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After about 15 minutes, open the oven door to let out some steam. It also helps with browning the vegetables, but be very, very careful that you don’t burn yourself with the heat. When demonstrating, she came at the oven from an angle and leaned her face away from the door until a huge steam cloud dissipated.

The meal itself was hot and extremely savory. She places the sausages on top of the vegetables, so any juices that run off get soaked up by the potatoes, bell peppers, and onions.

The second sheet pan she prepared swapped out the vegetables for a whole slew of mushrooms, three varieties — shiitake, button, and bell. She’s particularly partial to the shiitake, but the other two came in a box of mixed mushrooms.

In this case, Monier did very little prep work. Most of the mushrooms were close to the same size, and the few that were smaller turned a little crispier, adding some crunch to the dish.

She finished up the meal with a personal favorite, something both tasty and healthy — sunflower seed butter cookies.

A few days after the interview, she followed up with another sheet pan recipe that might be popular with those of us from Southern families … a low country boil.

It can’t be done one-to-one, to my chagrin, but take the traditional sausage, shrimp, and small red potatoes and substitute smaller chunks of corn or kernels for the cobs.

“Taylor, as I have been thinking about your idea of low country boil sheet pan supper, I think a few additions are important,”Monier says.

“We need to add some corn and 1-2 teaspoons of Old Bay seasoning. Frozen kernels would work well. Obviously, this isn’t an exact replica, more the idea of it. I think it comes closer with the addition of corn and Old Bay. Please feel free to ask any questions about food or otherwise.”

• For details, visit themysticalkitchen.com or call Monier at 210-381-9335 for a free consultation.