Fall has caught up with us, finally, with a fury. We’ve finally had our first real frost. And with it, a flurry of activity. Some herbs were potted and brought in and as many green tomatoes as we deemed prudent picked and placed in bags where hopefully they’ll ripen.
So I may yet still have more tomato posts, and possibly green tomato posts. But not today! Fall is the time when I think of sausages and potatoes and Sheet Tray Bakes. We love them at my house and it was time to introduce one to the folks.
When I first started making these, I’d toss everything on the foil lined pan, sprinkle with herbs, drizzle with olive oil and into the oven it would go. They were good and easy and I still do that sometimes when anything more seems, well, overwhelming. You know those evenings, I’m sure! We all do!
Over the years, though, I found a couple teensy steps make these sheet tray dinners even better. I preheat the pan, don’t line it with foil, give the potatoes a head start and lovingly drizzle (okay, stop – I dump) a little chicken broth over the whole works. A couple of times during the cooking.
And what a difference in terms of browning and flavor! Meals like this using seasonal ingredients are just so inexpensive to put on the table. Watch those sales and you’ll pull dinner off for half the price and think about stocking up on the fall sausages. They keep forever in the fridge and freeze beautifully.
Sausage & Potato Sheet Tray Bake
- 1/2 to 1 package of smoked sausage, cut diagonally into about 1/2 inch slices
- 6 – 8 new potatoes, quartered
- 3 tablespoons olive oil, divided
- 2 bell peppers, any color, cut into cut into 1 inch pieces
- 1 large red onion, sliced through the pole into wedges about 1 1/2″ thick
- 8 to 12 ounces Brussels sprouts, halved
- 2 cloves garlic, minced
- seasoning of choice, about 2 teaspoons to a tablespoon (see note)
- salt & pepper to taste
- 1/2 to 3/4 cup reduced sodium chicken broth, divided
Place rimmed sheet pan in oven and Preheat the oven to 425°F.
While the sheet tray is heating, prepare your potatoes by cutting in quarters if small or about 1″ chunks if larger. Place in a bowl and drizzle with 2 tablespoons olive oil, about a teaspoon of spice blend (or more) and salt & pepper as desired. Toss to coat.
Once the oven signals 425 degrees, remove the tray, toss the potatoes on the hot tray and quickly without too much fuss, knock the majority of them over so cut side is down, Replace tray in oven. Roast for about 15 minutes while preparing the rest of the ingredients.
Using the same bowl, combine the bell peppers, onion, Brussels sprouts and garlic. Drizzle with a tablespoon of olive oil, a teaspoon spice blend and salt & pepper as desired. Set aside until the potatoes have reached the 15 minute mark.
When the potatoes have been cooking for about 15 minutes, remove the sheet tray from the oven, turn the potatoes and add the contents of the bowl. Again, try to make sure the majority of the ingredients are cut side down. Drizzle with 1/4 cup of chicken broth and return the tray to the oven for 30 to 40 more minutes.
Halfway through the cooking time, or when the bottoms of the vegetables are beginning to brown, remove the tray and stir and drizzle with another 1/4 cup of chicken broth. Remove when vegetables are tender and golden brown.
Note: Ovens can vary in temperature and this will affect timing. Watch closely and If at any time the vegetables or sausage seem in danger of getting too dark, add a little more broth; the key is to allow the broth to fully evaporate and vegetables to brown by the time the dish is done.
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