Delicious Roasted Sausages with Grapes and Onions
Melissa Clark’s roasted sausages with grapes and onions is a delightful dish that brings together savory and sweet flavors in a simple yet elegant preparation. This recipe, featured in The New York Times, showcases how versatile a package of sausages can be. Whether you choose meaty or plant-based options, sausages are a quick and convenient solution to the perennial question of what to make for dinner.
One of the key advantages of sausages is their seasoning—they come packed with flavor and are available in a plethora of varieties. They thaw rapidly and require minimal cooking time. A simple technique involves placing them on a sheet pan, allowing ample space for a colorful array of vegetables (think mushrooms, Brussels sprouts, or potatoes) to soak up the rich, savory drippings as they all roast harmoniously together.
Even fruits can join in on this roasting adventure, as demonstrated in the delectable roasted sausages with grapes and onions recipe. This straightforward dish is incredibly adaptable, working beautifully with any type of sausage and grape. However, for visual appeal, red and purple grapes are particularly stunning. A dash of vinegar and a sprinkle of fresh herbs right at the end of cooking elevate the dish, adding brightness to the rich, caramelized flavors.
Refreshing Brussels Sprouts and Apple Slaw
Accompanying this hearty meal is the refreshing brussels sprouts and apple slaw created by Hetty “Slaw-Abiding” Lui McKinnon. This vibrant salad features a tart dressing made with maple and mustard, complemented by crunchy roasted almonds and the invigorating burst of fresh mint. It serves as a light and breezy counterpoint to the richness of the sausages, making it an excellent choice for entertaining.
What’s more, this slaw is particularly well-suited for gatherings, as its robust ingredients can withstand sitting out for a while without losing their charm. Its delightful balance of flavors has earned it a spot on my shortlist for Thanksgiving festivities.
