One-Pan Sausages, Apples, and Carrots
This recipe is simple and tasty, and it's one of our family's favorite weeknight meals. We simply swap out the type of sausage; this time we also replaced onion for sweet roasted carrots. We’re always on the lookout for sugar-free sausage that's low-FODMAP friendly. The original recipe is from David Tanis of the The New York Times.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 4 tbsp vegan butter
- 5 large carrots
- 3-4 green onions chopped rough
- kosher salt to taste
- freshly ground black pepper to taste
- 1 bay leaf
- 2 cloves
- 3 allspice berries
- 1 tsp caraway seeds
- 1 thyme sprig
- 4 large tart apples
- 8 3-4 oz bratwurst or other sausages
Preheat your oven to 400 degrees. Prep carrots and apples. Slice the carrots into 1/2-inch rounds. Peel and slice apples into 1/2-inch slices.
Put two tablespoons of butter in a large skillet over medium-high heat. Add the sliced carrots and green onion and season with kosher salt and freshly ground black pepper to taste. Stir to coat the carrots with butter. Add the bay leaf, cloves, allspice, 1/2 tsp of caraway, and thyme. Cook until the carrots are beginning to soften and brown, stirring frequently, about 10 minutes.
Remove the carrots and green onions from the skillet and place on a baking sheet. Place them in the oven to roast, until the carrots are browned, about 15 minutes. Set them aside on a large platter.
Add two more tablespoons of butter and the remaining caraway into the pan with the apple slices. Brown the apples on both sides, which should take 2-3 minutes per side. Remove the apples from the skillet and add to the large platter alongside the carrots. Place the platter in a warm oven (200-225 degrees).
Lower the heat to medium and add the sausages to the pan. Prick each sausage a few times with a toothpick, fork, or knife. Brown the sausages on the first side for 6-8 minutes.
Once the sausages are browned, turn them over and add 1/2 cup of water to the skillet. Continue to let the sausages brown on the second side while the water slowly evaporates; about 5 minutes.
Once fully browned, add sausages to the center of your large platter. Enjoy!
If you don't have whole cloves or allspice berries, you can use small amounts of the powdered versions. Start with 1/4 teaspoon and taste before adding more.
We used Miyoko's incredible vegan butter to keep this recipe dairy-free.