• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Reserve a couple of thyme sprigs for the next step. Strip leaves from remaining stems until you have 1 tsp (2 tsp for 4); mince leaves. Trim, peel, and cut parsnip into 1/2-inch pieces. Halve, core, and slice apple into 1/2-inchthick wedges. Halve, peel, and cut half the onion into 1/2-inch-thick wedges (whole onion for 4). Mince parsley.

• In a small pot, combine bulgur, stock concentrate, reserved thyme sprigs, 1 cup water, half the Cinnamon Paprika Spice (you’ll use the rest in the next step), 1/2 tsp salt, and a pinch of pepper. (For 4 servings, use 2 cups water and 1 tsp salt.) • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.

• While bulgur cooks, toss parsnip, apple, and onion on a baking sheet with a drizzle of olive oil, minced thyme, remaining Cinnamon Paprika Spice, and a big pinch of salt and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks.) • Roast on top rack for 5 minutes, then remove sheet from oven. Carefully add sausage* to same sheet. (For 4, divide sausage between both sheets; once added, swap rack positions halfway through remaining roasting time.) • Return to oven until sausage is cooked through and veggies are browned and tender, 15-20 minutes more.

• Meanwhile, zest and quarter lemon. • In a small bowl, combine sour cream, a squeeze of lemon juice, a pinch of lemon zest, and a big pinch of pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Once everything is done roasting, carefully transfer sausage to a cutting board to rest. • Transfer parsnip, apple, onion, and any juices on sheet to a large bowl. TIP: Those roasty juices add so much flavor to the dish. • Add bulgur, half the parsley, remaining lemon zest, a drizzle of olive oil, and a couple big squeezes of lemon juice. Stir gently to combine. Season with salt and pepper.

• Thinly slice sausage on a diagonal. • Divide bulgur mixture between plates and top with sliced sausage. Drizzle with sauce and sprinkle with remaining parsley. Serve with any remaining lemon wedges on the side.