Sheet Pan Low Country Boil
Ingredients
- 6 ears corn, husked
- 12 baby red potatoes
- 3 small sweet onions
- 3 lemons, halved
- 3 Tbsp Old Bay seasoning, divided
- 2 bay leaves
- 6 plant-based sausage links
- 1½ lb thick asparagus, trimmed
- 2 Tbsp vegan butter, melted
Instructions
- Preheat oven to 400°F. Break each ear of corn in half. Slice potatoes in half, if large.
- Combine potatoes, onions, lemons, and water to over by 1-inch in a large Dutch oven. Stir in 2½ Tbsp Old Bay seasoning and bay leaves.
- Bring to a boil over high heat. Reduce heat, and simmer 5 minutes, add corn and cook 5 minutes more until vegetables are crisp-tender. Drain; discard bay leaves. Transfer to a large rimmed baking sheet coated with cooking spray.
- Place sausages and asparagus in a large bowl. Drizzle with butter, and sprinkle with ½ Tbsp seasoning; toss. Add to vegetables on baking sheet.
- Bake 10 minutes or until asparagus is tender. Slice onions in half and sausage links into 2-inch pieces before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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