Sheet Pan Supper
First appeared in Grainews on 2 February 2021
This supper has endless variations, and is ideal for all of us who adore vegetables. I use it to cook up a variety of vegetable dishes simultaneously, with or without a protein roasting on top.
Onions and apples
Heat a sauté pan, add the butter and sauté the apples, onions, and garlic until half-done and wilting. Add the wine and seasonings, mix well and pour it all onto one end of the sheet pan.
Stir together the mushroom mix and arrange in a heap on the pan next to the apple mix. Combine the Brussels sprouts mixture and arrange it on the pan next to the mushrooms.
To glaze the meat, mix together the mustard, maple syrup, lemon juice and hot sauce. Spread it over all surfaces of the meat.
Top the vegetables with the glazed meat, leaving space between the pieces to encourage crisping and colouring.
Drizzle with a little olive oil, then roast uncovered, turning twice, until the meat is cooked, the glaze is brown and the vegetables are brown and crisp, to your taste, about 45 minutes.
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