Chicken Sausage and Vegetables Sheet Pan Supper

Name: Chicken Sausage and Vegetables Sheet Pan Supper
Total time: 50 min
Ingredients: ¼ 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

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Total: 50 minutes

Servings: 4

Author : MyRecipes

Chicken Sausage and Vegetables Sheet Pan Supper

Ingredients

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¼ cup avocado oil or extra-virgin olive oil, divided1 small red onion, cut into 1/2-in. rounds8 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 wedgesKosher salt and freshly ground pepper2 tablespoons each cask-aged, syrupy balsamic vinegar* and chopped flat-leaf parsley

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Instructions

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Step 1

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.

Step 2

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