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As we get closer and closer to our Alaska moving date, my days are getting especially hectic. Between work, moving preparations, buying a new car and arranging shipment outside the contiguous US, there’s a lot needed to get done in a short amount of time. And that leaves precious little left to cook up a nutritious dinner. Mediterranean beans, greens, and sausage is the perfect sheet pan meal that gets dinner on the table in 30 minutes with a handful of pantry staples and farmers market finds.
Cook Dinner Fast with Sheet Pan Meals
Even though I’m lucky enough to work from home most days, I still have a tendency to overschedule my days. That’s when sheet pan meals really come in to save the day. They’re fast, since prep work is minimal. They’re easy: toss the pan in the oven and forget about it. And cleanup is minimal. A total win when I get sucked into a work project and forget to do my evening “commute” and get dinner ready.
Ingredients and Substitutions
Broccolini
While you might see broccolini labeled as “baby broccoli,” it isn’t actually a baby vegetable. Broccolini is a cross between broccoli and gai lan, or Chinese broccoli. I prefer using broccolini (as opposed to broccoli) for sheet pan meals, as it is easier to prep and dry. Flavor-wise, its extremely close to broccoli.
Look for broccolini that is deep green in color and snappy in texture. Toss any stems that show signs of yellowing.
Feel free to substitute with broccoli or cauliflower. Be sure to dry the florets thoroughly, as excess moisture hiding in the florets will result in soggy broccoli.
Fennel
Fennel is a misunderstood vegetable. It’s so much more than the licorice flavor; it’s also crunchy and juicy, and the licorice flavor mellows when roasted.
Still hate fennel? Substitute with celery stalks. Celery has a similar texture, but a less polarizing flavor.
Preserved Lemons
Citrus’s peak season is winter, but I often want to use all kinds of citrus year round. This is where preserved lemons come into my recipes; these lemons have been picked when perfectly ripe, and cured in a lemon juice and salt brine. This transforms the lemons into a salty and somewhat floral burst of flavor, and allows us to use lemons even when they’re out of season.
Preserved lemons are commonly associated with Moroccan cuisine, but they can be used in many different applications.
Want to make your own preserved lemons? I recommend this recipe from No Crumbs Left.
Cannellini Beans
Cannellini beans are mild and creamy in flavor. I usually have a can or two of these beans in my pantry, and they’re an easy and economical way to bulk up meals.
Any canned white bean can be used here, but I find the larger the bean, the better it roasts. Small white beans, like navy beans, can quickly overcook and become chewy, rather than maintain their interior creaminess.
Tips and Tricks
Preserved lemons are extremely salty. There’s no need to add additional salt in this recipe; the lemons provide all that you’ll need.
After everything has roasted, chop the lemons finely and mix into the beans, broccolini, and fennel. This will evenly distribute the preserved lemons throughout the dish and balance out the salty flavors.
Serving Suggestions
Mediterranean beans, greens, and sausage reheats extremely well, making it a great next day work lunch. Don’t let any leftovers go to waste!
Mediterranean Beans, Greens, and Sausage
Mediterranean beans, greens, and sausage is the perfect sheet pan meal that gets dinner on the table in 30 minutes with a handful of pantry staples and farmers market finds.
Ingredients
- 1 can cannellini beans (15oz)
- 1 bunch broccolini
- 1 fennel bulb
- 1 preserved lemon
- 3 tbsp avocado oil
- ¼ tsp freshly cracked black pepper
- ¼ tsp crushed red pepper flakes
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp granulated garlic
- ½ tsp dried oregano
- 4 chicken sausages
Instructions
- Preheat oven to 375°F
- Drain and rinse cannellini beans. Toss onto a large sheet pan.
- Cut broccolini stems in half and slice fennel bulb into wedges, removing tough inner core. Add to the sheet pan.
- Slice preserved lemon into 8 slices. Remove seeds. Add to sheet pan.
- Add avocado oil, black pepper, crushed red pepper flakes, coriander, cumin, garlic, and oregano to the sheet pan. Toss with beans and vegetables to mix thoroughly.
- Place sausages on top of beans and vegetables.
- Bake for 20 minutes, turning sheet pan half way through.
- Remove preserved lemon slices, and finely chop. Mix the finely chopped preserved lemon with the roasted vegetable mixture, 1 tbsp at a time, until desired salt level is reached.
Notes
Preserved lemons are extremely salty, so there's no need to add extra salt to this recipe.
