Donna Walsifer
oh sheet!
I couldn’t believe this past weekend when the New York Times had yet another supplement for sheet pan meals! “Sheet Pan Everything” has 20 meals ranging from poultry, fish, sausages, nachos and vegetarian. I’ve already made two; Sausages with Tangy, Gingery Pineapple and Cumin-Roasted Pork Chops and Brussels Sprouts. Both meals got a great review by my husband.
For the sausage recipe you’ll also need pineapple chunks, dark brown sugar, extra-virgin olive oil, freshly grated ginger, lime zest, kosher salt, ground black pepper, allspice, red onion, cilantro leaves. There’s a ginger lime vinaigrette that finished meal is dressed with and for that you’ll need freshly squeezed lime juice, fresh garlic, fresh ginger and extra virgin olive oil.
For the sausage recipe you’ll also need pineapple chunks, dark brown sugar, extra-virgin olive oil, freshly grated ginger, lime zest, kosher salt, ground black pepper, allspice, red onion, cilantro leaves. There’s a ginger lime vinaigrette that finished meal is dressed with and for that you’ll need freshly squeezed lime juice, fresh garlic, fresh ginger and extra virgin olive oil.
I used Gianelli Mild Italian Turkey Sausage I purchased at my local Wegmans. The cilantro is used as a garnish and as I’m not a fan of its flavor, I substituted fresh parsley. I couldn’t locate fresh, cut pineapple in the Wegman’s produce department, so I used Dole canned pineapple chucks that worked just fine. The combination of flavors that coated the sausage and pineapple was scrumptious. The pineapple caramelized and the sausage had a sweet and slightly tangy flavor from the ginger and lime. The vinaigrette that dressed the dish really brought all the flavors together for something wonderful and delicious. Another great weeknight meal that’s made in 45 minutes.
The pork chop recipe is yet another 45-minute meal that was terrific. For this recipe you’ll also need dark brown sugar, kosher salt, whole cumin seeds, ground cumin, ground black pepper, red pepper flakes, garlic cloves, Brussels sprouts, fresh sage leaves, extra-virgin olive oil and lemon wedges.
The first eight ingredients listed are combined to make a sandy type of paste that coats the pork chops. I used my mini blender to achieve this. The Brussel sprouts are halved and dressed with the olive oil and sage leaves. Everything cooks together for approximately 15-20 minutes (135° for medium rare).
Oh my gosh, the pork chops came out perfect! My husband and I really enjoyed the rub on the pork. Although I didn’t have the whole cumin, just using the ground was fine. Cumin is like caraway which added another layer of flavor, the combination of peppers gave heat, and the brown sugar offered a bit of sweetness and caramelization…yum! The sage mixed with the Brussels sprouts was different and infused the Brussels sprouts with flavor.
You’ll love the versatility of ingredients and flavor combinations that the New York Times comes up for sheet pan meals.
The pork chop recipe is yet another 45-minute meal that was terrific. For this recipe you’ll also need dark brown sugar, kosher salt, whole cumin seeds, ground cumin, ground black pepper, red pepper flakes, garlic cloves, Brussels sprouts, fresh sage leaves, extra-virgin olive oil and lemon wedges.
The first eight ingredients listed are combined to make a sandy type of paste that coats the pork chops. I used my mini blender to achieve this. The Brussel sprouts are halved and dressed with the olive oil and sage leaves. Everything cooks together for approximately 15-20 minutes (135° for medium rare).
Oh my gosh, the pork chops came out perfect! My husband and I really enjoyed the rub on the pork. Although I didn’t have the whole cumin, just using the ground was fine. Cumin is like caraway which added another layer of flavor, the combination of peppers gave heat, and the brown sugar offered a bit of sweetness and caramelization…yum! The sage mixed with the Brussels sprouts was different and infused the Brussels sprouts with flavor.
You’ll love the versatility of ingredients and flavor combinations that the New York Times comes up for sheet pan meals.
Sausages with Tangy, Gingery Pineapple
By Melissa Clark
The New York Times
Sunday, February 28, 2021
“Sheet Pan Everything”
Yield: 3 to 4 servings
Time: 45 minutes
INGREDIENTS
2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
½ teaspoon ground allspice
⅛ teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
½ cup cilantro leaves and tender stems, roughly chopped
FOR THE GINGER-LIME VINAIGRETTE
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
½ teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
PREPARATION
By Melissa Clark
The New York Times
Sunday, February 28, 2021
“Sheet Pan Everything”
Yield: 3 to 4 servings
Time: 45 minutes
INGREDIENTS
2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
½ teaspoon ground allspice
⅛ teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
½ cup cilantro leaves and tender stems, roughly chopped
FOR THE GINGER-LIME VINAIGRETTE
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
½ teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
PREPARATION
- Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
- In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
- Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
- Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.
- Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro and serve.
Cumin-Roasted Pork Chops and Brussels Sprouts
By Melissa Clark
The New York Times
Sunday, February 28, 2021
“Sheet Pan Everything”
And
Featured in: The One Item That Will Change Your Weeknight Cooking
Yield: 3 to 4 Servings
Time: 45 minutes
INGREDIENTS
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
PREPARATION
By Melissa Clark
The New York Times
Sunday, February 28, 2021
“Sheet Pan Everything”
And
Featured in: The One Item That Will Change Your Weeknight Cooking
Yield: 3 to 4 Servings
Time: 45 minutes
INGREDIENTS
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
PREPARATION
- In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
- Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
- Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
- Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.