… from the California Kitchen
How you doin’? I’m in the mood for something different… how ‘bout some Sheet Pan Cooking?!
During the pandemic, sheet pan cooking has taken the U.S. by storm. It’s a distant cousin to the one-pot dinner. Sheet-pan cooking uses shallow, sturdy, rimmed baking pans made of aluminum or steel. Recipes usually involve proteins, starches, and vegetables all cooked together at the same temperature and for the same amount of time. It is a cooking method that is affordable, approachable and offers abundance (with plenty for seconds, too). Just a quick drizzle of oil and layer everything onto one pan. Within 30-45 minutes dinner will be table ready.
So close your eyes and visualize the following, picture-perfect bronze, wrinkly sausages, chicken thighs or pork medallions, bursted cherry tomatoes, tendrils of pencil asparagus, maybe some dollops of a green-sauce—pesto or green chile or chermoula? Add a scattering of roasted carrots, some purple onions and halved miniature potatoes all on the same aluminum foil wrapped sheet pan. If you have a small kitchen, don’t have a dishwasher and don’t want to spend a lot of time doing dishes, sheet pan cooking is for you.
For starters get a heavy duty, professional quality sheet pan either anodized (dark) or au natural (shiny). Wrap your sheet pan in heavy duty aluminum foil. Preheat an oven so it is up to temperature before putting the sheet pan in the oven. Use a spatula or wooden spoon to stir things around every 10 minutes or so.
While the sausages, potatoes, and Brussels sprouts are roasting away, we whisk together some honey and Dijon mustard. The fun thing about that is you can mess with it: add mustard seed for spice, a little more honey if you like it sweet, or extra Dijon if you want more of that hot, vinegary bite. However you do it, the tangy-sweet condiment will taste fantastic swirled through all the lightly charred vegetables and sausages.
A note about nuts: In the ingredients, you’ll see that chopped nuts are an optional add. Don’t skip them: We loved running into them in the dish. In a bite of meaty sausage, sweet, tender Brussels sprouts, and creamy potato, their dry, nutty crunch makes it perfect.
Sheet-Pan Sausage & Brussels Sprouts Dinner is designed to come together quickly, to cook itself and to be enjoyed in the calm peace of the dining room with a glass of wine.
Prep time: 10 to 15 minutes
Cook time: 30 to 45 minutes
Yield: 4 servings
1-pound fresh sausage (sweet or hot Italian or bratwurst)
1-pound Brussels sprouts, trimmed of the outer leaves and halved length-wise
1-pound small potatoes, halved (baby Yukon gold, red potatoes or a combination of both)
3 tablespoons extra-virgin olive oil, plus more as needed
1/2 teaspoon Kosher salt, to taste
1/4 teaspoon black pepper, to taste
3 tablespoons honey
1 tablespoon Dijon-style mustard
1 tablespoon grainy-style mustard
1/4 cup chopped peanuts, almonds, pecans or cashews
ChefSecret: This should not be considered a hard-and-fast recipe. Do not hesitate to change out the vegetables or sausages.
Covid-19 Quip of the Day: “I really wish I had a dog right now, but then I remembered that old adage, a dog is for life, not just for a global pandemic.”
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
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