Sheet-Pan Sausage Dinner for One
By Camila ChaparroPublished on July 14, 2020
Time
35 minutes
Yield
Serves 1
Ingredients
Sausage and Vegetables
1 sweet potato, unpeeled, halved lengthwise, and sliced ½ inch thick1 tablespoon oil, divided¼ teaspoon table salt, divided¼ teaspoon pepper, divided4 ounces broccoli rabe, trimmed and cut into 1½ pieces6 ounces sweet Italian sausageMustard-Chive Butter
2 tablespoons unsalted butter, softened2 teaspoons minced fresh chives 1 tablespoon plus 1 teaspoon whole-grain mustardBefore You Begin
Melt the extra compound butter over a steak or dollop on a baked potato. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.
Instructions
- Whip butter with fork until light and fluffy. Mix in chives and mustard and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend avors, about 10 minutes, or roll into log and refrigerate. (Compound butter can be refrigerated in airtight container for up to 4 days or frozen, wrapped tightly in plastic, for up to 2 months.)
- Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and place sheet on rack.
- Toss sweet potato, 1 teaspoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl then arrange in single layer over one-third of hot sheet. Toss broccoli rabe, remaining 2 teaspoons oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in now-empty bowl then arrange broccoli rabe in single layer over opposite third of hot sheet. Place sausage in center of hot sheet then roast until sausage registers 160 degrees and broccoli rabe stems are tender, 10 to 15 minutes.
- Remove sheet from oven and transfer sausage and broccoli rabe to plate; tent loosely with foil to keep warm. Return sheet with sweet potato to oven and continue to roast until sweet potato is tender and golden brown, 5 to 7 minutes. Transfer sweet potato to plate with broccoli rabe then dollop with mustard butter. Serve.
for mustard-chive butter
for sausage and vegetables
Time
35 minutesYield
Serves 1Ingredients
Sausage and Vegetables
Mustard-Chive Butter
Test Kitchen Techniques
Ingredients
Sausage and Vegetables
Mustard-Chive Butter
Test Kitchen Techniques
Ingredients
Sausage and Vegetables
Mustard-Chive Butter
Test Kitchen Techniques
Why This Recipe Works
Fennel-studded Italian sausage is often used as a flavoring element, but the links are perfect to keep in the freezer (or, better yet, bought just a few at a time) for the center of a hearty, satisfying meal. In this sheet pan dinner, crispy yet tender broccoli rabe and caramelized sweet potato slices (made from a single sweet potato) are slathered with a tangy and rich mustard-chive butter, which offsets broccoli rabe’s bitter edge with its richness. The leaves of the broccoli rabe crisp up like chips in the oven, creating a perfect foil for the soft sweet potato, only made better by the textural pops of mustard seeds in the compound butter. There’s hardly any prep work involved—you don’t even have to peel the sweet potato. The weight of individual sausage links can vary; you could add more to suit your appetite.
Before You Begin
Melt the extra compound butter over a steak or dollop on a baked potato. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.
Instructions
- Whip butter with fork until light and fluffy. Mix in chives and mustard and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend avors, about 10 minutes, or roll into log and refrigerate. (Compound butter can be refrigerated in airtight container for up to 4 days or frozen, wrapped tightly in plastic, for up to 2 months.)
- Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and place sheet on rack.
- Toss sweet potato, 1 teaspoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl then arrange in single layer over one-third of hot sheet. Toss broccoli rabe, remaining 2 teaspoons oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in now-empty bowl then arrange broccoli rabe in single layer over opposite third of hot sheet. Place sausage in center of hot sheet then roast until sausage registers 160 degrees and broccoli rabe stems are tender, 10 to 15 minutes.
- Remove sheet from oven and transfer sausage and broccoli rabe to plate; tent loosely with foil to keep warm. Return sheet with sweet potato to oven and continue to roast until sweet potato is tender and golden brown, 5 to 7 minutes. Transfer sweet potato to plate with broccoli rabe then dollop with mustard butter. Serve.
for mustard-chive butter
for sausage and vegetables
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