Sheet Pan Supper, means simple preparation, simple cooking, and the best, simple clean up. A complete meal is put together by roasting a whole meal together in one sheet pan.
This has to be one of my favorite meals in a long time. I just recently discovered roasted radishes and turnips. I knew they would be a great addition to this sheet pan supper. My husband is a fan of country pork ribs, so we decided to go with it for a simple supper idea. We just happened to have brussel sprouts in the refrigerator too so we added them.
That is what is so easy about making sheet pan suppers. You can use whatever you have on hand and just spread it out on the sheet pan. One thing, though, I like to use vegetables that take approximately the same time to cook.
For the crescendo, I like to add butter to the finished dish. It just adds so much flavor and richness.
This meal was amazing. I hope you get to make a sheet pan meal soon! Remember to use what you have on hand and the best part ---- there is one pan to clean.
Sheet Pan Supper - Country Style Pork Ribs
- 3-4 lbs. Country Style Pork Ribs (approximately 3 Ribs)
- 2 small sprigs rosemary
- 3 sprigs thyme
- 2 cups radishes, ends removed (or butternut squash diced)
- 2 cups turnips quartered (or potatoes quartered)
- 2 cups brussel sprouts whole or halved
- 1 teaspoon coriander
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4-1/3 cup olive oil
- 8 tablespoons butter, cold
Heat oven 425 degrees F. Line a sheet with parchment paper or foil; set aside.
Lay the meat in the center of the pan. In a small bowl or cup, mix coriander, garlic salt, salt, and black pepper together. Sprinkle teaspoon over the prepared meat. Scatter sprigs of herbs on the top of the meat.
In a large bowl, toss the turnips and radishes with a tablespoon or two of olive oil and salt and pepper. Spread them on one end of the sheet pan. Sprinkle with seasoning mixture.
Using the same bowl as the other vegetables, toss the brussel sprouts with a tablespoon or two of olive oil. Spread them on the opposite side of the meat.
Place in the oven and roast for 45 minutes. Turning the meat once and turning the vegetables a couple of time.
Remove the pan and place a tablespoon of the butter over the brussel sprouts and toss together. Do the same with the radishes and turnips. Remove the sprigs of herbs and place the remaining butter in various places on the meat. Let the meat rest 15 minutes before cutting.
Cut the meat and serve the vegetables and add more seasoning to taste.
Join me for Meal Plan Monday, I'm Lovin' It, Foodie Friday, Weekend Potluck, What's Cooking Wednesday and all these fabulous parties!
Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.