My husband Mike named this dish for its super-simple, one-pan preparation. I tried it last year to use up fall produce from our farm and it has been a once-a-week favorite since then. This was actually the first solid meal my younger son tried, and he was sold on the sweet roasted carrots and creamy potatoes right away. I personally like to be the one who finds the roasted golden gems of garlic strewn throughout. The recipe is flexible enough to incorporate your favorite root vegetables, from parsnips and rutabaga to sweet potatoes and celery root. It’s up to you! Let me know what combinations you try…
|Sheet Pan Dinner|| |
- 1 large or 2 small onions, large diced
- 4 large or 6-8 small carrots, large diced
- 2 pounds thin-skinned potatoes (such as red, purple or Yukon Gold), scrubbed and large diced
- 5-7 cloves of garlic, peeled and sliced in half
- 1 large or 2-3 small bulbs of fennel, sliced ½-inch thick
- 1 pound chicken sausage, links sliced in half (I use Nature's Promise apple chicken sausage)
- 4 tablespoons olive oil
- Kosher salt
- fresh cracked pepper
- For serving: Dijon or whole-grain mustard (optional)
- Special equipment (not required): Non-stick sheet pan (I use Chicago Metallic.)
- Preheat oven to 375°F.
- Prep all of your veggies: Onions, garlic, carrots, potatoes, fennel, and any others you choose in the root veggie genre. Toss onto sheet pan.
- Slice sausage and lay into sheet pan.
- Sprinkle generously with Kosher salt and fresh cracked pepper.
- Pour olive oil over veggies and sausage and use your hands to toss everything together to coat.
- Bake for 20 minutes. Then, toss veggies and sausage and rotate the pan. Know your oven! If it runs hot and it looks like the items are getting too brown, feel free to reduce the heat. Cook for 20 or 25 more minutes, until veggies are golden and sausage is cooked through (if you want to be sure, take the temp of one in the center. It should be more than 165°F).
- Enjoy with whole-grain or Dijon mustard if you like.