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Sausage, Potatoes & Brussels Sprouts

Sausage, Potatoes & Brussels Sprouts

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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.

Pear-Stuffed Pork Chops

Pear-Stuffed Pork Chops

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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.

Garlic Butter-Roasted Salmon

Garlic Butter-Roasted Salmon

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with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

This one-pan salmon recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

  • 1lb baby Yukon Gold potatoes, halved
  • 2TBS extra-virgin olive oil, divided
  • ¾tsp salt, divided
  • ½tsp ground pepper, divided
  • 12oz asparagus, trimmed
  • 2TBS melted butter
  • 1TBS lemon juice
  • 2cloves garlic, minced
  • 1¼lb salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with salt.

Move the potatoes to one side of the pan.

Place the salmon in the center of the pan, drizzle with the butter mixture.

Spread the asparagus on the empty side of the pan.

Roast until the salmon is just cooked through and the vegetables are tender, 10 to 15 minutes depending on thickness.

Garnish with parsley.

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Pork Cutlets with Baby Potatoes & Asparagus

Pork Cutlets with Baby Potatoes & Asparagus

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Yield: 4 Servings

A sheet pan meal. This looks good.

  • ¼cup olive oil, divided
  • 3cups diced new potatoes
  • 3cups cut fresh asparagus (1-inch pieces)
  • ¼tsp salt
  • ¼tsp pepper
  • 1large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
  • 2tsp brown sugar
  • 1tsp ground cinnamon
  • ¼tsp ground ginger
  • 4boneless pork loin chops (1 inch thick and about 6 oz each)
  • 2tsp Southwest seasoning

Preheat oven to 425°F. Line a half-sheet pan with foil, brush with 2 tsp olive oil.

In a large bowl, toss potatoes with 1 TBS olive oil. Place in 1 section of prepared half-sheet pan. In same bowl, toss asparagus with 1 TBS olive oil, place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.

In same bowl, toss apple with 1 tsp olive oil. In a small bowl, mix brown sugar, cinnamon and ginger, sprinkle over apples and toss to coat. Transfer to a different section of pan.

Brush pork chops with remaining olive oil, sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Roasted Fingerling or Baby Potatoes

Roasted Fingerling or Baby Potatoes

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Yield: 4 Servings
Scott Nowell

Nice crisp potatoes with a soft, fluffy inside. These roast at a lower temperature which makes them more compatible with other dishes.

  • 1½lb fingerling or baby potatoes
  • kosher salt
  • black pepper
  • 1tsp rosemary
  • 2tsp thyme
  • olive oil

Cut the potatoes in half and soak them in water for around 30 minutes to get fluffy inside while keeping the exterior crispy after roasting.

Preheat the pan. Next, place your roasting pan into the oven at 450°F degrees to heat up. Preheating the pan helps to have crispy potatoes.

Drain the potatoes and then toss them with salt, black pepper, rosemary, thyme, and a heavy pour of olive oil.

Add the potatoes to your preheated roasting pan and turn cut side down.

Place the pan into the oven and roast for 45 minutes or until golden-brown and fork tender.