4 cups Brussels sprouts, halved
1 large red onion, peeled and cut into chunks
1 (16-ounce) kielbasa, sliced in 1/2-inch-thick rounds
2 large Yukon gold potatoes, cut into chunks
2 baking apples, such as Cortland, peeled, cored and cut into chunks
6 carrots, peeled and cut into chunks
2 tablespoons olive oil
2 teaspoons dried sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Heat oven to 400 F.
In a large bowl, toss together the Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle the oil over mixture, then toss again. Sprinkle in the sage, salt and pepper. Transfer mixture to a large, rimmed baking sheet, arranging it in an even layer. Bake for 45 minutes, or until everything starts to caramelize and brown at edges.
Makes 6 servings.