at the stove.

About 420 calories a serving, 17 g protein, 51 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Cut 1 lb potatoes and 8 oz carrots into 1-inch chunks, toss them in a cast-iron or sturdy roasting pan with 2 tablespoons oil, salt, and pepper.
2. Slice the sausage on the bias into 3/4-inch pieces, scatter them among the vegetables, and roast everything for 25 minutes, stirring halfway through, until the potatoes are golden at the edges and the sausage is heated through and beginning to brown.25 min
3. While the pan roasts, set the table. The vegetables should be tender and the Gouda in the sausage will have softened into the pan; taste and adjust salt and pepper before serving straight from the pan.

Note Swap the vegetables for whatever you have: turnips, beets, onions, or Brussels sprouts all work. Leftovers keep three days in an airtight container and reheat gently in a 325°F oven. Serve with a green salad dressed with vinegar or, for a heartier meal, with crusty bread to soak up the pan juices.