Browsed by
Category: Sheet Pan Dinners

Sausage, Potatoes & Brussels Sprouts

Sausage, Potatoes & Brussels Sprouts

Comments 0 Comment

with Honey Mustard

Yield: 4 Servings

Adapted from: NY Times

Sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch but leave them out if you prefer.

  • 1lb fresh sausage, such as sweet or hot Italian, or bratwurst
  • 8oz brussels sprouts, trimmed and halved lengthwise
  • 12oz small potatoes, like baby Yukon gold or red potatoes, halved
  • 2TBS extra-virgin olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 4tsp honey
  • 1TBS Dijon mustard
  • 1TBS yellow mustard seeds (optional)
  • ¼cup almonds or walnuts, chopped (optional)


Heat oven to 450°F and place a sheet pan in the oven to heat.

Prep Sausages: Score the sausages in a few places on both sides, making sure not to cut all the way through.

Mix: Transfer to a large bowl with the brussels sprouts, potatoes and 2 TBS olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

First Bake: Spread the mixture in an even layer on the heated half-sheet pan, and arrange the vegetables cut sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Sauce: Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Second Bake: Drizzle the honey mustard over the sausages and vegetables and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so.

Season to taste with salt and pepper. Serve.

Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

Comments 0 Comment

Yield: 4 Servings

Adapted from: NY Times

In this rustic sheet-pan dinner, apples, green beans and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice.

Note: Updated to add potatoes and green beans to make this a complete meal.

  • 6shallots, trimmed on both ends and peeled (about 6 oz)
  • 2crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
  • 12oz baby potatoes
  • 8oz fresh green beans
  • 1TBS olive oil, plus more as needed
  • Kosher salt and black pepper
  • 1lb sweet or hot Italian sausages
  • 3fresh rosemary sprigs
  • 1tsp whole-grain mustard
  • 1-2tsp apple cider vinegar, to taste
  • chopped fresh parsley, for serving 


Prep:

Heat the oven to 425°F.

Cut the shallots lengthwise into ½-inch-thick wedges.

Core the apples and cut into ½-inch-thick wedges.

Trim the green beans.

Place the shallots, apples and potatoes on a sheet pan, drizzle with the 1 TBS olive oil, sprinkle with salt and pepper, and toss to coat.

Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the green beans, rosemary and mustard to the pan with the shallots, apples and potatoes, and toss, spreading everything out into one even layer.

Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160°F and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs.

Pour the vinegar over the shallots, apples and potatoes, and toss well, scraping up any browned bits from the pan.

Transfer to the serving platter with the sausages, sprinkle with parsley, and serve immediately with Dijon mustard on the side.

Pear-Stuffed Pork Chops

Pear-Stuffed Pork Chops

Comments 0 Comment

Yield: 2

Adapted from: Cuisine At Home

For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.

  • 4strips bacon
  • 2bone-in pork chops or boneless cutlets, 1-inch thick
  • ½Bartlett pear, peeled, cored, and diced, or ½ can pears, drained and diced.
  • ¼cup crumbled blue cheese
  • 1TBS diced shallots
  • salt and black pepper to taste
  • 12oz baby red or yellow potatoes, halved
  • 6-8oz green beans
  • ½cup chopped red onions
  • 1TBS Dijon mustard
  • as many grape tomatoes as you want

Bacon:
Set broiler shelf to 6 inches from heat and second on middle rack.

Preheat oven to 425°F.
Bake bacon on a baking sheet until crisp, transfer to a paper-towel-lined-plate and reserve 1 oz drippings. Chop 1 strip bacon for filling and remaining strips for topping chops and vegetables.

Prep pork:
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.

Filling:
Combine pear, 1 strip chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 TBS drippings, season with salt and pepper.

Vegetables:
Toss potatoes, green beans, onions, and Dijon with remaining TBS drippings, season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes. Remove from oven.

Broil:
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining chopped bacon to baking sheet.
Broil chops and vegetables until a thermometer inserted into the thickest part of chops, but not touching bone, registers 145°F, 5–6 minutes. Remove and rest for 5 minutes.
Serve.

Shrimp Boil

Shrimp Boil

Comments 0 Comment

Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

Comments 0 Comment

Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.

Pork Tenderloin with Roasted Green Beans & Potatoes

Pork Tenderloin with Roasted Green Beans & Potatoes

Comments 0 Comment

Yield: 4 Servings

Adapted from Cook’s Illustrated

Since roasting pork tenderloin on a half-sheet pan gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chilis meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with roasted green beans and potatoes all roasted on the same pan.

  • 4TBS unsalted butter, softened
  • 2TBS minced fresh chives
  • 1garlic clove, minced to paste
  • ¾tsp table salt, divided
  • ¼tsp black pepper, divided
  • 2lb pork tenderloins (2 loins), trimmed
  • ¼cup hoisin sauce
  • 1lb green beans, trimmed
  • 3TBS extra-virgin olive oil
  • 1½lb fingerling potatoes, unpeeled, halved lengthwise

Buy tenderloins that are of equal size and weight, so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Adjust oven rack to lower-middle position and heat oven to 450°F. Combine butter, chives, garlic, ¼ tsp salt, and ¼ tsp pepper in bowl, set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in large bowl. Arrange green bean mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes. Toss potatoes, remaining 2 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140°F, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 TBS reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.