Chicken Sausage And Vegetables Sheet Pan Supper

• 1/4 cup avocado oil or extra-virgin olive oil, divided
• 1 small red onion, cut into 1/2-in. rounds
• 8 cooked chicken sausages or raw boned, skinned chicken thighs (1 1/2 to 2 lbs. total)
• 10 ounces brussels sprouts, halved (quartered if large)
• 2 medium Fuji apples, cored and cut into wedges
• Kosher salt and freshly ground pepper
• 2 tablespoons each cask-aged, syrupy balsamic vinegar* and chopped flat-leaf parsley

1. Preheat oven to 425u0b0. Spread a large rimmed baking sheet with 2 tbsp. oil. Separate onion into rings of 2 to 3 layers. Set onion, sausages, brussels sprouts, and apples in pan. Liberally salt and pepper everything. Drizzle with remaining 2 tbsp. oil, toss to coat, and arrange evenly.
2. Bake until vegetables are tender and meat is cooked through, 25 to 30 minutes. Drizzle vinegar on top and sprinkle with parsley.
3. *Find at gourmet grocery stores and markethallfoods.com.

avocado oil, red onion, chicken, brussels sprouts, apples, kosher salt, caskaged

Taken from www.myrecipes.com/recipe/chicken-sausage-and-vegetables-sheet-pan-supper (may not work)