Years ago I made Nature’ s Candy , which was a deliciously sweet plus savory oven roasted side meal that was so good I’ d nearly call it a dessert. Well, We decided to take that amazing taste combination and turn it into a linen pan dinner. I added a few sweet Italian sausage, a reddish colored onion for a slightly more savory distort, and a few more fall-inspired herbs. This particular Oven Roasted Autumn Medley provides all the best flavors of the season in a single sheet pan!
Originally submitted 9-26-2013, updated 10-5-2020.
I served this page pan mix with a side associated with mashed potatoes, but you could also function the roasted sausage and veggies over a bed of greens for any fall-inspired salad. Or just serve this on its own with a nice piece of crusty bread and some butter on the side.: )
Yes, in case you don’ t like or can’ t get sweet Italian chicken, you can use a maple or apple company flavored turkey sausage in its location. Any type of sausage with those drop vibes will work great!
This dish is also pretty versatile when it comes to the vegetables. You can exchange out the sweet potato or simply add some butternut squash, acorn lead capture pages, or pumpkin. All of those hard, somewhat sweet winter squashes work excellent. Carrots, with their subtle sweetness, are usually another great option!
Among the goals when roasting vegetables within the oven is to get that wonderful caramelization on the edges. The caramelized edges are sweeter and have the deep, intense flavor. To get this particular nice browning action, make sure your veggies are not too crowded on the sheet pan. They should be in a single layer. If the veggies are piled too high on top of one another the steam will get trapped as well as the vegetables will essentially steam within their juices instead of getting that fine caramelization.
Therefore , if you decide to double this recipe, be sure to use two sheet pans!
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With this recipe I used two nice Italian sausage links, one special potato (about 1 lb. ), two apples, one red onion, 2 Tbsp olive oil, 1 teaspoon dried basil, 1 tsp dried out sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the stove to 400º F.
Core plus dice the apples, peel plus dice the sweet potato, plus peel and dice the reddish colored onion (all 1-inch pieces). Put the apple, sweet potato, onion, plus sausage links on a large page pan. Drizzle with 2 Tbsp olive oil, then sprinkle the natural herbs and spices over top (basil, sage, rosemary, salt, and pepper).
Toss in order to coat everything really well in essential oil and herbs. Make sure everything is usually spread out on the sheet pan since evenly as possible.
Beef roasts the autumn medley for twenty minutes, then remove it from the cooker. The sausage will be about half-cooked at this point, but firm enough in order to slice into medallions. Carefully take away the sausage with tongs to a reducing board, slice, then return the particular slices to the sheet pan. Come back the sheet pan to the stove.
Roast the particular autumn medley for another 20 a few minutes, or until it achieves the amount of browning that you like. Top with a tea spoon of chopped parsley, if preferred (just for garnish).
Serve immediately and enjoy! This particular mix also works great for food prep!