Sheet Pan Dinners

Search the internet for “sheet pan dinners,” and page upon page of multi-recipe links will appear, and for good reason—sheet pan dinners are easy to make and easy to clean up, and have virtually unlimited combinations. This combination is one of our favorites.

Sausage, potatoes, Brussels sprouts, peppers (because they needed to be used) tossed with olive oil and Tony Chachere's Creole Seasoning.

3-4 medium to large potatoes (or as many as you want to serve)

3 tablespoons olive oil, divided

Salt and pepper to taste

Optional: herb(s) of your choice. We like thyme and/or rosemary.

1 pound sausage, Polish, kielbasa, chicken, etc.—your choice

3-4 zucchini or other green vegetable (broccoli, Brussels sprouts

Preheat oven to 425F degrees.

Scrub potatoes and cut into 1-inch pieces. Toss potatoes in 2 tablespoons oil, salt, pepper, and herbs in a large bowl. Spread on a sheet pan, and bake for 25-30 minutes.

While the potatoes are baking, cut zucchini into 1-inch pieces. Toss with the remaining oil, salt, pepper, and herbs. Slice the sausage into ¼-inch pieces.

After the 25-30 minutes of baking, add the sausage and vegetables to the sheet pan and return to the oven. Bake for an additional 10-15 minutes, or until the potatoes and vegetables are cooked.