Fall Veggie Sheet Pan|| & Apple Crisp||Fall Food Friday Collab with Miss Family Tv

Fall Veggie Pan Sheet and Old Fashioned Apple Crisp #fallfoodfriday #mossfamilytv #fallfood #applecrisp #fallvibes Host    / mossfamilytv   Fall Food Friday Playlist    • Fall Food Friday 2021   Follow me on Instagram   / whatscookinwithtay   Ingredients for Fall Veggie Sheet Pan 12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or beef, pork, chicken…) 16 oz (450g) sweet potatoes, peeled and diced into 3/4-inch cubes 16 oz. (450g) brussels sprouts, trimmed and halved 1/2 medium red onion, roughly sliced 1 tablespoon minced garlic 2 tablespoons olive oil 1 teaspoon Italian seasoning or Herbes de Provence 1/2 teaspoon salt and freshly ground black pepper 1 tablespoon chopped parsley, for garnish 1 tablespoon parmesan shavings, for serving (optional) The Sauce 1/3 cup maple syrup 1/3 cup Dijon mustard DIRECTIONS 1. To make the sausage and veggies sheet pan dinner: Preheat your oven to 400ºF (200ºC). Lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Turn the Brussels sprouts cut side down so they get that nice golden sear! 2. Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast the sweet potatoes and Brussels sprouts for a first-round in the preheated oven for 15 minutes. 3. In the meantime, make the sauce: Combine maple syrup and Dijon mustard in a mason jar and shake well. 4. Remove the sheet pan from the oven, and add sliced sausage, garlic, and red onion. Drizzle the maple-dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer. Return the sheet pan to the oven and continue to roast until veggies are tender, about 15 minutes longer. 5. Remove the sheet pan from the oven. Drizzle the sauce over the sausage and veggies and toss to coat. Sprinkle the sausage and veggies sheet pan with parsley and parmesan and serve immediately. Enjoy! Ingredients for Old Fashioned Apple Crisp For the Apple Filling: 6 Granny Smith apples, peeled, cored and thinly sliced 2 teaspoons of fresh lemon juice ½ cup of light brown sugar ¾ cup of granulated sugar ¼ cup of all-purpose flour 1½ teaspoons of cinnamon For the Crisp Topping: ¾ cup of old-fashioned oats ¼ cup of flour ¼ cup of light brown sugar ¼ cup of sugar 4 tablespoons of cold butter, cubed 1 teaspoon of cinnamon ½ teaspoon of nutmeg Preheat the oven to 350°F and lightly spray an 8×8-inch baking dish. In a medium-sized bowl add the oats, flour, cinnamon, nutmeg, sugar, and brown sugar. Add the cold cubed butter. Using a fork or fingers, work the butter into the flour and oat mixture until crumbly. Set this aside. In a large bowl, add the sliced apples. Drizzle the lemon juice over the apples. Toss the apples to coat them well with the lemon juice. In a small bowl combine the flour, sugar, packed light brown sugar, and cinnamon. Quickly stir together to combine. Sprinkle the flour mixture over the apples and toss to coat the apples. Evenly layer the apples into the lightly sprayed baking dish. Evenly sprinkle the oat mixture topping over the apples. Bake for 35 to 40 minutes, or until golden brown. Serve warm and top with ice cream or whipped topping.