Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (190 g) pearled farro
- 3 cups (710 ml) water or low-sodium chicken broth
- 1/2 teaspoon fine salt (for farro water)
- 1 lb (454 g) Brussels sprouts, trimmed and halved
- 1 medium red onion (about 8 oz / 225 g), cut into 1-inch wedges
- 12 oz (340 g) chicken sausage links (about 4 links), sliced into 1/2-inch coins
- 1 medium crisp apple (about 7–8 oz / 200–225 g), cored and sliced 1/2-inch thick
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (for dressing)
- 1 small garlic clove, finely grated
- 1/8 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup (25 g) toasted pecans or walnuts (optional)
- 1/4 cup (25 g) shaved Parmesan or crumbled goat cheese (optional)
Do This
- 1) Heat oven to 425°F (220°C). Put a rimmed sheet pan in the oven while it heats.
- 2) Simmer farro in 3 cups water/broth with 1/2 tsp salt for 25–30 minutes; drain if needed.
- 3) Toss Brussels sprouts, red onion, sausage, olive oil, 1/2 tsp salt, and pepper on the hot pan.
- 4) Roast 15 minutes; stir/flip.
- 5) Add apple slices; roast 8–10 minutes more until sprouts are browned and sausage is hot.
- 6) Whisk Dijon, maple, vinegar, 1 tbsp olive oil, garlic, and pepper flakes; toss with sheet-pan mixture.
- 7) Serve over farro; finish with parsley, nuts, and/or cheese if using.
Why You’ll Love This Recipe
- Sweet-savory balance: caramelized Brussels sprouts and onions with juicy apple and a tangy mustard-maple finish.
- Weeknight-friendly: one sheet pan plus a pot of farro, with most of the work happening in the oven.
- Better-for-you comfort: hearty whole grain + lots of vegetables + flavorful chicken sausage.
- Easy to meal prep: leftovers reheat well and stay tasty for days.
Grocery List
- Produce: Brussels sprouts, red onion, 1 crisp apple (Honeycrisp, Gala, or Pink Lady), garlic, fresh parsley (optional)
- Meat: chicken sausage links (fully cooked or raw; either works)
- Dairy: Parmesan (shaved) or goat cheese (optional)
- Pantry: pearled farro, olive oil, Dijon mustard, pure maple syrup, apple cider vinegar, kosher salt, black pepper, red pepper flakes (optional), pecans or walnuts (optional)
Full Ingredients
For the Farro
- 1 cup (190 g) pearled farro, rinsed
- 3 cups (710 ml) water or low-sodium chicken broth
- 1/2 teaspoon fine salt
- 1 bay leaf (optional)
For the Sheet Pan
- 1 lb (454 g) Brussels sprouts, trimmed and halved (quarter any large ones)
- 1 medium red onion (about 8 oz / 225 g), cut into 1-inch wedges (keep the root end intact so wedges hold together)
- 12 oz (340 g) chicken sausage links (about 4 links), sliced into 1/2-inch coins
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 medium crisp apple (about 7–8 oz / 200–225 g), cored and sliced 1/2-inch thick
Mustard-Maple Dressing
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 small garlic clove, finely grated (or minced very finely)
- 1/8 teaspoon red pepper flakes (optional)
- 1/8 teaspoon kosher salt
- Black pepper, to taste
Optional Finishes
- 2 tablespoons chopped fresh parsley
- 1/4 cup (25 g) toasted pecans or walnuts, roughly chopped
- 1/4 cup (25 g) shaved Parmesan or crumbled goat cheese
Step-by-Step Instructions
Step 1: Preheat the oven and heat the sheet pan
Arrange a rack in the center of the oven. Preheat to 425°F (220°C). Place a rimmed sheet pan in the oven while it preheats.
This quick preheat of the pan helps the Brussels sprouts start browning as soon as they hit the surface (a simple trick that makes sheet-pan meals taste more restaurant-level).
Step 2: Cook the farro
While the oven heats, add 1 cup (190 g) pearled farro, 3 cups (710 ml) water or broth, 1/2 teaspoon fine salt, and the bay leaf (if using) to a medium saucepan.
Bring to a boil over high heat, then reduce to a steady simmer. Cook 25–30 minutes, stirring once or twice, until the farro is tender but pleasantly chewy.
Drain off any excess liquid, if needed. Remove the bay leaf. Cover to keep warm.
Step 3: Prep the vegetables, apple, and sausage
Trim and halve the Brussels sprouts. Cut the red onion into sturdy wedges. Slice the chicken sausage into 1/2-inch coins.
Core the apple and slice it into 1/2-inch-thick wedges. Set the apple aside for now; it goes in later so it stays juicy and doesn’t turn mushy.
Step 4: Roast Brussels sprouts, onion, and sausage (first roast)
Carefully remove the hot sheet pan from the oven and set it on a heat-safe surface.
Add the Brussels sprouts, red onion wedges, and sliced sausage to the pan. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss well, then spread everything into an even layer with the sprouts cut-side down as much as possible.
Roast at 425°F (220°C) for 15 minutes.
Step 5: Make the mustard-maple dressing
While the pan roasts, whisk together in a small bowl:
2 tablespoons Dijon mustard, 1 1/2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 grated garlic clove, 1/8 teaspoon red pepper flakes (optional), 1/8 teaspoon kosher salt, and black pepper to taste.
The dressing should taste tangy-sweet with a little bite. If you prefer it sweeter, add 1 additional teaspoon maple syrup. If you want more tang, add 1 teaspoon vinegar.
Step 6: Add apple and finish roasting (second roast)
After the first 15 minutes, remove the sheet pan and use a spatula to stir and flip everything, scraping up any browned bits.
Add the apple slices and toss gently to coat them in the pan juices and oil. Spread back into an even layer.
Return to the oven and roast for 8–10 minutes, until the Brussels sprouts are deeply browned at the edges, the onions are tender, the apple is warmed and lightly caramelized, and the sausage is hot throughout.
If you want extra browning, broil on high for 1–2 minutes at the end, watching closely.
Step 7: Toss with dressing and serve over farro
Transfer the sheet-pan mixture to a large bowl (or keep it on the sheet pan if you prefer). Drizzle with the mustard-maple dressing and toss until everything is glossy and evenly coated.
Divide the warm farro among 4 bowls (about 1/2 cup cooked farro per serving). Spoon the sausage, Brussels sprouts, onion, and apple mixture on top, including any juices.
Finish with parsley, toasted nuts, and/or Parmesan or goat cheese if using. Taste and add a pinch of salt or a few grinds of pepper as needed.
Pro Tips
- Get better browning: Don’t overcrowd the pan. If your sheet pan is small, use two pans or roast in batches so the sprouts roast instead of steam.
- Add apples at the end: Putting the apple in for only the final 8–10 minutes keeps it tender-crisp and prevents it from breaking down.
- Use the right farro: This timing is for pearled farro. If you use semi-pearled or whole farro, simmer time may increase to 35–50 minutes.
- Hot pan = faster caramelization: Preheating the sheet pan helps you get golden edges without extra oil.
- Adjust sweetness easily: Different apples vary. If your apple is very tart, increase maple syrup in the dressing by 1–2 teaspoons.
Variations
- Swap the grain: Serve over cooked quinoa, brown rice, or barley. Use 2 cups cooked grains total for 4 servings.
- Make it vegetarian: Replace sausage with 2 (15 oz) cans chickpeas, drained and dried well. Roast chickpeas with the sprouts and onion from the start.
- Add more veggies: Add 1 large carrot (thinly sliced on a bias) or 1 red bell pepper (1-inch pieces) at the first roast.
Storage & Make-Ahead
Refrigerate: Store farro and the sheet-pan mixture in separate airtight containers for up to 4 days. Store dressing separately if possible (up to 5 days).
Reheat: Warm farro and the sausage-veg mixture in the microwave in 30-second bursts, or reheat on a sheet pan at 375°F (190°C) for 8–10 minutes until hot. Add dressing after reheating for the freshest flavor.
Make-ahead: Cook the farro and mix the dressing up to 3 days ahead. Trim/halve Brussels sprouts and cut onion up to 1 day ahead. Slice the apple right before roasting for best color and texture.
Nutrition (per serving)
Approximate, based on 4 servings and including farro but excluding optional nuts/cheese: 520 calories, 24 g protein, 55 g carbs, 24 g fat, 10 g fiber, 13 g sugar, 900 mg sodium (varies widely by sausage brand).
