You can never go wrong with a sheet pan full of roasted vegetables, but when you add chicken sausages and sliced apples it’s a sure bet that dinner will be a hit!
I’ve been really into sheet pan dinners lately: They’re delicious, impossibly easy to make, and they give me an excuse to turn on the oven and warm the house up a little bit. Plus, since everything cooks together, I’m only left with one pan to wash!
As I mentioned last week when I shared the recipe for my breakfast risotto, I’ve been working with the New York Apple Growers to develop some recipes using their new Ruby Frost apples. The apples are firm and crisp, so they hold up to roasting and, since they’re not super sweet, they work well in savory dishes.
For this recipe, I combined thick apple wedges with peppery parsnips, creamy potatoes, and a small bunch of broccolini; a few mild chicken sausages rounded out the meal. The flavors were amazing together and I’m already looking forward to making this recipe again (it’s perfect for a Monday night after a long day at the office.)
Ruby Frost apples ripen later in the season and are available for a limited time in the winter months. They provide a healthy dose of vitamin C (about 14% of your daily amount) so they’re great for a mid-February immunity boost. They’re just starting to hit stores in the Northeast and mid-Atlantic states now, but they can be a little tricky to find. Check out the NY Apple Growers website to see a list of stores that carry them – hopefully there’s one near you!