Sheet pan turkey sausage and roasted vegetables. 5/15/20

Hot out of the oven!

I really like making these sheet pan dinners. Roasting vegetables makes them delicious and the clean-up is as easy as crumpling up the piece of aluminum foil you cooked them on. To start cut up your vegetables and put them in a large bag or bowl, add olive oil and salt, and toss them to coat. Put the harder vegetables such as potatoes and carrots in a 425F oven and give them a 10 minute head start. Then spread the rest on the sheet pan and let it cook for another 20 minutes. Test for doneness. Serve with mustard sauce.

The mustard sauce consists of Dijon mustard, chopped parsley, minced onion, and lemon juice. I added a little water and some yellow mustard because we like sauce!

A plateful of goodness!

This entry was posted in American, Easy, Kitchen tips, Poultry, Vegetables and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s