Sheet pan suppers are going to save your sanity, and possibly even your life, this season. Not only does laying out all your meal components onto a single pan simplify your meal times in ways you could have only dreamed, it also allows the flavours of the proteins to infuse the veggies, keeping ingredient lists short and sweet because there’s no need to add a lot of flavour enhancers to a recipe. The fact that there is only one dish (one!) for post-dinner clean up is just a testament to why we should all be taking this streamlined approach to creating an instantly impressive spread as often as possible.
Personally, I make a sheet pan supper at least once a week. I usually assign it to my busiest weekday, when I don’t have much time for meal prep, and in ten minutes I have a baking sheet full of a dinner that I know will please everyone around my table. The possibilities are practically endless, but I like to use sausages in a lot of our sheet pan suppers so I’m going to get you started by sharing one of our favourite recipes, plus three variations on the dish, giving you a month’s worth of meals for the fall.
I’m working on both a chicken and fish sheet pan supper for the coming months, too, so stay tuned for additional one-pan recipes that will make feeding your family super easy in the months that seem to be the busiest!
- Use chicken sausages in place of the Italian ones.
- Use lamb sausages and add a teaspoon of dried oregano to the olive oil and mustard mix. Crumble feta over the sausages and veggies just before serving.
- Cut sausages into rounds; replace the veg with sliced red, yellow, green and orange peppers (one of each) and a thinly sliced sweet onion. Skip the mustard and add a pinch of fresh or dried rosemary to the oil before tossing with the peppers and onions. Bake for 20 minutes, stir, and then bake for another 20-25 minutes or until browned and slightly crisp. Eat as is or stuff into a bun and top with provolone cheese.
- 10 cups of assorted hearty chopped vegetables cut into one-inch thick pieces (potatoes, sweet potatoes, squash, cauliflower, carrots, parsnips, red onions, Brussels sprouts)
- 4 Tbsp olive oil
- 2 Tbsp grainy Dijon mustard
- 2 thyme sprigs, leaves removed
- Kosher salt and fresh ground pepper
- 1 ½ lb. mild Italian sausages (approx. 6-8)
Prep and Cook
- 1Preheat oven to 400°F. Place the chopped vegetables into a large bowl. Whisk together the olive oil, mustard, and thyme leaves and pour over the vegetables. Stir everything together with a wooden spoon (or your hands) so the veg are evenly covered with the seasoning.
- 2Toss the vegetables onto a large sheet pan. Season well with salt and pepper. Arrange the sausages on top and bake for 30 minutes. Flip the sausages, stir the veg, then bake for an additional 25-30 minutes or until the meat is cooked through and the vegetables are golden brown and crisp.
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