Sausage Sheet Pan Supper
The other weekend I came home and had nothing to eat for lunch. It happens even when you’ve decided to make food your job. I surveyed the fridge—a pack of sausages, some asparagus, peppers, and yogurt. As odd as the combo sounds, I knew that I had the pantry items to make it work and whipped up a really speedy sheet pan meal in about 14 minutes. This recipe is slightly more refined in terms of incorporating ingredients that really bring out the best in each other, but the idea is the same—1 pack of sausage, 2 lbs of veggies, season, broil, eat. It’s a great step-by-step dinner in its own right, but it’s an even better template for getting a meal on the table faster than you can decide where to order takeout. Feel free to use your imagination to mix it up however sounds best to you. Or based on what’s in your fridge. I totally get it.
¼ red onion, thinly sliced
3 Tbsp white wine vinegar
1 lbs carrot, roll cut
1 lb asparagus, woody ends snapped off
2 Tbsp olive oil
1 tsp red pepper flakes
2 tsp salt, divided
½ tsp garlic powder
4 packaged sausages, I used chicken andouille
½ c pistachios, toasted, chopped
4 oz dried apricots, sliced
1 bunch flat leaf parsley, chopped
1 c shaved pecorino romano or about ½ tsp additional salt if eating dairy-free
5 oz cup of yogurt (I like Forager’s plain cashew yogurt)
1 clove garlic, grated
½ tsp harissa paste
Pinch of black pepper
In a small bowl, combine onion and vinegar. Allow to soak for 10 minutes.
Preheat broiler and place rack on the top slot.
Toss carrots and asparagus with olive oil, pepper flakes, 1 ½ tsp salt, and garlic powder. Spread evenly across a large sheet pan and nestle sausages into the vegetables around the pan. Broil for 6 minutes and remove from oven. Flip over sausages and any vegetables that are getting overly browned. Return to broiler for 6 more minutes. Remove from oven, set aside.
Move vegetables to their own bowl and add onions with their vinegar, pistachios, apricots, parsley, and pecorino romano, if using. Taste for seasoning and add a little salt or a squeeze of lemon if you’d like it to taste brighter. If it’s too vinegary to you, add about ¼ c of olive oil instead. You want it to taste delicious to your tastebuds!
In a mason jar or bowl, combine the yogurt, garlic, harissa, and pepper. Add a pinch of salt if needed, but I found that the harissa I use is salted enough. Stir until well combined and drizzle over the broiled sausages and vegetable mixture.
