Dateline: January 30, 2021 First foray into sheetpan dinner

I had a ton of veg that needed to be used in some creative way.  I decided that I would attempt a sheetpan dinner using some homemade brats and the vegetation that was in the fridge.

Veg and Brats

Ingredients 

1/2 butternut squash, cubed

1 bell pepper, seeded and cut into large chunks

4 sunchokes, washed and halved, if necessary

5-6 small white potatoes, washed and cut in half

1 large sweet potato, washed and cut into rounds

2 small red onions, cut into wedges thru the root end

2 shallots, cut into wedges thru the root end

handful of baby carrots

1 large parsnip, peeled and chunked up

1 serrano pepper, cut into rounds

1 green chili, seeded and cut into chunks

Olive Oil

Salt and pepper to taste

1 1 lb bag of halved brussel sprouts in a seal and steam bag

1 large preserved lemon, cut into small pieces

6-7 brats, preferably homemade

Method

1.  Heat oven to 450°F.  Chop vegetables, except brussel sprouts, and add to a bowl.  Add olive oil and salt and pepper and mix well to coat veggies.

2.  Dump veggies onto a sheet pan and arrange them in an even layer.  Put into oven for 30 minutes.

3.  Cook brussel sprouts in microwave for 3 minutes and empty bag into bowl that held the veggies.  Add some oil, salt and pepper to coat.  Hold aside.

4.  After 30 minutes, remove pan from oven and lower temp to 400°F.  Add sprouts to pan and place sausages on top evenly spaced out on the pan.  Prick each sausage a few time on each side.  Return pan to oven and cook for 15 minutes.  Turn sausages and cook for another 15 minutes.  Serve.

Pre sausage veggies

Post sausage cooking

This was an excellent and very simple meal.  Even Bill could do it, if I walked him through the steps.  Do you hear that Alan!!!!!

The sausages were perfectly cooked, and delicious, if I do say.  And the assortment of colors in the veggies added a lot of interest and different vitamins into the mix.

The preserved lemon added a bit of acid and some tartness.  If you didn't have preserved lemons, you could easily add a spritz or two of the vinegar of your choice at the end of the cooking.