January is usually a “reset” month relating to cooking — an thrilling time for broccoli and spinach, much less so for filet of beef and cinnamon rolls. But after nearly a year of pandemic cooking and a vacation season notably devoid of festivities, perhaps a greater objective for 2021 is simply to search out simpler methods to get dinner on the desk.
For that, there’s the sheet-pan dinner. It’s not a brand new idea. It’s simply a good way to prepare dinner. And this recipe for sausages with caramelized shallots and apples is sheet-pan cooking at its most profitable. It calls for less than six substances (plus salt and olive oil) and doesn’t even require a mixing bowl, permitting you to make a scrumptious dinner with minimal groceries, chopping and cleanup.
Apples and shallots hit the pan first and roast, softening barely, earlier than being tossed with rosemary and whole-grain mustard. The sausages are organized on prime, and all the pieces cooks collectively till the shallots are caramelized and the apples are mushy and candy. A drizzle of apple cider vinegar brightens the dish and balances the richness.
This recipe works nicely with candy or sizzling Italian pork sausage, or uncooked hen or turkey sausages. But keep away from precooked sausages: Part of this dish’s attraction is the way in which the sausage juices taste the apples and shallots as they roast. On that word, a mixture of sweet-and-tart, red-and-green apples is sweet right here, however the recipe works with most varieties. (Just keep away from tender-fleshed apples like McIntosh, which crumble fully as they prepare dinner.) Fresh thyme would work as an alternative of rosemary if that’s what you have got readily available.
For a lightweight dinner, serve all the pieces alongside a inexperienced salad — perhaps a wintry mixture of arugula and radicchio — with a medium-bodied white wine or crisp exhausting cider. Or, for a heartier dinner that nods to a traditional French bistro dish, pile the sausages, apples and shallots on prime of Le Puy or Beluga lentils simmered with bay leaf and garlic.
However you serve it, this dish is a reminder that easy is usually finest, and a weeknight dinner made with few substances and fewer pans is even higher.