{"id":54257,"date":"2024-08-07T16:31:42","date_gmt":"2024-08-07T16:31:42","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54257"},"modified":"2024-08-19T15:19:59","modified_gmt":"2024-08-19T15:19:59","slug":"sausage-caramelized-shallots-apples-green-beans-baby-potatoes","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/07\/sausage-caramelized-shallots-apples-green-beans-baby-potatoes\/","title":{"rendered":"Sausage, Caramelized Shallots, Apples, Green Beans &amp; Baby Potatoes"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1021698-sheet-pan-sausages-with-caramelized-shallots-and-apples\">NY Times<\/a><\/h6>\n<p>In this rustic sheet-pan dinner, apples, green beans and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice.<\/p>\n<p><strong>Note:<\/strong> Updated to add potatoes and green beans to make this a complete meal.<\/p>\n<ul>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">shallots, trimmed on both ends and peeled (about 6 oz)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz baby potatoes<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz fresh green beans<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS olive oil, plus more as needed<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb sweet or <strong><span style=\"color: #ff0000;\">hot<\/span><\/strong> Italian sausages<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">fresh rosemary sprigs<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp whole-grain mustard<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">tsp apple cider vinegar, to taste<\/span><\/li>\n<li><span class=\"id-ingredient-name\">chopped fresh parsley, for serving\u00a0<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrep:<\/strong><\/p>\n<p>Heat the oven to 425\u00b0F.<\/p>\n<p>Cut the <strong>shallots<\/strong> lengthwise into \u00bd-inch-thick wedges.<\/p>\n<p>Core the <strong>apples<\/strong> and cut into \u00bd-inch-thick wedges.<\/p>\n<p>Trim the <strong>green beans<\/strong>.<\/p>\n<p>Place the <strong>shallots,<\/strong>\u00a0<strong>apples<\/strong> and <strong>potatoes<\/strong> on a sheet pan, drizzle with the 1 TBS <strong>olive oil,<\/strong> sprinkle with <strong>salt<\/strong> and <strong>pepper,<\/strong> and toss to coat.<\/p>\n<p>Roast the mixture for 10 to 15 minutes, until the <strong>shallots<\/strong> are just starting to brown at the edges.<\/p>\n<p>Meanwhile, place the <strong>sausages<\/strong> on a plate. Using a fork, prick a few holes in each <strong>sausage.<\/strong> Drizzle the <strong>sausages<\/strong> with <strong>olive oil<\/strong> and toss to coat.<\/p>\n<p>Add the <strong>green beans, rosemary<\/strong> and <strong>mustard<\/strong> to the pan with the <strong>shallots,<\/strong>\u00a0<strong>apples<\/strong> and <strong>potatoes<\/strong><strong>,<\/strong> and toss, spreading everything out into one even layer.<\/p>\n<p>Arrange the <strong>sausages<\/strong> on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the <strong>sausages<\/strong> and tossing the <strong>apples<\/strong> and <strong>shallots<\/strong> with the <strong>juices<\/strong> released from the <strong>sausages<\/strong> halfway through, until the <strong>sausages<\/strong> are browned and cooked to 160\u00b0F and the <strong>shallots<\/strong> are tender and caramelized.<\/p>\n<p>Transfer the <strong>sausages<\/strong> to a serving platter and discard the <strong>rosemary sprigs.<\/strong><\/p>\n<p>Pour the <strong>vinegar<\/strong> over the <strong>shallots,<\/strong>\u00a0<strong>apples<\/strong> and <strong>potatoes<\/strong><strong>,<\/strong> and toss well, scraping up any browned bits from the pan.<\/p>\n<p>Transfer to the serving platter with the <strong>sausages,<\/strong> sprinkle with <strong>parsley,<\/strong> and serve immediately with <strong>Dijon mustard<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from: NY Times In this rustic sheet-pan dinner, apples, green beans and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/07\/sausage-caramelized-shallots-apples-green-beans-baby-potatoes\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[375,360],"tags":[123,397,344,217],"class_list":["post-54257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-complete-meal","category-sheet-pan-dinners","tag-green-beans","tag-italian-sausage","tag-roasted-baby-potatoes","tag-shallots"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/08\/SPSausageShallotApplesBeans2.jpg?fit=816%2C471&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54257"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54257\/revisions"}],"predecessor-version":[{"id":54261,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54257\/revisions\/54261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54307"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}