Episode 1
Sausage Apple and Veggie Sheet Pan Dinner
Get Your Sheet Together
Becky shows you how to make a delicious fall inspired one pan wonder, that makes for a quick and easy dinner anytime!

Sausage Apple & Veggie Sheet Pan Dinner

Serves 4-6


4 smoked sausages, sliced to thick hunks

1 lb. brussel sprouts, sliced in half

2 cups yukon gold potatoes, chopped into ½” cubes

1/2 cabbage head, cut into 4- 6 wedges

2 small apples, sliced into ¼” slices

1 small sweet onion, thinly sliced

1/4 cup olive oil

a few sprigs of fresh thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Apple Cider & Mustard Vinaigrette

1 small shallot, finely minced

1/2 cup olive oil

2 tablespoons apple cider vinegar

3-4 tablespoons whole grain mustard

1 tablespoon honey

2 tablespoons fresh thyme,  finely chopped

1 tablespoon fresh dill,  finely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper



Preheat oven to 400°F.


Thinly slice onion, chop potatoes into ½” cubes, slice cabbage into thick wedges, slice apples into ¼” thick slices, chop brussels sprouts in half, slice sausages into 1-2” thick hunks. Toss everything together with ¼ cup of olive oil, salt and pepper on sheet pan. Sprinkle with fresh thyme sprigs.

Bake for 20 minutes then toss ingredients and rotate the pan. Bake for another 20-25 minutes until the potatoes are soft and everything is a deep golden brown.

While the sheet pan is baking, prepare the vinaigrette. Combine the olive oil, finely minced shallot, apple cider vinegar, whole grain mustard, honey, herbs, salt and pepper. Whisk vigorously to combine until the mixture emulsifies.

Pour the vinaigrette evenly over the baked sheet pan ingredients, top with more freshly chopped herbs and serve it up!


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