For hurried weeknights (or Team No Dishes), sheet pan meals are our savior.
This version features precooked chicken sausage and any root veggies you like. The clincher? A warm spinach salad that wilts right on the pan with a lemon garlic vinaigrette that is practically drinkable. YUM.
(pro tip: make a double batch of the dressing to have for salads all week long!)
More:A fool proof method for making Cast Iron Skillet Salmon with crispy skin
Sheet Pan Sausage and Veggies
Prep: 15 minutes Cook: 45 minutes Serves: 4
½ pounds small potatoes, scrubbed and cut into half or quarters (bite-sized pieces)
½ pound beets, scrubbed and cut to cock-sized
1 medium carrot, cut into chunks
1 onion, cut into chunks
2 cups cubed butternut squash (about ½ of a small butternut)
12 ounces cooked chicken sausages, sliced
3 tablespoons olive oil
½ teaspoon kosher salt
Warm Spinach Salad
½ lemon, juiced
1 tablespoon olive oil
1 tablespoon brown or Dijon mustard
½ teaspoon salt
½ teaspoon sugar
1 clove garlic, minced
5 ounce baby spinach
Also:TALK Greenville: Crispy Peanut Tofu-the appallingly delicious vegan dinner to crave!
Preheat the oven to 425F. Arrange the prepped veggies and sausage on a large baking sheet in one even layer. Drizzle with the olive oil and sprinkle with the salt.
Place the pan in the oven and roast for about 40 minutes total, stirring every 10 minutes or so (2-3 times during the roasting).
While the veggies are roasting, make the dressing by whisking or shaking the lemon juice, olive oil, mustard, salt, sugar, and garlic together.
When the veggies are tender and the sausage is crispy at the edges, scoot them to one half of the baking sheet and pile all of the spinach onto the other side of the baking sheet. Turn the heat on the oven OFF. Drizzle about half of the dressing room over the spinach.
Place the sheet pan back in the oven for about 2 minutes, just to barely wilt the spinach. Toss the spinach to evenly coat in the dressing, then divide the spinach, sausage, and veggies onto plates. Drizzle with extra dressing if you’d like. Enjoy!
Meal Prep: I like this cooked freshly, but the veggies and dressing can be prepped in advance and stored in the fridge for up to 4 days.
Vegetables: Use any hearty veggies you like for this! Cauliflower, Brussels sprouts, and turnips are all delicious swap-ins. Be sure to cut everything into about 1-inch pieces so they don’t burn. Depending on the size of your veggie pieces, your sheet pan meal may be done in closer to 30 minutes.