Sheet-pan recipes have become popular for a good reason. You prepare an entire meal in one fell swoop with only one pan to wash up. As Ina Garten says, "How easy is that?"
Now that fall is officially here, it's a perfect time to heat up our ovens and take advantage of the convenience of sheet pan dinners. This recipe from Weight Watchers combines sliced chicken sausage with baby yellow potatoes, red bell peppers, onion and seasonings and cooks in about a half hour. I added chopped fresh basil (my last ode to summer) for a delightful, fast and easy dinner. This recipe serves four and since there are just two of us, the next night I added a chopped zucchini to the leftovers and served it all with pasta. I got two dinners for the work of one!
Note to non-Weight Watchers: This isn't diet food. This is real, crave-worthy food that you'll make again and again this fall and winter.
Whole Foods carries a variety of chicken sausage flavors. You can also find them at major supermarkets, including Costco, Walmart and Target. Remember to look for cooked chicken sausage, not the raw, Italian chicken/turkey sausage that you can buy at the meat counter.
1 (11-oz. pkg.) cooked chicken sausage, sliced
1 lb. (about 14) baby yellow potatoes, quartered
2 large red bell peppers, sliced
1 large onion, sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
Fresh herbs for serving (basil, Italian parsley)
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl, toss together all ingredients except for the fresh herbs. Thoroughly coat sausage and vegetables with oil and seasonings and spread onto sheet pan.
Roast, stirring halfway through cooking, for 30 to 35 minutes or until potatoes are lightly browned. Garnish with fresh herbs.
Serves 4
Serving size 1 1/2 cups
WW Points: 8