Sheet Pan Cooking became a huge trend in 2018, and I don’t see it going away anytime soon. I really love a sheet pan meal when you can combine fresh seasonal vegetables with a juicy protein, like steak or sausage. That allows the juices and fat to drip to the bottom of the pan flavoring the vegetables in a really delicious way. I did a little experimenting this week, and it paid off in a big way. If I cook sausage, it’s almost always Italian sausage, but the idea of brats and veggies just struck a chord with me. Brats are juicy and flavorful, and I was hoping that that would carry throughout the sheet pan so I didn’t boil them first. Bingo! It was a hit. I also added extra virgin olive oil and balsamic for moisture, and two types of cheeses which gave the final dish a rich, full-bodied flavor. I have a favorite roasted garlic and pepper combination that is my go-to seasoning, so I added that in addition to salt and pepper. The yellow onion brought sweetness to the vegetable medley and garlic and green onions added even more flavor. Would I make it again? Probably not until tomorrow night. It’s that good. Make it your own, add your favorite spices and enjoy the convenience, easy clean-up and deliciousness of sheet pan cooking!
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1/2 sweet yellow onion, sliced thin
- 4 cloves fresh garlic, cut in half legthwise
- 3 green onions, sliced thin
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 cup gruyere, shredded
- 1 cup fresh grated parmesan or roman cheese
- 4 links brats or Italian sausage
- 1 tablespoon fresh parsley, chopped fine
- 1 teaspoon seasoning of your choice, like Italian blend (optional)
- Preheat oven to 375 degrees. Remove thick stems from broccoli. Remove outer green leaves from cauliflower. Cut or break broccoli and cauliflower into florets. Slice onion into thin slices. Cut peeled garlic lengthwise. Cut green onions into thin slices. Grate gruyere and parmesan cheese. In a large sheet pan, (I used a 9” x 15”) add broccoli and cauliflower florets. Sprinkle yellow onion slices, garlic and green onions over top. Evenly drizzle olive oil and balsamic over vegetables. Sprinkle with salt and pepper. Lay links of sausage on the vegetables one or two inches apart. Spread gruyere and parmesan cheese over vegetables and links. Sprinkle with optional seasoning of your choice. Bake for 30 minutes or until links are cooked through. If vegetable are getting too browned, cover with foil if needed. Remove foil in the last 5-7 minutes to brown the links. Remove from oven, sprinkle with fresh parsley and serve hot.