Sheet pan dinners are my love language, but they get such a bad rap because so many recipes just tell you to throw everything on a tray all at once, and expect things to cook and be done at the same time. No no no honey, that’s not how it works. There is an ART to getting the perfect sheet tray dinner and I am here to show you how.
Old me would never have made a sheet pan dinner for guests. But this one I'd be proud to put on the table. Plus… I think there's something kind of impressive about making a pan sauce directly on a sheet tray and you just know the Type A girl trapped inside of me loves to show off whenever I can.
sheet pan sausage & fennel with vermouth dijon pan sauce
serves 4 | time: 1 hour (15 minutes hands on)
Let’s talk vermouth: Vermouth is possibly my favorite kitchen secret. It can replace almost any white wine in a recipe, it adds a slightly more complex, herbaceous flavour, and once opened it keeps in the fridge for months, unlike a bottle of wine you have to finish. Honestly, one of the best pantry swaps.
Grab a bottle of dry or white and keep it in the fridge for months.
If you’re really into today’s recipe, you might also like:
sausage, gnocchi and sprouts sheet pan with miso cider glaze
sheet pan sausage peppers and potatoes with basil aioli
one pan sausage, peppers and ricotta toasts
Browse all my recommended tools in one place: Complete Kitchen Collection.
metal 1/2 sheet tray (Not non-stick)
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things I definitely would NOT do for this recipe: