"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."

This Story Originally Appeared On sunset.com

Gallery

Credit: Erin Kunkel

Recipe Summary test

total:
50 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Bake until vegetables are tender and meat is cooked through, 25 to 30 minutes. Drizzle vinegar on top and sprinkle with parsley.

Chef's Notes

*Find at gourmet grocery stores and markethallfoods.com.

Nutrition Facts

574 calories; protein 27g; fat 38g; saturated fat 8.7g; carbohydrates 28g; fiber 7.3g; sodium 1542mg; cholesterol 170mg.
Advertisement