Fall Sheet Pan Dinner
INGREDIENTS For the Marinade 1 / 4 cup olive oil 1 teaspoon salt, plus more to taste 1 / 4 teaspoon black pepper 1 / 4 teaspoon sweet paprika 2 teaspoons fresh thyme 2 tablespoons dijon mustard 1 tablespoon honey 1 tablespoon apple cider vinegar
For the Chicken Sausage & Veggies
1 pound chicken apple sausage( 5 links), sliced into rounds
1 pound sweet potatoes, peeled and diced
1 small to medium red onion, diced into large chunks 16 oz brussel sprouts, halved 5 cloves garlic, minced chopped parsley and green onion, for serving
DIRECTIONS Preheat oven to 425 degrees.
Make the marinade: Whisk together all of the marinade ingredients until well combined.
Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour the marinade over the sausage and veggies and then toss until well combined.
Transfer the sausage and veggies onto a large sheet pan lined with parchment paper and arrange in a single layer, making sure the Brussels sprouts are cut side down.
Bake the chicken sausage and veggies for 25-30 minutes or until the potatoes are tender, tossing halfway through.
Remove the sheet pan from the oven and sprinkle a bit of parsley and green onion over top.
Serve immediately and enjoy.
– Allthehealthythings. com
Dolly Parton’ s Steel Magnolias Fruit Cocktail Cake
INGREDIENTS 2( 15-oz.) cans fruit cocktail( juice pack) 1 cup self-rising flour 1 cup sugar 1 tsp. vanilla extract Ice cream
DIRECTIONS
Preheat oven to 350 ° F. Lightly coat an 8x8- inch baking dish with nonstick cooking spray; set aside.
Drain 1 can fruit cocktail, discarding juice. In a medium bowl whisk together self-rising flour and sugar. Stir in remaining can of fruit cocktail with juice, drained fruit cocktail, and vanilla; stir until just combined. Transfer mixture to prepared dish.
Bake 45 minutes or until a toothpick inserted in the center comes out with a few clinging crumbs and top is lightly golden brown. Cool in dish on a wire rack 15 minutes. Serve warm with ice cream.