Last fall, my friends, Ann Shayne and Kay Gardiner, asked if I would develop quick and easy dinner recipes for their readers at Mason Dixon Knitting. Specifically, they wanted recipes for sheet pan suppers.
The first one I created was called Sheet Pan Supper Italiano. Here is a link.
Their introduction to the new column was generous and kind.
Knitters, we bring help. In the quest to increase time for knitting, we proudly present a new series devoted to cooking. Simple cooking. Beautiful cooking. Cooking that you can pull together faster than you can drive through the Burger Weenie. Cooking that cleverly requires a one-hour oven time so that you have a built-in hour to knit while your delicious dinner is roasting away.
Who is our guide to this life-altering way to cook? Our adored gardener, food blogger, and maker: Judy Wright.
—Kay and Ann
Ann and Kay know how to make people feel good. They do it every morning with a daily, upbeat post. It’s one of the reasons their blog/e-commerce website is so popular. You never know what they are going to write about. Take a look at this country music parody they co-wrote and starred in called Pardon Me, I Didn’t Knit That for You. They are a crack up!!
Ann and I are neighbors and have had a lot of fun cooking together at The Nashville Food Project, too!
The first recipe I wrote for their website was a spin-off of the Italian Sausage and Peppers I grew up eating. It was served over pasta at the dinner table and in an 8-inch crusty roll at cookouts and street festivals.
At the time I wrote the sheet pan version, I was on Whole30, a nutritional “reset” diet. To make the recipe Whole-30 compliant, I switched out the pasta with white and sweet potatoes.
This recipe is also a good one for feeding a crowd. I once quadrupled the ingredients and served it at Room in the Inn, a winter sheltering and hospitality program in Nashville. The men paid me the ultimate compliment when they exclaimed, “You put your foot in it!” When they saw me look a little disheartened, they laughed and said that was a good thing. Those men made my day.
Here’s how the piled high and deep ingredients looked when tossed together and spread out into four sheet pans. The key to getting the ingredients to cook evenly is to chop the potatoes into smaller, bite-sized pieces.
Yield: Serves 4
Prep time: 15 minutes Roasting time: 1 hour
3-4 sweet bell peppers (1 pound)
4-6 potatoes, a combination of sweet and white (2 pounds)
1 sweet onion (½ pound)
1 medium head of garlic (1-1½ ounces)
4 or 5 whole Italian sweet sausages (a 1¼ pound package) Do not pierce.
1 teaspoon fine salt
½ teaspoon ground pepper
3 tablespoons extra-virgin olive oil
Preheat oven to 400º.
Prep peppers: Remove pepper cores and seeds. Cut into 1 to 2-inch chunks. Add to parchment-lined sheet pan.
Prep onions: Remove the outer layers of skin. Trim off root. Slice thickly. Add to sheet pan.
Prep potatoes: Scrub potatoes. Do not peel. Cut into bite-sized chunks. Add to sheet pan.
Prep garlic. Smash the whole head with a meat mallet and remove outer layers of skin. Then smush each clove with the flat edge of a knife and peel off the loosened fine skin. Add to pan.
Sprinkle mixed vegetables with salt, pepper and olive oil. Toss together in the sheet pan. Add sausages and toss again. Spread ingredients uniformly. Place roasting pan in oven and cook for 30 minutes. Remove pan from oven and turn ingredients with a spatula, including the sausages, for even browning. Roast for 30 minutes more.
Since there are only two of us in the house, I often have leftovers to scramble up with eggs for breakfast the next morning. Yum!
You can find instructions on how to roast various vegetables by clicking on one of these links: eggplant, cauliflower, beets, tomatoes, zucchini, butternut, patty pan, pumpkin, and spaghetti squashes.
Other Dinner Ideas:
Judy’s Mom’s Meatloaf
Yummy Shepherd’s Pie
Baked Ziti with Roasted Eggplant, Mozzarella, and Marinara Sauce
A New Take on Chicken Marbella
Pot Roast with Herbs and Root Vegetables
Brooks’ Pork Tenderloin with an Amazing Marinade
Apples are in season and this is my absolute favorite apple pie recipe. The crust is made of crumbled cheddar cheese, butter, and flour. It is incredible. The recipe is from my mother. Here is a link.
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© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.