Food: I’m In The Sheet Pan Club, Y’all

The interwebs are alive with sheet pan recipes. I’ve seen a few of these, and I’m fully in favor. For one thing, I can put the sheet together in advance on nail night and just shove it in the oven with no danger to my manicure, as long as I handle the potholders carefully when I take the hot pan out.

So I did this:

That’s Impossible (plant-based) spicy sausage (sliced while semi-frozen), dried and shelf-stable gnocci not made with eggs, drained canned diced tomatoes, red onions, orange and yellow peppers, and celery. I tossed it all with olive oil, salt, pepper, and fresh (store-bought) rosemary.

You bake that puppy at 400F (~204C) for 15 to 20 minutes, and NOM-NOM-NOM.

I forgot to take a picture after, because we were hongry, but it looked pretty much the same only cooked.

Of course, you can put pretty much anything on the pan and season it with whatever you like and bake it at 400 for 15-20 minutes, but this is what I did this time.

A WRITING PROMPT FROM ME TO YOU: Something or someone flexible and wonderful.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Food: I’m In The Sheet Pan Club, Y’all

  1. acflory

    March 22, 2023 at 7:04pm

    I’ve never heard of sheet pan dinners before but…it’s basically just roast veg, right? Just curious though, do you pre-cook the gnocci before adding it to the veg? AND…as the tomatoes break down, don’t you get a bit of liquid spilling over? Or does it all evaporate too fast to pool?

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    • Author

      Marian Allen

      March 23, 2023 at 9:00am

      Basically just roast veg, although you can add meat, as I added slices of vegan sausage. You don’t pre-cook the gnocci. Maybe the liquid from the tomatoes and other veg permeate the gnocci? All I know is, it works! 😀

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