One Pan Sausage with Roasted Vegetables & Apples by CK
9 oz sausage, sliced into 1/2″ rounds
1 1/2 cups broccoli florets
1 cup halved brussel sprouts
1 large sweet potato, peeled and chopped into 1/2″ pieces
1 large apple, peeled, seeded and chopped into 1/2″ pieces
3 T extra virgin olive oil
1 t ground cinnamon
1 t fresh or dried rosemary
1/4 t kosher salt
1/4 t freshly ground black pepper
Preheat oven to 425°F.
Add all of the ingredients to a large mixing bowl. Toss to evenly coat. Transfer to a large, rimmed baking sheet. Bake for 25 to 30 minutes, or until vegetables are tender, tossing halfway through baking. Serve immediately.

Make-Ahead Sour Cream Coffee Cake by GKT
¾ c. butter, softened
1 c. white sugar
2 eggs
1 (8 oz.) carton sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
½ tsp. salt
¾ c. packed brown sugar
½ c. chopped pecans
1 tsp. cinnamon
Grease and flour a 9×13 baking pan. Beat butter and white sugar with electric mixer until light and fluffy, about 2 minutes. Beat eggs and sour cream into butter mixture until smooth. Whisk flour, baking powder, baking soda, nutmeg and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter. Pour the batter into the prepared baking dish. Mix the brown sugar, pecans and cinnamon in a bowl;
sprinkle the mixture over the batter. Cover the baking dish with plastic wrap and chill 8 hours to overnight. Preheat oven to 350. Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35-40 minutes.