Moroccan Sheet Pan Dinner

Travel to an exotic location in just 30 minutes with only one pan to clean!

If you are feeling like you’re in a dinner rut and want to shake things up without making things complicated (or making complicated things!), then this dish is for you. The centerpiece is Merguez, a smokey and spicy lamb sausage. Carrots, sweet potatoes, red onions, delicata squash, and chickpeas are tossed in olive oil and ras el hanout (a blend of traditional North African spices) to be roasted with the sausage. While the sheet pan is in the oven, you make the Chermoula, a gorgeous green sauce with bright flavors that contrasts exquisitely with the sausage and seasoned vegetables: crisped chickpeas, caramelized squash and onions, and tender carrots and sweet potatoes. Simplicity is the ultimate sophistication.

Equipment: cutting board; chef’s knife; measuring spoons; dry and wet measuring cups; blender or food processor; large mixing bowl; wooden spoon or rubber spatula; rimmed sheet pan; parchment paper (optional); tongs

Sheet Pan Ingredients: 1-2 pounds Merguez

1 medium to large delicata squash

1 large sweet potato

4 carrots, peeled and trimmed

1 large red onion, peeled and trimmed

1, 15-ounce can chickpeas/garbanzo beans, drained and rinsed

4-6 tablespoons olive oil

1 tablespoon ras el hanout, divided

1 teaspoon smoked paprika

kosher salt and freshly ground black pepper

Chermoula Ingredients:

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

¼ cayenne pepper

1 garlic clove, peeled and crushed

zest and juice of 1 lemon

½ cup olive oil

1 cup (packed) mint

1 cup (packed) parsley

1 cup (packed) cilantro

kosher salt to taste

1. Preheat the oven to 425°F. Line a full sheet pan (or two half-sheet pans, if necessary) with parchment paper and add the Merguez to the center. Set aside.

ILOC tip: if you wish to make this a vegan dish, simply leave out the sausage. If you wish to make this with chicken, consider using boneless/skinless chicken thighs marinated in harissa, a spicy red Moroccan paste.

2. Slice the delicata squash crosswise into ½-inch rings. Remove the seeds and stringy flesh from the centers and discard. Toss the cleaned squash rings in approximately 1 tablespoon olive oil and 1 teaspoon ras el hanout, mixing well to coat evenly. Place on the sheet pan.

3. Slice the sweet potato in half lengthwise, then slice each half in half crosswise, and then slice those pieces in thirds or quarters to make batons/wedges. Set aside. Cut the carrots similarly to the sweet potatoes. Toss the sweet potatoes and carrots in approximately 2 tablespoons olive oil and 1 teaspoon ras el hanout, mixing well to coat evenly. Place on the sheet pan.

4. Halve the red onion lengthwise and then slice each half into quarters. Drizzle the onion wedges with 1 tablespoon olive oil and place on the sheet pan with the other vegetables.

5. Toss the chickpeas in 1 tablespoon olive oil, 1 teaspoon ras el hanout, and 1 teaspoon smoked paprika, mixing well to coat evenly. Scatter the seasoned chickpeas on the sheet pan wherever there is space. Sprinkle the entire sheet pan generously with kosher salt. Place the sheet pan in the oven and roast for 20 minutes.

6. Meanwhile, prepare the Chermoula. In a food processor or blender, combine all of the ingredients to form a green puree. Set aside.

"Traditional Chermoula is made using toasted whole cumin and coriander whereas this version uses ground spices to streamline the process as much as possible without sacrificing on flavor."

7. Remove the sheet pan from the oven and season with freshly ground black pepper, if desired. Divide evenly among four plates. Serve immediately with the Chermoula drizzled on top.

Makes 4 servings.