Vegan Winter Sheet Pan Dinner

Ingredients:

• 1 ½ pounds assorted fingerling potatoes, scrubbed and quartered (no piece thicker than 1”)
• 1 medium sweet potato, peeled and cut into 1 inch cubes
• 1 large red onion, sliced into ¼” pieces
• 1 ½ pounds of Brussels sprouts, trimmed and halved
• 1 can chickpeas (garbanzo beans), rinsed and drained
• 1 pound vegan hot Italian sausages (such as Beyond Meat)
• 1 -1/2 teaspoon salt
• ¼ -1/2 teaspoon black pepper

Marinade

• 4 Tablespoons olive oil
• 2 Tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper (more to taste)

Directions

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil, extending the foil over the sides for easier clean-up. (NOTE: if you don’t have a baking sheet large enough to hold all of the vegetables in a single layer, use two smaller sheets.) Lightly spray foil with nonstick cooking spray.
2. Combine all marinade ingredients into a large ziplock bag and add vegetables (reserving chickpeas). Shake well to cover all vegetables, then set aside to marinate for 30 minutes.
3. Drain the vegetables (reserve marinade) and spread out evenly over baking sheet. Spread chickpeas on top, and then sprinkle with salt and pepper. Roast for 20 minutes.
4. While vegetables are roasting, cook the vegan Italian sausage in a frying pan according to directions (6-8 minutes or until cooked through.)
5. Cool slightly, then cut into ½” slices.
6. Remove vegetables from oven and add sausage pieces, stir and baste with reserved marinade. Return to oven and continue roasting for 25 minutes (check after 20 minutes), until vegetables are fork tender and chickpeas are slightly crisp. Taste and adjust seasonings if needed.
7. Serve immediately.

This article appeared in the February 2024 edition of the HealthPerks newsletter.