Sheet Pan Supper

Sheet pan suppers make a nice, hearty meal that comes together quickly and needs very little attention once everything is chopped and in the oven. This Sausage and Veggie Bake, included at the end of my "Chili to the Rescue" post, was in the "Eight Meals in 30 Minutes" feature on Family Bites.
You can make as much or as little as you need.  I usually fill my biggest rimmed baking sheet to feed the five of us for dinner, with leftovers.

Preheat the oven to 400 degrees.
Peel and chop 8-10 cups of vegetables.  I used small, new potatoes, sweet potatoes, beets, brussel sprouts, red onions, and an entire head of garlic cloves, but whatever you like or have on hand will do.
Toss the whole lot with olive oil, salt and pepper, and a tablespoon or two of grainy mustard (optional). Spread the vegetables evenly in a single layer over the pan - careful not to overcrowd as they will steam instead of roast if they are piled on top of one another.  Lay the sausages ( I used 10) on top of your vegetables and bake for 30 minutes. At this time remove your pan from the oven and place your sausages on another plate so you can toss your vegetables.  Lay the sausages back on top of the veggies and pierce the skins to allow the juices to drip down over everything.  Return the pan to the oven for another 30 minutes or until the sausages are cooked and the vegetables are nicely roasted with caramelized edges.
Notes: 
Cut the vegetables roughly the same size to ensure even cooking.
If you are using a mix of root and other vegetables such as peppers or mushrooms, be aware they will cook more quickly than their heartier counterparts.
The roasted cloves of garlic taste fantastic spread on a warm hunk of baguette.

If you like this recipe, there are many sheet pan supper recipes out there.  I would like to try this one next with perhaps some drumsticks and thighs and there are these sheet pan fajitas which look easy and delicious Or check out this book for more inspiration.