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This cozy sheet-pan dinner has flavors we love to love all year long. As sausage, sweet potatoes and whole sage leaves roast together, the sage seasons the sweet potatoes and crisps as if you fried them. Meanwhile, kale leaves soften in a combination of balsamic vinegar, dried cranberries (or cherries), honey and shallot. When the sausages and sweet potatoes are browned, transfer them to plates, then use the pan drippings and residual heat on the sheet pan to turn the kale silky and tangy.
Ingredients
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1pound hot or sweet Italian sausages 2medium sweet potatoes (about 1 1/2 pounds), cut into 1-inch pieces 1/4cup sage leaves 4tablespoons extra-virgin olive oil Salt and black pepper 1/4cup dried cranberries or cherries 1shallot, thinly sliced 2tablespoons balsamic vinegar 1 1/2teaspoons honey 1bunch kale
Directions
Heat the oven to 425 degrees. Score the sausages in a few places. Toss the sausages, sweet potatoes and sage on a sheet pan with 3 tablespoons olive oil, salt and pepper until well coated. Spread in an even layer and roast until golden brown and cooked through, 25 to 30 minutes. Meanwhile, in a large bowl, stir together the cranberries, shallot, vinegar, honey and remaining tablespoon oil. Strip the kale leaves of their stems, then rip the leaves into bite-size pieces and add to the bowl. Sprinkle with salt and pepper and toss until coated and slightly wilted. Transfer the cooked sausages and sweet potatoes to plates. Add the kale and balsamic mixture to the sheet pan and toss until the kale is warm. Serve with the sausages and sweet potatoes.
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