Smoked Sausage and Veggie Sheet Pan Supper
With summer winding down, we are spending more time in the garden ripping out the old summer plants that are fading away, making room for our fall garden. Of all of the summer veggies still remaining, the okra will likely hang around around for at least another month, standing healthy, tall, and developing new pods every day.
We recently celebrated our largest okra harvest yet. Determined to cook on a weeknight when standing over the stove all evening just didn’t seem like it’d be a lot of fun, I came up with this quick sheet pan meal. This dish turned out to be absolutely delicious, with a roasted corn surprising me the most. Maybe it was the butter, maybe it was the rosemary, maybe it was a Tajin… Whatever it was, it was scrumptious 😋.
I hope you enjoy this quick and easy meal. I think sheet pan suppers might start making an appearance on our dinner table more frequently 😊. *Note – this recipe and the ingredients are merged together and specific measurements are not listed. This was done purposely to give you the freedom to cook as much or as little of each item as you’d like, seasoned to your tastebuds.
Ingredients/Recipe:
- Smoked sausage of your choice (we used andouille), cut to your liking
- Fresh okra, tossed in olive oil and seasoned with a little kosher salt, basil, minced garlic, and cracked black pepper
- Fresh corn on the cob, seasoned with rosemary, salt, pepper and Tajín – add a few pats of unsalted butter on top and cover the corn with foil
- A few tomatoes for extra color, flavor and texture variation (season the same way as the okra)
- Garlic aioli for serving (make your own if you’d like, but if you can find Stonewall Kitchen’s brand in your local grocery store – just save yourself the time… It’s delicious, especially with the sausage!)
Roast on 425 for 25 minutes. Serve with garlic aioli. That’s it! Enjoy ☺️.
