Sheet Pan Chicken Sausages with Fennel, Apples and Root Vegetables
Store bought sausages get dressed up with little effort in this quick sheet pan dinner. Anise scented fennel, sweet and creamy yams, tart fall apples, charred onions and sweetly sulfurous Brussels sprouts are unified with a dijon apple cider vinaigrette and punctuated by slices of salty sausage. This paleo friendly meal can also easily be made low carb with a few simple swaps
Ingredients
- 2 Apples tart and firm variety, chopped
- 1 bulb Fennel sliced
- 1 large Yellow Onion peeled and sliced
- 2 medium Sweet Potatoes chopped
- ¾ lb Brussels Sprouts trimmed and halved
- 2 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- 5-6 Chicken Sausage (cooked) preferably chicken apple sausage; can swap in any flavor, or use pork, beef, or vegan
Creamy Dijon Apple Cider Vinaigrette
- ¼ c Apple Cider Vinegar preferably with the mother
- 1 tablespoon Agave or honey
- 1 tablespoon Dijon Mustard
- ½ teaspoon Kosher Salt
- 2 cloves Garlic minced if not using a blender
- ½ C Olive Oil
Instructions
- Line a sheet tray with parchment (for easy clean up). Preheat oven to 450F. Prepare fruit and vegetables and toss with olive oil, salt and pepper. Spread out in a single layer on sheet pan. If necessary, use a second pan to avoid crowding. .
- Bake for 20 minutes, until veggies are beginning to brown. Place sausages on top and return to oven for 15-20 more minutes, until vegetables are beginning to char and sausage is warmed through. Remove from oven.
- While sheet pan(s) are in the oven, prepare the dressing. In a sturdy cup, add all ingredients and blend with an immersion blender until emulsified. Season with salt and pepper as necessary.If making this by hand, use a large, wide bowl. Whisk together all ingredients except oil. While whisking constantly and vigorously, slowly drizzle in olive oil. DO NOT RUSH or the vinaigrette will never emulsify and will remain broken.
- When cool enough to touch, slice sausages on the bias. Drizzle a few tablespoons of dressing over vegetables while still warm and gently toss to coat. Serve by plating up a large serving of vegetables with 6-8 slices of sausage and topping with an additional drizzle of dressing. Enjoy!
Notes
- You will have about half of the salad dressing left over. It is also excellent on a salad of greens (arugula, spinach, frisée or whatever you like!), sliced apples, goat cheese, and candied pecans. If you don't want leftovers, just halve the recipe!
- Adjust cooking time depending on the kind of sausage you are using. Most chicken sausages I've encountered come pre-cooked. If using chicken, beef, or pork sausage that is raw, add them during the initial 20 minute cooking time to give them adequate time to brown and cook to 165F. If you are using vegan sausage, cook per package directions; some can get very dry if overcooked.
Nutrition
Calories: 750kcalCarbohydrates: 60gProtein: 22gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 75mgSodium: 1510mgPotassium: 1125mgFiber: 11gSugar: 25gVitamin A: 17177IUVitamin C: 92mgCalcium: 117mgIron: 4mg
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