Sausage, Apple And Veggie Sheet Pan Dinner
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- Recipe Card
Recipe Card
ingredients
- 1 pound Brussels sprouts, halved
- 2 cups medium diced yukon gold potatoes
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 4 smoked sausages,
- 2 small apples, thinly sliced
- 1 small yellow onion, thinly sliced
- 1/2 head cabbage, cut into 6 wedges
- Handful fresh thyme, plus leaves for garnish
- Kosher salt and freshly ground black pepper, to taste
- Apple Cider & Mustard Vinaigrette (recipe below)
ingredients
For the Apple Cider & Mustard Vinaigrette
- 3 tablespoons whole grain mustard
- 2 tablespoons chopped fresh thyme
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh dill
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup olive oil
Method
For the Sausage Sheet Pan Dinner
Step 1
Preheat oven to 400°F. On a rimmed sheet pan, toss Brussels sprouts, potatoes, oil, vinegar, sausage, apples, onion and cabbage together. Season with salt and pepper, then sprinkle with fresh thyme sprigs.
Step 2
Roast for 20 minutes, then toss ingredients and rotate pan. Roast for another 20-25 minutes, until potatoes are soft and everything is golden brown.
Step 3
Pour the vinaigrette evenly over sheet pan, top with more freshly thyme and serve!
For the Vinaigrette
Step 1
In a medium bowl, whisk all vinaigrette ingredients except for oil until smooth. While whisking, slowly stream in oil until an emulsified vinaigrette forms. Adjust seasoning with salt and pepper.