The Dinner That Practically Makes Itself
A No Recipe recipe that somehow always turns out right.
So much of my time is spent reading, testing, tweaking, styling, photographing, editing, and writing about food and recipes that it’s a little embarrassing to admit I don’t always have a solid dinner plan.
I wish I were kidding, but the meal that saves the day most often at my house is an omelet, because I always seem to have plenty of eggs and some good cheese.
If there’s a zucchini or a few sliced cherry tomatoes lurking around, all the better. Add a couple of Trader Joe’s frozen potato patties, cooked in the air fryer until extra hot and crispy with a side of ketchup, and I’m in heaven.
I’m a little late to the wonders of sheet pan dinners, and while this recipe isn’t groundbreaking, it sure is good.
What I like best? It’s super flexible, and almost impossible to make the same way twice.
I almost always have a package of flavored pork sausage, usually Cajun or spicy Italian, tucked away in the freezer, and it doesn’t take long to defrost.
For this batch, I loaded up the sheet pan with green peppers and cherry tomatoes from my garden, some sliced red onion, a couple of cloves of garlic, a big glug of olive oil, and plenty of salt and pepper, then let the oven do the work.
The tomatoes turn soft and jammy, the peppers and onions start to caramelize around the edges, and the sausage gets beautifully browned.
Not bad for ten minutes of chopping and one dirty dish.
I think it’s easier to throw everything into a big bowl first, including the seasonings and olive oil, then give it a good toss.
Everything gets coated, and you’re not chasing the peppers and tomatoes around the sheet pan trying to season them.
Next, spread the whole colorful mess onto a large baking sheet.
Into the oven it goes, and about 35 minutes later, dinner is done.
Not much of a recipe, which is exactly the point.
All that’s left to decide is whether you need a crunchy green salad or some hot garlic bread to eat alongside.
I’d vote for the garlic bread, but I usually vote for garlic bread.
I hope you find a little time today to slow down, put your feet up and enjoy these warm summer days. They always seem to go by too quickly.
Thank you for being here and reading each week. And if you enjoyed this one, hit the little heart. I always love seeing those.
Sheet Pan Sausage and Peppers
Serves 2–4
Ingredients
2½–3 cups fresh tomatoes, cut into chunks (or cherry tomatoes, halved)
½ red onion, thinly sliced (about 1 cup)
3 cloves garlic, minced
5–6 cups bell peppers, any variety or color, seeded and cut into chunks or strips
1 teaspoon kosher salt, such as Diamond Crystal
½ teaspoon freshly ground black pepper
⅓ cup olive oil, plus more as needed
1 pound (about 4 links) raw pork sausage in casings, such as Creole or Italian, or any flavor you like
Instructions
Preheat the oven to 375°F. Line a large, rimmed sheet pan with parchment paper.
Add the tomatoes, red onion, garlic, peppers, salt, pepper, and olive oil to a large bowl. Toss well to coat the vegetables evenly, adding a little more olive oil if needed.
Spread the vegetables evenly over the prepared sheet pan. Bake for 20 minutes.
Remove the pan from the oven and turn the vegetables with a spatula. Nestle the sausage links among the vegetables, leaving a little space between them.
Return the pan to the oven and bake for another 15–25 minutes, or until the vegetables are tender and beginning to caramelize and the sausages are browned and cooked through. Check the sausages with an instant-read thermometer; the internal temperature should reach 160°F.
Remove from the oven and serve hot.