AUTUMN CHORIZO SHEET PAN


I really can never get enough of fall produce while the weather starts to get cooler and the leaves are turning. Brussel sprouts and apples are two of my absolute favorite seasonal produce items and I wanted to incorporate both into this sheet pan dinner. The apples bring sweetness while the potatoes and brussel sprouts add some salty substance. Everything is brought together with spicy chorizo that makes for the perfect bite. This is one of the easiest dinners you can make with no mess!


Here’s what you’ll need:

  • 1 large russet potato
  • 4 links of chorizo chicken sausage
  • 2 cups halved or shaved brussel sprouts
  • 2 red apples
  • 1/4 cup olive or avocado oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees and line a sheet pan with parchment paper. Chop the potato into small wedges, lay them flat on the pan, and spray with oil. Bake for 20 minutes.

While the potatoes cook, chop the apples into cubes and slice the brussel sprouts and chorizo. Add everything to a large bowl and mix in the olive oil and spices.

Remove the potatoes from the oven and add the chorizo mix to the pan. Evenly distribute everything and try not to layer anything.

Put the pan back in the oven and bake for another 20 minutes, until the apples are soft and the brussel sprouts are starting to brown. Serve immediately or store in the refrigerator for up to 4 days.


AUTUMN CHORIZO SHEET PAN

Ingredients:

  • 1 large russet potato
  • 4 links of chorizo chicken sausage
  • 2 cups halved or shaved brussel sprouts
  • 2 red apples
  • 1/4 cup olive or avocado oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. Chop the potato into small wedges, lay them flat on the pan, and spray with oil. Bake for 20 minutes.
  2. While the potatoes cook, chop the apples into cubes and slice the brussel sprouts and chorizo. Add everything to a large bowl and mix in the olive oil and spices.
  3. Remove the potatoes from the oven and add the chorizo mix to the pan. Evenly distribute everything and try not to layer anything.
  4. Put the pan back in the oven and bake for another 20 minutes, until the apples are soft and the brussel sprouts are starting to brown. Serve immediately or store in the refrigerator for up to 4 days.

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