The other day the NYTimes Cooking site had a recipe for sheet pan sausage and vegetables with a mustard sauce. I thought it looked easy and could be adapted to our personal style of eating so I decided to give it a try. In my rendition I used much lower calorie smoked turkey sausage and cut down the amount of oil. Turns out this is a dead easy way to cook a bunch of food and you just need to know about how long each of your ingredients take and thus stagger putting items on the sheet pan. I learned this by totally burning the garlic which was supposed to be on the sheet pan for at least 30 minutes and was burnt after 15 minutes. Maybe a whole bulb of garlic is a better way to go.

For my sheet pan for two people I used about 5oz. of smoked turkey sausage, 7 new potatoes, a large onion cut into 8 pieces, part of a head of cabbage, and 2 carrots. It cooked for about 20 minutes at 425F.  I served it with a mustard sauce made of Dijon mustard, lemon juice, parsley, and diced onion thinned out with a couple tablespoons of water.

Sheet pan rutkey sausage with vegetables

Most any type of vegetable that you happen to have could be used. Just watch out for the cooking times as noted above. Also I think that tofu, chicken or especially salmon would be good as a substitute for sausage.