Prepping the vegetables is the most time-consuming part of this dinner. I made two traysful. On one tray was a head of cabbage divided into eighths, an onion also sliced into eighths, and a small piece of fennel divided in two. Before putting the vegetables on the tray I put them in a plastic bag with olive oil and salt and shook them around. The other tray held carrots and Brussels sprouts. I started the Brussels sprouts 10 minutes after the carrots.

The vegetables cooked in a 425F oven for about 35 minutes (and 25 minutes for the sprouts.) they had some nice browning.

We opted not to cook the sausage on the sheet pan. I was afraid they would exude too much grease. John cooked them in a little water and then when the water evaporated they browned in a little olive oil.