sheet pan

​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. 

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​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!

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​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
 
INGREDIENTS
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)
 
PREPARATION

1. Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
2. Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
3. Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
4. Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

 
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. 

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