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Summer Sheet Pan Sausage Dinner

What we love most about sheet pan cooking is being able to just throw everything together and call it good. It’s got all the appeal of the one-pot meal, but it gives you a chance to show your oven some love. Any relatively quick-cooking vegetable can be called into service here, and you can change it up with the seasons: try asparagus and baby carrots in the spring, butternut squash and broccoli florets in the fall, and Brussels sprouts and cauliflower in the winter.

Makes 4 Servings

what you’ll need:

4 tablespoons vegan butter
1 tablespoon Dijon mustard
2 ears corn, shucked and cleaned
2 zucchini
2 red bell pepper, seeded
1 cup cherry tomatoes
1 package TofurkyⓇ Beer Brats, cut in half crosswise
2 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons chopped chives

how to make:

1. Preheat oven to 425°F.

2. In a small bowl, mash together vegan butter and Dijon mustard. Wrap in plastic wrap and form into a small log. Refrigerate until ready to use.

3. Using a sharp knife, cut corn crosswise into thirds. Cut zucchini diagonally into ¾” slices. Slice bell peppers into ¾” thick slices.

4. In a large bowl, toss together corn, zucchini, bell pepper, cherry tomatoes, beer brats, olive oil, salt, and pepper. Transfer to a baking sheet and bake 20-25 minutes or until vegetables are slightly charred and brats are cooked through.

5. Just before serving, sprinkle vegetables and brats with parsley and chives. Serve on a large platter with slices of mustard butter.

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