Put this winner into your weeknight rotation ASAP.

By now, even if you don't subscribe to the New York Times or its newsletter, you are aware of the big Sheet Pan Everything special section that everyone is talking about. And with good reason. A sheet pan supper is a terrific thing to have in your repertoire. It can often be a bit of throwback nostalgia for the comfort meals of our childhoods, when mom needed a simple way to get all the major food groups on the table. Or a fun and simple way to cook with the kids. I often use it as a way to set myself up for a dinner that provides a lot of leftovers for future lunches.

Meet the world's best sheet pan supper

So, it seemed like time to share my personal favorite sheet pan supper, and one I have been making for literally decades. It started as a way to use up some stale sourdough bread but became a dish worth buying bread for! I love it because it is hearty enough to only need a little salad on the side to bring in some green, and the blend of ingredients is a little bit unique. It is a ratio, so you can make it for two or two dozen, and leftovers can even be zhuzhed for breakfast with an egg on top.

You can also adapt this easily to the tastes your family loves most by changing up the type of sausage or adding herbs or spices.

This version with sausages, grapes, tomatoes, beans, and torn bread is a hearty "something for everyone" meal for a family, but ratio-based so just as easy to make for one or a dozen.

Sheet Pan Supper
Credit: Getty / rudisill

How to make the "something for everyone" sheet pan supper

It's super easy and uses a very easy to apply ratio. Here's what to do for every two people you want to serve:

You'll need:

¼ loaf of hearty bread like sourdough or country bread (stale is just fine)

1 cup of whole seedless grapes

1 cup whole grape or cherry tomatoes

1 shallot (or ¼ onion)

1 can of your favorite beans

1 pound fresh or smoked sausage (this can be sweet Italian sausage, spicy merguez, smoky kielbasa, chicken apple, or even basic bratwurst)

1 jar of marinated artichoke hearts (optional)

Olive oil

White balsamic vinegar (optional)

Salt, pepper, chili flakes

1. Grease a sheet pan and preheat your oven to 350°.

2. Tear bread into rough chunks, about an inch large. Place the bread in a bowl.

3. Add grapes, tomatoes, and sliced shallot or onion. Toss.

4. Add beans, a generous dose of olive oil, a light drizzle of white balsamic vinegar (optional) and season everything with salt, pepper, and a pinch of chili flake if you are so inclined (a nice alternative to this is to dump in a small jar of marinated artichoke hearts instead of the oil and vinegar).

5. Spread the mixture evenly on the pan.

6. Prick sausages with a fork or the point of a knife. Nestle the sausages on top of the bread and vegetable mixture and bake for about 45 minutes, until the sausages are cooked through, and the grapes and tomatoes have burst.

Serve hot!

Don't love tomatoes or grapes? Just use the one you do like and double the amount.

Don't want to use sausages? Swap in chicken thighs.

Prefer to keep it meatless? Use small zucchini instead of sausages, and keep them whole to roast on top, or whole portobellos for that hearty feel.

Like garlic? Add a clove or two.

Love heat? Slice a fresh chili pepper and toss it in.