Simple Grocery List For Two

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And by “forever,” I mean anything more than 30 minutes of actual *doing* time. Good news, my friend! I’ve got your back with a recipe so ridiculously simple, your cat could probably make it (if it had opposable thumbs and an appreciation for perfectly roasted goodness). Get ready for your new go-to: the “I don’t wanna cook but I also want delicious food” sheet pan magic.

Why This Recipe is Awesome

Okay, buckle up, buttercup, because this isn’t just a recipe; it’s a lifestyle choice. Why is it awesome, you ask? Because it’s **idiot-proof**. Seriously, even I didn’t mess it up, and my kitchen adventures often involve smoke alarms and ordering takeout. It’s also a one-pan wonder, which means minimal dishes. Yes, you heard that right: MINIMAL DISHES! Hallelujah! Plus, it’s hearty enough for two, customizable for whatever sad-looking veggies are lurking in your fridge, and tastes like you actually tried. Win-win-win, if you ask me.

Ingredients You’ll Need

• **Sausage (1 pack, 12-16 oz):** Pick your poison! Italian, chicken, turkey, whatever floats your boat. Pre-cooked is extra lazy-chef bonus points.
• **Bell Peppers (2, any color):** The brighter, the better, for visual appeal (and vitamins, I guess).
• **Onion (1 medium):** Yellow or red, your call. Adds that lovely savory depth. Don’t skip it!
• **Zucchini or Broccoli (1 medium zucchini / 1 head broccoli):** Or both! Or whatever other sturdy veggie you’re trying to get rid of before it turns into a science experiment.
• **Olive Oil (2-3 tablespoons):** The magic coating that makes everything crispy and delicious.
• **Salt & Black Pepper:** To taste, duh. Don’t be shy!
• **Garlic Powder (1 teaspoon):** Because everything is better with garlic. Everything.
• **Optional: Dried Italian Herbs or Paprika (1/2 teaspoon each):** For when you’re feeling fancy (or have them in the pantry).

Step-by-Step Instructions

1. **Preheat Power:** Crank that oven to **400°F (200°C)**. Seriously, do it now. Line a large baking sheet with parchment paper. This is your future self saying thank you for easier cleanup.
2. **Chop Chop:** Dice your bell peppers, onion, and zucchini/broccoli into roughly **1-inch pieces**. Aim for similar sizes so they cook evenly. Slice your sausage into 1/2-inch rounds if it’s links, or just break it up if it’s ground.
3. **The Big Toss:** Throw all your chopped goodies (sausage included) onto the prepared baking sheet. Drizzle generously with olive oil. Sprinkle with salt, pepper, garlic powder, and any optional herbs.
4. **Get Your Hands Dirty (or use a spatula):** Toss everything together right on the pan until it’s all coated beautifully. Make sure it’s in a single layer for maximum roasting glory. Don’t overcrowd the pan! If you’re cooking for an army, use two pans.
5. **Roast Away!:** Pop the pan into your preheated oven. Roast for **20-25 minutes**, giving it a good stir halfway through. You’re looking for tender-crisp veggies and nicely browned sausage.
6. **Serve it Up:** Carefully remove the pan (it’s hot, obvs). Dish it out and enjoy your ridiculously easy, ridiculously delicious meal! Pair it with some crusty bread or rice if you’re extra hungry.

Common Mistakes to Avoid

• **Thinking you don’t need to preheat the oven:** Rookie mistake! Cold oven = sad, steamed veggies instead of glorious roasted ones.
• **Overcrowding the pan:** This is probably the number one offender. If your veggies are piled up, they’ll steam instead of roast. **Give them space!** They need their personal bubble to get nice and crispy.
• **Skipping the parchment paper:** You *can* skip it, but then you’ll be scrubbing your baking sheet like a mad person. Just sayin’.
• **Not cutting ingredients to similar sizes:** If some pieces are huge and some are tiny, you’ll end up with a mix of raw and burnt. Nobody wants that.
• **Being stingy with the oil/seasoning:** Don’t be afraid to give it a good glug of oil and a generous sprinkle of flavor. This ain’t diet food, it’s *delicious* food.

Alternatives & Substitutions

This recipe is basically a blank canvas for your fridge clean-out efforts. Here are some thoughts:

• **Veggies:** Swap bell peppers for sweet potatoes (cut smaller, they take longer), carrots, Brussels sprouts (halved), or even mushrooms. Just be mindful of cook times – harder veggies like potatoes might need a head start.
• **Sausage:** Not feeling sausage? Chicken breast or thighs (cut into chunks) work wonderfully. Or go vegetarian with firm tofu or chickpeas! Just make sure to season them well.
• **Seasoning:** Get wild! Smoked paprika, chili powder, curry powder, a dash of red pepper flakes for heat. Lemon juice at the end adds a nice brightness. Seriously, **make it your own**.
• **Cheesy goodness:** A sprinkle of Parmesan cheese over the top during the last 5 minutes? Chef’s kiss!

FAQ (Frequently Asked Questions)

• **Can I make this ahead?** You *can* chop the veggies ahead of time, but I wouldn’t roast them until you’re ready to eat. Freshly roasted is always best, IMO.
• **What if I don’t have a large baking sheet?** Then use two! Seriously, don’t overcrowd. It’s crucial for good roasting.
• **Is this good for meal prep?** Absolutely! Cook a bigger batch, divide into containers, and you’ve got lunches for a few days. Just be aware the veggies might soften a bit when reheated.
• **Can I use frozen vegetables?** Technically yes, but they might release a lot of water and make your dish less crispy. If you must, try to thaw them first and pat them *really* dry.
• **My sausage isn’t browning! Help!** Make sure your oven is hot enough and the pieces aren’t too crowded. Also, some sausages just don’t get super crispy. As long as it’s cooked through, you’re golden.
• **Is this recipe healthy?** Look, it’s packed with veggies and protein. Compared to a greasy takeaway, it’s practically a salad. 😉

Final Thoughts

See? I told you this was easy peasy lemon squeezy. No fancy techniques, no obscure ingredients, just delicious food with minimal fuss. This sheet pan magic is your secret weapon for those nights when cooking feels like a chore but your taste buds demand satisfaction. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And don’t forget to high-five your future self for those easy dishes. You’re welcome.