Since I’ve been traveling a lot lately, my meals at home are more comfort driven than ever. I crave a slow evening with a warm meal, a glass of wine, and Brian at my side…….. just as much as I crave being in the moment while away, and enjoying a fresh, authentic shrimp boil.
Although it’s nice to not have to cook, I always end up missing my kitchen. And snuggles from Grace. So when I’m here, I take time to enjoy all of that.
Sheet pans are one of the first things I reach for when my mind is set on an easy, comfort food kind-of-dinner. They’re totally all purpose, allowing you to put your ingredients on one sturdy sheet and let it do its thing in the oven. In fact, my friend Molly wrote a great cookbook all about this concept last year, “Sheet Pan Suppers“, of which my copy is already stained and tattered.
Without much work, a rimmed baking sheet creates a rich and crispy texture — like this combination of perfectly browned chicken sausage and crisp-tender vegetables infused with rosemary.
Which brings me to kalettes! The cutest new vegetable to hit the block, in my opinion. I’m happy to be partnering with them for this post, and I have to say, their dapper figure could get a smile out of anyone.
They’re a little bit of hybrid magic – tiny brussels sprouts in the middle, with tiny kale leaves on the outside. And just for clarification, old school cross-breeding is how they were developed, not genetic modification. Broccolini was created in the same way.
I find them sweet and nutty when roasted, their leaves crisp nicely while the inside becomes tender.
And the major bonus? No prep work required to get them on pan, unlike kale or brussels sprouts.
These are the kind of meals that just feel right for Fall. A little heartier, although completely nutritious, with deeper, denser flavors.
There’s no way your mouth will get bored with all the different textures going on….. the softened red onion that loses it’s bite, the tender-crisp kalettes, and perfectly browned chicken.
I played around with cooking time and temperature, and went with lower heat than you might expect when roasting. That’s to ensure the kalettes cook through and the leaves become crisp, but don’t burn. They get a head start along with the onions and rosemary. Then the chicken sausage (I get mine from Larry Schultz Organic Farm via the local coop) is added a little later, since it’s pre-cooked.
I’m pretty sure there’s a lot of things to love about this easy dinner, including the minimal clean-up because you’ve dirtied just one dish.
Which also means more snuggle time, another glass of wine, and a cozy night in. xo
Don’t skimp on the olive oil, that’s what helps helps the kalettes caramelize. If you don’t have an oven thermometer to ensure it’s at 350 degrees, keep your eye on the pan as it roasts to make sure the kalettes don’t burn. Locally you can find them at all Lunds & Byerlys. Also, I find these sheet pans to be the most durable and sturdy.
1 (6 ounce) package kalettes, rinsed and dried with towel
1 small red onion, cut in half from root to stem
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
4 sprigs fresh rosemary
3 chicken sausage links (fully-cooked, weighing about 9 ounces total), sliced into 1/2 inch pieces on the diagonal
Preheat oven to 350 degrees F.
Place onion (papery skin removed), cut side down, on chopping board. Cut off bulb end and discard. Using the tip of the knife, cut onion lengthways at a slight angle, into even wedges, about 1/4 inch thick.
Place kalettes and red onion onto a large rimmed sheet pan. Stir together olive oil and vinegar, then drizzle over the vegetables. Stir to coat and rub mixture into the vegetables with your hands. Sprinkle with salt and stir once more. Tuck sprigs of rosemary underneath the vegetables (this will keep them from burning).
Roast for 10 minutes, then remove pan from oven. Add chicken sausages to pan, stirring to distribute evenly and flip vegetables over. Continue baking for 15 minutes, or until everything on pan is lightly browned. Remove pan from oven and discard rosemary sprigs, then serve hot or at room temperature.
Many thanks to Kalettes for sponsoring this post! I think its terffic that they’re bring a new vegetable to our plates. And thank you for understanding that I carefully choose the brands I work with to help make this site possible. All opinions are 100% my own. This post contains affiliate links, which I make a small amount of money from should you purchase something.