As the weather begins to cool, many may find themselves turning the oven back on more often. One easy cooking method that requires very little preparation and makes cleanup a breeze is the sheet pan meal.
Sheet pan meals are a convenient way to prepare an entire meal using just one pan. Start by preheating the oven and lining a baking sheet with foil or parchment paper. Plan for about 3 ounces of protein and one half to one cup of vegetables per person.
Cut vegetables into similar-sized pieces so they cook evenly and leave space between foods to allow heat to circulate. Avoid overcrowding the pan. If needed, use a second baking sheet.
Arrange larger food items toward the center of the pan, and drizzle the ingredients with about 2 tablespoons of oil, such as olive, peanut, or avocado oil. A combination of seasonings, herbs, and spices can add flavor without much extra effort.
To ensure foods are fully cooked, use a food thermometer. Chicken and turkey should reach 165°F, while beef cooked to medium should reach 145°F.
THE FOLLOWING recipe was shared with Southwind District by the Johnson County Extension Master Food Volunteers: Sheet Pan Turkey Sausage and Sweet Potato (four servings).
This delicious dish provides a nutritious meal in less than 30 minutes. Leave the skin on sweet potatoes for added fiber and nutrients. Serve with your favorite mustard.
Ingredients
4 turkey brats or linked sausages
2 sweet potatoes, diced into ½-inch cubes
1 red bell pepper, cut into strips
1 onion, cut into wedges
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
