Over the past couple of years, I’ve become intrigued by the simplicity of sheet pan meals.
These easy-to-prepare creations are limited only by what ingredients you have on hand, your imagination and the oven temperature.
My most recent attempt used farmer sausage, potatoes, carrots, bell peppers, and onions. While the oven pre-heated to 425° F, I cleaned, chopped, and cut the veg and sliced the sausage. I then just tossed it all into a bag and coated everything with a mixture of olive oil, herbs, and spices. From there, the mixture got spread out on a parchment paper lined, rimmed, baking sheet and baked until veggies were fork tender. (Approximately 1 hour)
Because carrots are more dense than potatoes, they take a bit longer to bake. Next time, I may cut them into thinner slices to compensate for this.
All in all, the meal turned out tasty and hubs-approved.
Because the pan was large and I couldn’t think of appropriate props, the dish was challenging to photograph. I decided that fill the frame was the best option.
Radically Retired 