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A Sheet-Pan Dinner That’s as Pretty as It Is Fast
My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and purple are the prettiest).
Melissa Clark’s roasted sausages with grapes and onions.Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.
A package of sausages, as any savvy, time-conscious cook knows, is one of the easiest answers to the what-should-I-make-for-dinner question.
Whether meaty or plant-based, sausages come seasoned and in myriad varieties. They defrost quickly and cook in a flash. Throw them onto a sheet pan, and there’s plenty of room for all manner of vegetables (like mushrooms, brussels sprouts or potatoes) to absorb their savory drippings as everything roasts together.
Even fruit can join the party, like in my roasted sausages with grapes and onions. This easy recipe works well with any type of sausage and any color grape, though red and purple are the prettiest. A sprinkle of vinegar and a shower of herbs right at the end brighten all those rich, caramelized flavors.
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Roasted Sausages With Grapes and Onions
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The fruit stays nice and crisp in Hetty “Slaw-Abiding” Lui McKinnon’s new brussels sprouts and apple slaw. With a tart maple and mustard dressing, crunchy roasted almonds and bursts of cool, fresh mint, this salad offers a light and breezy interlude during any hearty meal. It’s a particularly great choice for entertaining since the sturdy ingredients can sit around for a while without losing their appeal. I’ve got it shortlisted for Thanksgiving.
