Sheet Pan Sausage, Peppers + Potatoes [gluten-free, dairy-free, and Whole30!]

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

I always shop for the Thanksgiving ingredients I need as early as possible. If it can last in the fridge for a week, you’d better believe I’ve already purchased it. I make every attempt I can to avoid endless long lines at Trader Joe’s or ALDI, although inevitably I forget something and wind up heading to the store late Wednesday night.

And then every year about this time, I look at our overflowing fridge and realize I’m fully prepared for Thanksgiving, but not at all ready for dinner tonight. And apparently, everyone in my house still wants to eat between now and Thursday.

So, here’s an answer. While you’re planning your big holiday feast, let’s make the next meal simple. This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

P.S. This dish also travels well if you need to bring dinner to a friend, family member, or neighbor! It’s also dairy-free, gluten-free, and can be make Whole30 compliant (just double-check the ingredients in the sausage).

What do you make in between big holiday meals? Our other favorite option, of course, is takeout!

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

Sheet Pan Sausage, Peppers + Potatoes
Active Time: 15 Minutes | Total Cook Time: 60-65 Minutes
Yields 4-5 Servings | GF/DF/W30

1 ¼ - 1 ½ pounds mild or sweet Italian sausage (for Whole30, check your ingredients!)
1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*
2 red, orange, or yellow bell peppers
1 small onion
3 Tablespoons olive oil
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside.

Cut the sausage into 1-inch coins. Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil.

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices.

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through.

Remove from the oven and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.



Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!]

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

Last year about this time, a few friends hosted a shower to celebrate the birth of our third. I gave birth to him in July, but with summer schedules and newborn exhaustion, we decided to wait until the fall for a baby shower—and I loved it!

Celebrating three months into his life forced me to stop and practice gratitude in a way I couldn’t necessarily do during pregnancy. It allowed me to step away from the diapers and spit-up and appointments. It created space to gather with friends and family and look back on what God gave us in this sweet, little boy—while still looking forward to his life ahead.

My friends know me well, too, because that evening, they made it a point to serve home-cooked food and sit around the table together. We passed baskets of bread, poured glasses of wine, and savored spoonfuls of soup. We chatted and laughed, talked about birth stories, and commiserated with each other about sleepless nights. I remember thinking how grateful I was for my new son and the loved ones who took the time to celebrate him with me. What a gift.

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

My friend who hosted my baby shower ladled soups into small glass jars. I thought it was a great idea, and it made it easy for people to try both soups she offered that night. Not only do jars work well for serving smaller portions to a group, but it makes it easy to snag a cup for lunch to go alongside a salad or sandwich.

This Butternut Squash Soup is dairy-free, gluten-free, paleo, and Whole30, so it works for all kinds of diets! You can also omit or serve the bacon on the side for a vegan option. Enjoy!


Butternut Squash Soup with Rosemary + Bacon
Yields about 10 cups

2-3 Tablespoons olive oil
1 large yellow onion, diced
2 medium apples, cored and chopped
3 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons white wine vinegar
2 teaspoons dried thyme
1/8 tsp red pepper flakes
4 cups vegetable or chicken broth
3 ½-4 pound butternut squash, peeled, seeded and cut into 1-inch cubes
⅓ cup full fat coconut milk (from a can, not a coconut milk beverage)
8-12 ounces bacon
2-3 Tablespoons chopped fresh rosemary

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and apples, and cook for about 2-3 minutes. Add the garlic, salt, and pepper. Cook for another 4-6 minutes until the onions are translucent.

Add the white wine vinegar, thyme, and red pepper flakes. Cook for about 1 more minute. (Add about ¼ cup of stock if the mixture starts to stick to the bottom of the pot.)

Pour in the broth and add the squash. Turn the heat to medium-high, cover, and bring to a boil. The reduce the heat to low and simmer (covered) until the squash is tender, about 20-25 minutes.

While the soup cooks, fry the bacon until crisp, and chop into small pieces.

Turn the heat off the soup. Stir in the coconut milk. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, allow soup to cool for a bit and then transfer to a regular blender in batches to puree.

Season with additional salt and pepper to taste. Transfer to bowls for serving. Top with crisp bacon pieces and chopped rosemary. Enjoy!

Note: This pairs really well with Crostini with Caramelized Apples, Fontina + Rosemary!


Pomegranate + Gin Cocktail [a holiday take on the "Martinez"]

Pomegranate + Gin Cocktail

I’m all about holiday baking, but what I really love are holiday cocktails. Bring on the cookies and cakes and pies…as long as you don’t forget to pour a little something special in my glass.

This Pomegranate + Gin Cocktail brings all the Christmas and New Years’ vibes – deep red color, bright gin, and sweet pomegranate flavor with a touch of orange from the Cointreau. It's inspired by the "Martinez," a cocktail that I didn't even know existed until about a month ago, but one that has quickly become a favorite.

Think of a Martinez like the perfect middle ground between a Manhattan (whiskey, sweet vermouth, and Angostura bitters) and a Martini (gin, dry vermouth). And just like with the Manhattan and Martini, there are a million variations of the Martinez. 

A traditional Martinez uses Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters, although there are a thousand recipes out there with slightly varying ingredients and proportions. Because of the addition of pomegranate juice, I wouldn't quite call my version below a Martinez, but with the gin, vermouth, and bitters, you can definitely see a family resemblance. 

It’s the holiday season in a glass, and it doesn’t get much better than that. Cheers!

(To geek out a bit more on the Martinez Cocktail, check out this article from Saveur.)

Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail

Pomegranate + Gin Cocktail
Yields 1 drink

2 ounces gin
1 ounce sweet vermouth
1 ounce 100% pomegranate juice*
½ ounce Cointreau
2 dashes Angostura bitters
Strip of lemon zest and pomegranate arils
Ice

Put a cocktail glass in the freezer while you mix together the drink.

Add the gin, vermouth, pomegranate juice, Cointreau, and bitters to a cocktail shaker filled with ice. Stir with a spoon for at least 15 seconds.

Remove the glass from the freezer, and rub the rim with a strip of lemon zest. Drop the zest in the glass.

Strain the cocktail from the shaker into the cold glass, and add a fresh ice cube and pomegranate arils. Serve and enjoy!

*Add more pomegranate juice if you prefer a sweeter cocktail. You can also top the drink off with sparkling water if you want to tone down the alcohol. 


This recipe was originally featured at Lark + Linen.


Crostini with Garlic Sauteed Chanterelles [an easy holiday appetizer!]

Crostini with Garlic Sauteed Chanterelles

I brush the crumbs off my son’s shirt, grab paper towels to wipe his hands, and clean him up as best I can before he’s off to the next thing – running laps around the house, building towers with Magna-Tiles, or racing cars across the kitchen floor. I do the same with his twin sister, although it usually takes a while to convince her to let me help after she says, “Izzy do it!” four or five times.

They ate a decent lunch, but I see a few pieces of peanut butter and jelly left on their plates. Isabel didn’t touch her grapes and Elijah only took one small bite of his cheese stick. I hear Josiah start to fuss from his bouncy seat just as it dawns on me that I haven’t eaten yet. My mouth begins to water, but it’s time for the baby to nurse.

I grab the leftover PB&J and grapes, and the half-eaten cheese stick and scarf them down while I walk over to the baby. I guess that’s lunch for today. Maybe at naptime I can actually sit down.

****

We wander through the giant refrigerator at Costco. Josiah lays in his car seat and I try to keep the twins content in the cart. If I let them loose in the store, they inevitably wander in opposite directions, taking my sanity with them. I forgot my grocery list at home, so we’re going by memory on this trip. It’s never a wise idea to wander Costco without being tethered to a written plan, especially when you have to find all the things and make a thousand tiny decisions before someone begins to melt down. It’s a race against the clock. How soon will the baby wake up? How long will food samples keep my twins entertained? Will the twins fall asleep in the car on the way home mess up naps for the rest of the day?

I grab the giant bag of baby carrots – way more than we’ll ever need, but whatever. It’ll save me a trip to a second store just to buy baby carrots. I toss that, a package of salad greens, and a giant container of strawberries (that will be gone by tomorrow) into the cart. And oh! They have chanterelles! Of course I need chanterelles, right? Because why wouldn’t I need a pound or two of fancy mushrooms? I add them to the pile starting to overtake the car seat and gently rearrange the produce around my infant.

****

Chanterelles sound interesting and different and grown up – even though these mushrooms are relatively common. But sometimes I need something different. I need to eat more than a few toddler-sized squares of PB&J they didn’t finish. I need to eat like an adult.

This recipe for Crostini with Garlic Sautéed Chanterelles requires only a few ingredients and a simple preparation. The mushrooms have a rich, earthy, and almost fruity flavor. Add the crunch of toasted bread, brightness of thyme, and warmth of sautéed garlic for a grown-up dish that’s perfect as a holiday appetizer – or lunch on an ordinary Thursday. 

Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles

Crostini with Garlic Sauteed Chanterelles
Yields about 20 appetizers

3-4 Tablespoons olive oil, divided
2 garlic cloves, minced
3-4 sprigs of thyme, plus more for garnish
16 ounces chanterelle mushrooms, large ones cut in half lengthwise
1 baguette, cut into ¾ inch slices
Kosher salt and freshly ground pepper

Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and and thyme and cook for about 30-60 seconds until the garlic is fragrant, being careful not to burn the garlic.

Add the mushrooms in a single layer and cook for about 3-4 minutes without stirring until the bottom side is golden and browned. Sprinkle with a few pinches of salt and freshly ground black pepper.

Reduce the heat to medium. Turn the mushrooms over and cook for about 5-7 more minutes, stirring occasionally until the mushrooms are tender to your liking. Season with additional salt and pepper to taste.

While the chanterelles are cooking, set your oven rack as close to your oven’s broiler flame as possible. Preheat the broiler (to high if you have a high/low setting). Lay the baguette slices out on a parchment lined baking sheet. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper.

Broil the bread for 1-2 minutes until the edges are browned and slightly crisp. You may need to turn the pan once or twice to ensure even browning. Make sure to watch this very closely. It only take a few seconds for the bread to go from toasted to burned!

Remove the bread from the oven and transfer to a serving platter. Top each slice with the sautéed mushrooms, and garnish with fresh thyme leaves. Serve and enjoy!

Note: The olive oil left in the pan has so much flavor. Use it on leftover bread for an extra treat for the cook!


This recipe was originally featured at Lark + Linen.