Inside: Have you heard of a sheet pan supper? Meat and vegetables roasting together on a baking sheet. Easy to prep, easy to clean, you’re going to love this simple supper!
If you spend any time on Pinterest, you will have likely heard of sheet pan suppers. It starts with your meat of choice accompanied by just the right vegetables to compliment the flavor. Roasting meat and vegetables together. Easy clean up–a baking sheet lined with aluminum foil. Simple food prep–meat and veggies in bite-sized pieces. Win-win. Great sauce to bring the flavors together–big win!
Admittedly, this particular recipe didn’t come together in the first or second try, like most recipes do for me. This time around it took six attempts, but I’m pleased with the results. The sauce alone took three tries to get it right–thanks to Hubs for some great suggestions along the way. (And for being patient when I said, “Um, we’re having the sheet pan supper thing again.”) The final two tweaks consisted of increasing the oven temperature and using andouille sausage in place of regular beef smoked sausage–and that by accident. Walmart was out of beef smoked sausage, and there sat the andouille, calling my name. Turns out it was the perfect fit for this recipe.
So, after half a dozen attempts, a new dish is born–Sweet Chili Sausage Sheet Pan Supper. Ready to give it a try?
- ½ medium head of cauliflower
- 1 large red pepper
- 1 medium onion
- 13.5 ounce andouille sausage, fully cooked (I used Johnsonville)
- 4 tablespoons of no sugar added (or reduced sugar) catsup
- 2 teaspoons of chili powder
- ¼ teaspoon of allspice
- ½ teaspoon of molasses
- 1 tablespoon of olive oil
- 1 tablespoon of sweetener
- Preheat oven to 425 degrees.
- Line a 13 X 18 inch baking sheet with aluminum foil.
- Cut up the vegetables into bite-sized pieces and place on baking sheet.
- Slice the sausage into approximately quarter-inch slices and add to the vegetables.
- Mix everything together to form a single layer. (You don't want to overcrowd the pan.)
- Roast for 40 minutes or until the cauliflower starts to brown and remove from oven.
- While the meat and vegetables are roasting, prepare sauce by mixing together the catsup, spices, molasses, oil, and sweetener in a bowl.
- Mix the sauce into the meat and vegetables and roast for an additional 5 minutes.
- Remove from oven and serve.
- Enjoy!
A few notes. . . Since most aluminum foil won’t fit the pan, it’s helpful to take two sheets and fold them on one end to form one long sheet. If not on a special diet, you can use regular catsup and sugar in place of sweetener. You might also want to substitute diced potato for the cauliflower, though the cooking time might vary. Any fully cooked sausage would work well with this dish, so feel free to experiment.
Let me know if you try the recipe and if you made any substitutions. Enjoy!
Do you have any favorite simple suppers? Tell us about it in the comments.
Related posts:
Simple Suppers: Roasted Chicken Thighs
Simple Suppers: Butternut Beer Brats Soup
Kelly Dunn
Sounds really good! Going to give it a try.
amy@amyharkemoore.com
I hope you like it! 😀 Let me know if you make any tweaks to the recipe. I’m always looking for variations or simpler ways of doing things.
Patsy Reiter
Amy, you can bet I’m going to try this. Looks delicious with easy clean-up. Thanks so much. Patsy
amy@amyharkemoore.com
Thanks, Patsy. 🙂 Hope you like it!
Sandy Buck
Sounds great Amy!!! I am going to try it!!! Thanks!!!
amy@amyharkemoore.com
Howdy Cousin! 🙂 Thanks for commenting and joining in the fun here on the blog!! Let me know if you like it or you have any tweaks to the recipe!