Sheet Pan Supper

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Sheet Pan Supper

This is the kind of “recipe” you keep in your back pocket for times when you need something low-effort, satisfying, and very versatile. In other words, all of December. You can sub whatever vegetables you and your family want, use whichever pre-cooked sausage is your favorite (even those that are meat-free), and adapt the seasoning to suit your mood. You can prep the veggies in the morning and bake later that night. You can serve as-is, alongside crusty bread, or over rice. You can even drizzle on a sauce — or not. Basically, this “recipe” is what you make of it, but no matter what, cooking supper on one sheet pan is guaranteed to reduce your stress this time of year. 

Speaking of stress… how are you holding up as we dive head first into the holidays? I’m trying something new this year – asking everyone in my family for their favorite tradition and must-dos. And if it’s not on that list, I’ll give myself permission to just. say. no. Hoping this allows us to embrace the things that matter most to our family, and not get caught up in the madness that December has become. First up: my son’s request to watch Elf this weekend with buckets of popcorn and endless hot cocoa. 

What’s your best holiday survival tip? Let us know at supperclub@raddishkids.com. And please keep sharing all your weekly wins on social media @RaddishSupperClub.

Roast chicken sausage and seasoned vegetables for a simple fall supper!

  • Active Kitchen Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Yield: 4 servings

Ingredients:

  • 1 sweet potato
  • 1 small head broccoli
  • ½ small red onion
  • 3 Tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp dried crushed rosemary
  • ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • 12 oz smoked chicken sausage

Supper Smarts:

  • Mix it Up: Use whatever vegetables you have on hand, or switch out for other sausage – just make sure all vegetables are cut to the same size for even cooking.

  • Leftover Love: Make extra and toss the leftovers with pasta and cheese.

  • Serving Suggestions: Serve with your favorite dipping sauces – a roasted vegetable is way more appealing to a picky eater when it can be dipped.

  • Table Talk: Start a conversation about everyone's day – go around the table so all can share a sweet and a sour moment.

Steps:

1
Preheat oven to 400°F. Line baking sheet with foil.
2
Cut 1 sweet potato into thick slices, then dice into small ½-inch pieces. Add to large bowl.
3
Cut 1 small head broccoli into small florets. Add to sweet potato.
4
Peel ½ small red onion. Separate into layers, then cut into ½-inch pieces. Add to potato and broccoli.
5
Add 3 Tbsp olive oil, ¼ tsp garlic powder, ¼ tsp dried thyme, ¼ tsp dried sage, ¼ tsp dried crushed rosemary, ¾ tsp kosher salt, and ¼ tsp ground black pepper to vegetables. Stir well.
6
Set 12 oz smoked chicken sausages on baking sheet. Arrange vegetable mixture around sausages.
7
Roast until tender, 25-30 minutes. TASTE & SHARE!
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Replies

Stephanie November 29, 2023 @ 04:23 PM

This dish was excellent! I love the suggestion on how to make a different meal with leftovers! We used butternut squash instead of sweet potatoes.