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Chicken Sausage and Vegetables Sheet Pan Supper





Total Time
50 mins

“Fab, fuss-free dinners are my holy grail,” says Michelle Tam (nomnompaleo.com,@nomnompaleo) about sheet pan meals. This one is adapted from her and husband Henry Fong’s latest Nom Nom Paleo cookbook, Ready or Not! “Sheet pan suppers allow me to maximize the amount of veggies for dinner,” she says. “And cleanup is a breeze.”

 

This recipe, and others like it, can be found in the article “35 Quick and Easy Dinners You Can Make This Winter.”

su-Chicken Sausage and Vegetables Sheet Pan Supper




Erin Kunkel

 1/4 cup avocado oil or extra-virgin olive oil, divided
 1 small red onion, cut into 1/2-in. rounds
 8 cooked chicken sausages or raw boned, skinned chicken thighs (1 1/2 to 2 lbs. total)
 10 ounces brussels sprouts, halved (quartered if large)
 2 medium Fuji apples, cored and cut into wedges
  Kosher salt and freshly ground pepper
 2 tablespoons each cask-aged, syrupy balsamic vinegar* and chopped flat-leaf parsley
Step 1
1

Preheat oven to 425°. Spread a large rimmed baking sheet with 2 tbsp. oil. Separate onion into rings of 2 to 3 layers. Set onion, sausages, brussels sprouts, and apples in pan. Liberally salt and pepper everything. Drizzle with remaining 2 tbsp. oil, toss to coat, and arrange evenly.

Step 2
2

Bake until vegetables are tender and meat is cooked through, 25 to 30 minutes. Drizzle vinegar on top and sprinkle with parsley.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories574
% Daily Value *
Total Fat 38g49%

Saturated Fat 8.7g44%
Cholesterol 170mg57%
Sodium 1542mg68%
Total Carbohydrate 28g11%

Dietary Fiber 7.3g27%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.