Sheet-Pan Sausage and Brussels Sprouts

From the garden

• 1½ lb Brussels sprouts, trimmed and halved
• 1 lb potatoes, cut into 3/4-inch chunks
• 1 medium red or yellow onion, cut into thick wedges

From the pantry

• 4 Italian sausage links — about 1 lb
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 2 tbsp balsamic vinegar
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon of the oil and a pinch of salt on a large rimmed sheet pan and roast 10 minutes to give them a head start.
2. Toss the sprouts and onion wedges with the remaining oil, the Italian seasoning, salt, and pepper. Add them to the pan, turning the sprouts cut-side down — that's where the deep browning happens.
3. Nestle the sausage links among the vegetables and roast 20–25 minutes, turning the sausages and tossing the vegetables once halfway, until the sprouts are browned and tender and the sausage reaches 160°F.
4. Drizzle the balsamic over the hot pan and give everything one final toss so the vinegar glazes in the residual heat.
5. Taste, season, and serve straight from the pan, spooning the pan juices over the sausage.