We’re in for the home stretch for the holiday week. Thanksgiving is in t-minus three days, and most people are planning on heading home to spend the holiday with their loved ones.
Not me, though. I really wanted to get Christmas off this year and that meant foregoing Thanksgiving. I’m okay with that. I’ve worked pretty much every Thanksgiving give or take a few here and there. Our work provides a turkey meal for us on the day of, and I get paid 2.5 times more to work Thursday (AND Friday!). That’s not a bad trade-off, honestly.
Most people aren’t even thinking about their meals leading up to the feast day. You’re about to gorge yourself on stuffing, mashed potatoes and pies—who can think about eating before that?!
But you gotta eat. Fasting for three days is pretty much impossible. Luckily for you, I’ve got an easy meal to make that might sustain you through to the big day.
I needed to make quick meals this weekend because I had my big birthday blowout on Saturday night and knew I would be incapacitated on Sunday (I was right). This sheet pan dinner fit the bill! I’m a huge proponent of sheet pan meals, and there’s not really anything better than roasted smoked sausage. It gets all crispy and browned on the outside while locking in that juicy flavor on the inside.
For the veg, I went simple: broccoli, carrots. zucchini and red bell pepper. That’s really all you need. The original recipe called for red potatoes, but I’m still *trying* to stick to the keto diet—when not feasting on holiday treats.
I’m going to eat on these leftovers for most of the week. I’ve got more cooking to do tomorrow and Wednesday—I really didn’t get around to making much else this weekend. I’m trying to convince myself to make green bean casserole for work on Thursday while also already having plans to make a pie and a cheese ball snack. It looks like I’m in for a long week of cooking, then.
30 Minute Sheet Pan Sausage Dinner
A quick dinner to whip together with smoked sausage, carrots, zucchini, broccoli and red peppers.
- 1 lb. smoked sausage, sliced
- 2 heads broccoli, cut into florets
- 2 red bell peppers, diced
- 1 zucchini, cut into half moons
- 2-3 carrots, peeled and sliced
- 2 TBS. olive oil
- 1/2 TBS. garlic powder
- 1/2 TBS. oregano
- 1/2 TBS. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. dried red pepper flakes
- 1 tsp. onion powder
- salt & pepper
- Preheat oven to 400 degrees. In a small bowl, mix together the spices (garlic powder, oregano, basil, thyme, red pepper flakes, salt, pepper and onion powder). Lay veggies and sliced sausage out on a rimmed baking sheet and drizzle oil over the top. Sprinkle spice mix on top and toss to coat.
- Bake for 15 minutes. Take pan out of oven and toss again. Bake for 10-15 more minutes.
Preheat oven to 400 degrees. In a small bowl, mix together the spices (garlic powder, oregano, basil, thyme, red pepper flakes, salt, pepper and onion powder).
Lay veggies and sliced sausage out on a rimmed baking sheet and drizzle oil over the top.
Sprinkle spice mix on top and toss to coat. Bake for 15 minutes. Take pan out of oven and toss again. Bake for 10-15 more minutes.