I feel like the queen of sheet pan meals. I got started cooking this way last year, when the New York Times prepared a supplement called, “One Pot |Pan| Skillet, 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes.” This time, Lidey Heuck has created a recipe called Sheet-Pan Sausages with Caramelized Shallots and Apples.
For the recipe you’ll need 6 shallots, 2 apples (one tart/one sweet), olive oil, salt, pepper, sweet or hot Italian sausages, fresh rosemary, whole-grain mustard, apple cider vinegar and fresh parsley.
It’s wise to read other cooks’ comments on a recipe and following their suggestions. I made the adjustments they suggested such as cutting the apples thicker and tossing the shallots and apples with the whole-grain mustard before putting them on the pan for the last 10 minutes of roasting.
What an easy and tasty meal to prepare. As my husband commented, “It’s something different than sausage and peppers.” The combination of shallots and apples played well with the sweet Italian sausage I purchased (I got mine with fennel seed.). The vinegar freshened everything up. What a delicious meal. It’s a shame I dropped and broke the Corningware dish of leftovers as my husband was looking forward to the leftovers for lunch!
Sheet-Pan Sausages with Caramelized Shallots and Apples
By Lidey Heuck, New York Times Cooking
Featured in Sweet and Savory Meet in this Sheet Pan Dinner
Yield: 4 Servings
Time: 50 minutes
6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)
Note: I read some of the notes left by other cooks. I suggest as some did, to roast the sausages first and then place the apples and shallots on the pan with the sausages for the last 10 minutes of cooking. I cooked this meal using the convection setting on oven. You may also want to make the apples wedges a little larger so they don’t turn mushy.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.