Roasted Vegetable Sheet Pan Dinner
  • ¼ cup olive oil
  • 1 teaspoon dried thyme leaves (1 tablespoon chopped if using fresh)
  • 1 teaspoon dried rosemary leaves (1 tablespoon chopped if using fresh)
  • 6 cloves garlic, lightly smashed and cut in half widthwise
  • 1 pound small red or white potatoes or a combination
  • Kosher salt
  • Fresh ground black pepper
  • 1 pound Brussels sprouts
  • 1 medium fennel bulb (about 12 ounces)
  • 1 leek
  • 4-8 Italian chicken herb sausages
  1. Stir together olive oil, thyme, rosemary and garlic (this can be done the night before, covered and stored at room temperature).
  2. Preheat oven to 400 degrees “convection” bake (or 425 if using a “conventional” oven. See note for an explanation of the difference).
  3. To prep the vegetables: potatoes that are 1-inch or smaller can be halved and those that are larger can be cut into ½ inch slices. Trim ends from Brussels sprouts then cut in half, widthwise, or cut into quarters if large. Trim stem end from the fennel and trim the stalks to within 1 inch above the bulb. Slice bulb in half lengthwise and then cut into ½ inch thick vertical slices (see photo for clarification). Trim the darkest green top (about 2 inches) from the top of the leek, then cut it in half, widthwise, and slice into ½ inch pieces.
  4. In a large bowl, toss potatoes with 1-1/2 tablespoons herb seasoned oil; transfer to a baking sheet and spread out in a single layer. Sprinkle with salt and pepper.
  5. In the same bowl, toss Brussels sprouts, fennel and leek with remaining herb seasoned oil until evenly coated; set aside.
  6. For sausages with a grilled look, heat a ridged skillet over medium heat and sear and brown sausages 3 to 4 minutes (this step can be eliminated and sausages put directly on sheet pan.)
  7. Roast potatoes 10 minutes, then remove the pan from the oven and using a spatula turn potatoes. Add remaining vegetables to the potatoes, spreading out in a single layer; sprinkle with salt and pepper. Nestle sausages in between the vegetables and return to the oven. Roast until vegetables are just lightly browned and caramelized and sausages are cooked through, about 20 minutes, turning vegetables once during roasting.
The difference between a “conventional” and “convectional” oven is the heat distribution. A conventional oven cooks food by surrounding it with hot air where as a convectional oven blows the hot air around with a fan, speeding up the cooking and browning process. When using these different oven settings, the temperature is typically adjusted by 25 degrees F. So for example if a recipe calls for 425 degrees F. in a conventional oven, it would be adjusted down to 400 degrees F. with a convectional oven setting.
Recipe by A Year at the Table at