1 (12-ounce) package Smoked Sausage, cut in ½" bias-cut slices
8 ounces baby carrots
1 small red onion, peeled and cut into 8 wedges
2 teaspoons chopped rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
1 medium Honeycrisp apple, cut into 12 wedges
1 lemon, halved
2 tablespoons chopped parsley
Don't have a programmable pressure cooker? For a stovetop version, soak the beans overnight in 6 cups of water; drain. Sauté the sausage, onion, and garlic in 1 tablespoon olive oil in a Dutch oven over medium-high. Add the drained beans, stock, and salt, and simmer over medium-low, covered, for 1 hour and 15 minutes. Stir in the remaining ingredients (except the cheese) and cook over medium-high heat for 8 minutes, until pasta is al dente. Serve topped with cheese.
If you do have a programmable pressure cooker, settings may vary across models and brands. It's important to refer to manual for your cooker to learn what settings to use (sauté, pressure cook) for this recipe.
Place a large baking pan in oven. Preheat oven to 450°F.
Toss carrots, Brussels sprouts, onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on preheated pan in a single layer. Bake in preheated oven until just tender, about 20 minutes.
Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.