Smoked sausages and seasonal veggies are an easy way to get dinner on the table, but this big green pan bumps up the flavor with a drizzle of apple cider vinaigrette and sweet roasted dates.
Preheat the oven to 450°F. Line a sheet tray with parchment or foil.
Core and cut the romanesco into florets. Trim and cut the broccoli into florets. Trim the spring onions, cut them in half lengthwise, and crosswise into bite-size pieces. Halve and pit the dates.
In a bowl, combine the romanesco, broccoli, spring onions, and dates, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Arrange evenly on the prepared pan. Roast until nearly tender, about 15 minutes.
Meanwhile, in the same bowl, toss the sausages with 1 teaspoon olive oil. Add the sausages to the pan. Return the pan to the oven and roast until the sausages are golden and the vegetables are tender and browned, 20 minutes longer.
Transfer the sausages to a cutting board and let rest for a few minutes before slicing. Add the wild rice to the roasted veggies on the sheet pan, drizzle with the apple cider vinaigrette, and turn to coat. Return the pan to the oven to warm through, 2 to 3 minutes longer.
Heap the sausages, wild rice, and roasted vegetables on plates, grind with pepper, and serve warm.