Sheet pan franks roasted until the casing splits and the meat caramelizes at the edges. Build a complete dinner with a handful of vegetables and one pan that goes straight from oven to table. The turkey franks stay tender and a little juicy inside.

Serves 2. 30 minutes, 8 at the stove.

About 510 calories a serving, 49 g protein, 8 g carbohydrate, 33 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Halve 1 large bell pepper lengthwise, remove the seeds, then cut into 1-inch strips. Tear 8 ounces of cremini mushrooms in half. Toss the peppers and mushrooms on a sheet pan with 2 tablespoons of oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 2 sliced garlic cloves until coated.
2. Scatter the vegetables in an even layer and roast for 12 minutes while you prepare the franks. Score each of the four franks on the bias, making three or four cuts without cutting all the way through. When the vegetables have roasted 12 minutes, push them to the sides of the pan and lay the scored franks in the center.12 min
3. Roast until the franks are split and browned at the edges and the vegetables are soft, about 8 to 10 minutes. The peppers should be tender and the mushrooms should release their liquid and start to brown. Divide onto two plates and serve right away.9 min

Note Swap the mushrooms for thinly sliced zucchini or summer squash if you have it. Leftovers keep covered in the refrigerator for two days and taste good cold or reheated gently in a low oven. Serve with bread to soak up the pan juices, or over rice if you want to stretch the dinner.