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Chicken Sausage and Vegetables Sheet Pan Supper





Yields
Serves 4




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."

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

Servings 0


Amount Per Serving
Calories 574
% Daily Value *
Total Fat 38g59%

Saturated Fat 8.7g44%
Cholesterol 170mg57%
Sodium 1542mg65%
Total Carbohydrate 28g10%

Dietary Fiber 7.3g30%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.