Sheet Pan Sausage, Pepper & Potato Dinner

An @ottolenghi-inspired midweek dinner which means sweet-and-sour middle- eastern flavors make an ordinary meal extraordinary. Apricot season is here and this is the perfect recipe for them especially the ones that look perfect but are still on the sour side. Your sheet pan dinner just went to a whole new level…

Recipe:

• 8 sausages of your choice, I used spicy chicken

• 2 peppers, sliced

• 2 red onions, sliced

• 4 Yukon Gold potatoes, cut into wedges

• Olive oil spray

• Spicy Salt and black pepper to taste

• 1/3 cup water

• 4-6 fresh apricots, halved

• 1 cup pomegranate molasses

• 3 tablespoons apple cider vinegar 

• 2 tablespoons olive oil

• 1 tablespoon sumac

• 1/4 cup brown sugar

• Chopped Italian parsley 

Steps:

1. Preheat oven to 400°F (200°C) Place the onions, sausages, peppers & potato wedges on a sheet pan sprayed with olive oil. Spray with additional olive oil and season well with Spicy Salt and black pepper. Pour in the water to cover the bottom of the pan, cover with foil and bake for 35 minutes.

2. Remove the pan from the oven, uncover and scatter the apricots around the pan.

3. Mix together the vinegar, pomegranate molasses, brown sugar, olive oil & sumac and pour over the sheet pan .

4. Bake for another 40 minutes until the sausages are sticky and the sauce is syrupy. Sprinkle with chopped parsley and serve.