Tasty

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.

R 63 roasted red and yellow carrots
Serves 4 – 6

Onions and apples

butter for the pan

2

firm apples, sliced, skin on

1

onion, sliced
garlic to taste, minced

¼ c.

white wine, apple juice, stock or water

½ t.

dried basil or thyme
salt and pepper to taste
Mushrooms
olive oil to taste

16

mushrooms, sliced
garlic to taste, minced

½ t.

sweet paprika

½ t.

dried basil or thyme

¼ c.

white wine, stock or water
salt and pepper to taste
Brussels sprouts
olive oil to taste

16

brussels sprouts, quartered
a handful of cauliflower, trimmed into bite-size pieces

1

bell pepper, cubed

½ t.

sweet paprika

¼ t.

dried basil or thyme
salt and pepper to taste
Meat

4

smoked pork chops, chicken thighs or sausages

2 T.

grainy mustard

2 T.

maple syrup

2 T.

lemon juice

½ t.

hot sauce, or to taste
olive oil to drizzle

Directions

Set the oven at 375 F. Line a rimmed baking sheet with parchment.

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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