"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."
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
How to Make It
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.
Bake until vegetables are tender and meat is cooked through, 25 to 30 minutes. Drizzle vinegar on top and sprinkle with parsley.
*Find at gourmet grocery stores and markethallfoods.com.
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