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Autumn Sausage Veggie and Apple Sheet Pan Dinner

 
Autumn Sausage Veggie and Apple Sheet Pan Dinner
Image © Cooking Classy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.5

$2.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:75%

Spoonacular Score: 75%

 

Autumn Sausage Veggie and Apple Sheet Pan Dinner is a caveman, gluten free, dairy free, and primal main course. One serving contains 455 calories, 22g of protein, and 21g of fat. For $2.5 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up baking apples, parsley, sweet potatoes, and a few other things to make it today. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Try Sheet Pan Sausage Dinner, Sheet Pan Greek Shrimp Dinner, and Walnut Crusted Salmon Sheet Pan Dinner for similar recipes.

Ingredients

Servings:
2
2  diced apples
diced apples
16 oz
16 oz brussels sprouts
brussels sprouts
1 tsp
1 tsp dried thyme
dried thyme
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
3 cloves
3 cloves garlic
garlic
0.25 cups
0.25 cups olive oil
olive oil
0.5
0.5  diced red onion
diced red onion
some
some black salt and pepper
black salt and pepper
16 oz
16 oz diced sweet potatoes
diced sweet potatoes
12 oz
12 oz smoked turkey sausage
smoked turkey sausage
2  diced apples
2
diced apples
16 oz brussels sprouts
16 oz
brussels sprouts
1 tsp dried thyme
1 tsp
dried thyme
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
3 cloves garlic
3 cloves
garlic
0.25 cups olive oil
0.25 cups
olive oil
0.5  diced red onion
0.5
diced red onion
some black salt and pepper
some
black salt and pepper
16 oz diced sweet potatoes
16 oz
diced sweet potatoes
12 oz smoked turkey sausage
12 oz
smoked turkey sausage

Equipment

baking sheet
baking sheet
oven
oven
frying pan
frying pan
baking sheet
baking sheet
oven
oven
frying pan
frying pan


Instructions

Read the detailed instructions on Cooking Classy

Price Breakdown

Cost per Serving: $2.50
Ingredient
2 diced apples
16 ounces brussels sprouts
1 teaspoon dried thyme
2 Tbsps fresh parsley
3 cloves garlic
1/4 cup olive oil
1/2 diced red onion
16 ounces diced sweet potatoes
12 ounces smoked turkey sausage
Price
$1.21
$3.01
$0.16
$0.30
$0.20
$0.64
$0.18
$1.51
$2.79
$10.01

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Brussels sprouts should be tight and firm without any yellow leaves. Store in the fridge for up to a week. To prepare, cut off the stems and remove any bruised leaves.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
455 Calories
22g Protein
20g Total Fat
48g Carbs
38% Health Score
Limit These
Calories
455
23%

Fat
20g
32%

  Saturated Fat
3g
23%

Carbohydrates
48g
16%

  Sugar
17g
19%

Cholesterol
63mg
21%

Sodium
792mg
34%

Get Enough Of These
Protein
22g
44%

Vitamin A
17225IU
345%

Vitamin K
248µg
237%

Vitamin C
109mg
133%

Vitamin B6
0.94mg
47%

Fiber
10g
41%

Manganese
0.8mg
40%

Potassium
1185mg
34%

Phosphorus
301mg
30%

Vitamin B3
5mg
28%

Folate
94µg
24%

Vitamin B2
0.4mg
24%

Vitamin E
3mg
24%

Zinc
3mg
24%

Vitamin B1
0.34mg
23%

Vitamin B5
2mg
22%

Iron
3mg
22%

Magnesium
78mg
20%

Vitamin B12
1µg
18%

Copper
0.37mg
18%

Calcium
118mg
12%

Selenium
2µg
4%

covered percent of daily need

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