I remember my mom making sheet pan dinners when I was a kid. We all loved them so much, but it wasn’t until I entered the adult word and was juggling too many things that I realized why sheet pan dinners really are the best! They are quick, easy, delicious, satisfying, and the clean-up is a breeze. My family raves at how delicious this is and because of their requests, I make it often!
I vary the ingredients at times depending on what I have on hand. It is always fantastic so don’t be afraid to tailor the recipe to your tastes or what you have at home already. Some ideas for variations are in the Notes section!
One of my hobbies is growing herbs. I love to grow herbs for two reasons, fresh herbs add so much flavor to food and herbs are the only plants that I can keep alive. My family finds it hysterical that any plant I touch, other than herb plants, die no matter what I do. I have learned to accept this, and I am thankful for the fresh herbs! I like to pick one or two and add with the parsley.
Enjoy!
INGREDIENTS:
1 lb. smoked sausage – sliced in round pieces
1 large sweet yellow onion – sliced or chopped
1 pound baby yellow and/or red potatoes – washed and cut into ½ inch cubes
3-4 Tbsp. extra virgin olive oil
½ tsp. kosher salt
1 tsp. dried thyme
2 tsp. paprika
¼ tsp. black pepper
2-3 tsp. fresh lemon juice
2 Tbsp. fresh chopped parsley
DIRECTIONS:
Preheat the oven to 400*F.
Line a large baking tray (with sides) with either parchment paper or foil, and spray with cooking spray. Set aside.
Put the sausage rounds, onions, and potatoes into a large bowl.
Drizzle olive oil over the mixture and season to taste with salt, pepper, paprika, dried thyme, and lemon juice. Toss together with your hands until everything is evenly coated with oil and seasonings.
Pour the mixture onto the baking tray and spread it out as evenly as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.
Remove from the oven, sprinkle with the parsley, and serve!
NOTES
SAUSAGE: Turkey or Chicken Sausage works well and makes the dish a bit lighter. If you have the opportunity to get smoked sausage (any variety) from a butcher, try it because the flavor is amazing!
STORING: Leftovers are great and make quick lunches and you can divide servings into individual containers. This will keep for about 3-4 days. Reheat as desired or enjoy cold.
VARIATIONS:
• Brussel sprouts are great to add to the mix. Wash them, cut each in half, and throw them in with the sausage, onion, and potatoes.
• Cherry tomatoes, banana peppers, asparagus, and/or broccoli are fantastic. Add these during last 20 minutes.
• Use lime juice instead of lemon juice. Also, increase the lemon/lime juice if you like.
• Carrots and sweet potatoes add a touch of sweet which goes well with the saltiness of the sausage and the savory vegetables.
HERBS: Use your favorite herbs and mix a few if you like! Rosemary works nicely. Also, chopping fresh herbs and adding those with the parsley is lovely and adds wonderful flavor.