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.



Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans [and learning to rest in the chaos]

Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser

Happy Monday! I don’t always enjoy Mondays, but I’m excited for a fresh start this week. Last week was a doozy: stomach bugs, loads of laundry, a family diet consisting of bananas, applesauce, and rice, and lots of time shampooing carpets. Thankfully, though, everyone’s healthy again, and my carpets are cleaner than they’ve been since we moved in six years ago.

Even more than starting fresh physically, I’m ready to restart emotionally and mentally. I didn’t exactly handle the chaos of last week very well. Come to think of it, I don’t handle chaos in general very well. And in our house, chaos is like the toys on the floor—always there, even when I clean. And then when I clean, when I deal with the chaos, another layer lies beneath the surface—like the toys under the couch that go unnoticed until I pick up the rest of the room.

I too often find myself looking for calm and ease around the corner. It’ll just get easier when we’re healthy or if I can get organized or if I hustle a littler harder. My house will be clean if I pick up the toys, life will feel less chaotic if I get through this week.

That may be true to a degree. Some seasons roll by more smoothly than others. Nights are certainly calmer when not interrupted by sick kids. But I too often put my trust in the idea that “someday it’ll get easier” or “if I just get this done” or “hustle a little harder.” At various points, those phrases may ring true, but they’re not strong enough to put all my weight behind. They’re like trying to grab a leaf when you’re climbing a tree. The leaves are there for a reason, they have their place and their purpose. But they’ll never hold you up.

Psalm 127:1-2 says:

“Unless the LORD builds the house,
    those who build it labor in vain.
Unless the LORD watches over the city,
    the watchman stays awake in vain.
It is in vain that you rise up early
    and go late to rest,
eating the bread of anxious toil;
    for he gives to his beloved sleep.”

I don’t have to hustle and strive and anxiously toil. Instead, I can rest, physically and in every other way. My soul can be at rest. Charles Spurgeon wrote, “The Lord is mainly to be rested in...Faith brings calm with it, and banishes the disturbers who both by day and by night murder peace.”

Friends, take a breath. Soak that in. Even in extraordinary messes or mundane chaos, we can know calm, peace, and rest. We can go to bed with unfinished to-do lists. We can live with purpose rather than spinning around on a hamster wheel. We can do the work God has given us to do and no more. He doesn’t ask us to be sovereign. He’s got that one covered.

This week, I’m trying to take a step back from the anxious toil, from the laying in bed awake thinking about all that went undone, from endlessly longing for the elusive “someday when it gets easier.” Because there’s rest to be had now. I don’t want to miss it.

Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser
Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser
Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser
Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser
Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser
Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans - Sarah J. Hauser

Back to normal this week also means I’m back in the kitchen, and lately sheet pan dinners have been my jam.

For this recipe, everything except the balsamic glaze gets cooked on one pan, making for easy cleanup. The glaze takes hardly any effort to prepare and can even be made in advance. It’s a great meal when you want something simple, fresh, healthy, and flavorful.

Any favorite sheet pan dinners in your repertoire? I’m always looking to add more to our rotation, so let me know in the comments below!


Sheet Pan Balsamic Salmon with Roasted Tomatoes + Green Beans
Yields 4 servings

4 (5-ounce) salmon fillets
1 ½ pounds cherry tomatoes, halved if large
1 pound fresh green beans, trimmed and cut into 1-1 ½-inch pieces
3 cloves garlic, minced
5 Tablespoons extra virgin olive oil, divided
¼ cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon dijon mustard
Kosher salt
Freshly ground black pepper
1-2 Tablespoons chopped fresh parsley

Remove the salmon from the refrigerator, and allow it to come to room temperature for about 10-15 minutes. Preheat the oven to 425 degrees.

Line a large sheet pan with parchment paper. Add the cherry tomatoes, green beans, and garlic to the pan.* Add 3 tablespoons of the oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss everything together so the vegetables are evenly coated. Roast in the oven for 15 minutes.

While the vegetables roast, in a small saucepan whisk together 1 tablespoon of oil, the vinegar, honey, and mustard. Heat over medium heat until the mixture comes to a boil. Reduce heat to low and simmer for about 7-10 minutes, stirring frequently, until the mixture reduces and thickens. Set at least half the glaze aside for serving.

Drizzle the final tablespoon of oil onto the salmon fillets, and sprinkle each fillet with a pinch of salt and pepper. Lightly brush some of the balsamic glaze onto each piece of salmon.

When the green beans and tomatoes have roasted for 15 minutes, remove them from the oven. Push the vegetables aside to make room for the salmon. Add the salmon to the sheet pan and return the pan to the oven. Bake for about 8-10 more minutes. The salmon should be cooked to medium, the tomatoes should burst, and the green beans should be tender yet slightly crisp.

Transfer the salmon and vegetables to servings dishes or plates. Drizzle on the reserved balsamic glaze, and season with additional salt and pepper if desired. Top with fresh parsley. Serve alongside rice or quinoa if desired. Enjoy!

*The sheet pan needs to be large enough for everything to fit in a single layer. If the vegetables get too crowded, divide this recipe onto two pans.


Sheet Pan Balsamic Pork Chops with Roasted Veggies [and the messy practice of eating together]

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

I handed my two-year-old twins their plastic plates—the purple ones with the three sections so no food touches another kind of food. To my son, mixing items would be on par with the zombie apocalypse. It’s also convenient they’re the same color. No fighting over who gets blue and who gets green. Everyone gets purple.

At least we sidestepped that crisis today.

Still, they complained about the tiny pieces of cucumber I tried to sneak in. During the witching hour frenzy, I overcooked the burgers, and sad patties of meat were poked, prodded, and eventually ignored.They only ate a few pieces of potatoes. Potatoes are a plant, though, right? I count that as a dinnertime win.

My husband and I eventually sat down with our own plates, and before we could take a bite, the kids announced they were done. They squirmed in their chairs at the table for a few more minutes, although not by choice. I was determined to get everyone in their seats together at least long enough for us to say a quick mealtime prayer—a goal I used to think was realistic.

My daughter kept taking my husband’s fork and threw a tantrum when she couldn’t have it. Missing her nap earlier this afternoon only made her strong will stronger. She and my husband left the table. My six-month-old grabbed his bowl of puréed sweet potatoes while I wasn’t looking and slathered himself in them. I divvied out more food for my toddler son, the baby started screaming because he was still hungry, and I tried to hold back my own tears.

Keep reading and get the recipe at Coffee + Crumbs!

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

Full post and recipe instructions can be found at Coffee + Crumbs!