Sheet Pan Dinners... I'm back!

I'm back! Since October I had been debating stopping my blog altogether, turning it into a .com or continuing as is. As with most things, the longer you take not doing something the longer it takes to get it going again... couple that with us moving, getting a new puppy and finding out I was pregnant with baby 3.5 and life got in the way! I am now entering my third trimester, we moved our gym to our new garage, and Izzy, the pomskey, has been an interesting add to the family...  I have also still be taking pictures of food and writing recipes so I guess a small part of me knew I would start this up again. 

As with most things in my life food-wise I like to keep it simple and easy. This is something we make at least three times a month at home. It is easy and can be thrown together with whatever vegetables and meat I have on-hand. If you have a family larger than 4 I would recommend two sheet pans... you want to roast everything, not steam it by crowding the pan. Since there are already potatoes I don't eat it with anything else except hot sauce, but Matt being Matt likes it over rice :) 

Sheet Pan Dinners

(Vegetables can be changed for whatever your family likes- just try to get 5+ cups!)
- 2-3 Small to Medium Yukon Gold Potatoes (or red skin or one sweet potato)
- 1 Bunch of Asparagus, trimmed and cut into 1"ish sections
- 2 Cups-ish Broccoli Florets
- 1/2 Onion (red onion is a great idea!)
- 1-2 Bell Peppers, cut into thin strips or 1" chunks
- 1lb Meat- I use smoked turkey sausage or kielbasa (for a lower fat option, use chicken breasts cut into bite-sized pieces)
- Olive Oil
- 1/2 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Dried Oregano*
- Pinch of Red Pepper Flakes*
*Optional 

Preheat oven to 400 degrees

Line a cookie sheet with parchment paper. Toss the vegetables/meat with a drizzle of olive oil and spread out on the cookie sheet. Bake for 20 minutes. Toss and turn the oven up to 425 degrees and roast for another 15 minutes.