We tried this recipe: https://cooking.nytimes.com/recipes/1019556-spicy-sheet-pan-sausage-and-squash Our modifications: first, in lieu of 2 lb butternut squash, we used 3 small Korean sweet potatoes (skin-on and cut into 1 x ½” chunks), 1 red bell pepper (cut into ¼” slices), and 2 large shallots (cut along the grain in ½” slices). Second, we used about 1 lb (4 links) raw Andouille sausage, which we scored on a diagonal. We placed them on a lightly oiled rimmed baking sheet instead of tossing with the vegetables. We loaded the sweet potato, bell pepper, and shallot mixture in a single layer on the cookie sheet, around the sausage links. We oven-roasted in a preheated oven at 425 for 15 mins, then increased the temp to 450 and roasted for 20 more minutes. We finished in the broiler (on low) for 2 mins. The minced parsley/lemon juice garnish was key, as its acidity cut the richness of the sheet-pan entree. We also served jasmine rice on the side. (Oct. 2018)
Cooking Adventures 