Roasted sausage, potatoes and peppers
I love to cook stuff on sheet trays in the oven. I love the concentrated, caramelized flavors that come out of a piping hot oven. I love that there are no pots and pans to wash. I love it when I line a tray with foil and all I have to do is pull the foil off and throw it away.
There are two things to remember when you make this kind of meal on a weeknight. The first thing is to have a really hot oven. If you're in the 300s, it's just not hot enough. I like to roast at 450°. The second thing to remember is to cut your ingredients thinly and uniformly. That way, the food will be cooked through as well as caramelized. On a tuesday night when you get home from work, you don't have time to roast anything nice and slow for an hour or more.