A wonderful sheet pan dinner that takes minutes to prepare and ready to serve in 30 minutes.
This is the perfect dish for the season!
1# uncooked sweet or spicy Italian sausage, or kielbasa , cut into 4 pieces
1# fingerling potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
1 # winter vegetables: rainbow carrots, parsnips, butternut squash, sweet potatoes, broccoli, brussels sprouts, or a combination, cut into 1” chunks
½ cup The Olive Scene Wild Rosemary Olive Oil, divided
2 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1# uncooked sweet or spicy Italian sausage, or kielbasa
1 rounded teaspoon Dijon mustard
1 teaspoon honey
1 large bunch Tuscan kale, beet tops or collard greens, stems removed, and leaves torn into large pieces
Preheat oven to 450°F.
Toss potatoes and vegetables with 2 Tbsp oil, 1 tsp salt, and ½ tsp pepper on an 18x13" rimmed baking sheet (line with foil for easy clean up).
Nestle the sausage pieces among vegetables.
Roast, turning sausage and tossing vegetables halfway through, until vegetables are
lightly browned and just barely fork-tender and sausage is just cooked through, around
15- 20 minutes.
Meanwhile, whisk vinegar, mustard, honey, and remaining salt and pepper in a large
bowl. Continue whisking while drizzling in the remaining 6 Tbsp olive oil, to make a
vinaigrette. Remove about ¼ cup of the dressing to a small bowl or pitcher and reserve
it for serving.
Toss the greens into the bowl with the remaining dressing, (about 2 Tbsp) and use
your hands to massage the dressing evenly into leaves.
Scatter the dressed leaves in an even layer over the sausage and potatoes. Roast,
tossing the greens halfway through, until the greens are tender and charred in places,
about 3–5 minutes.
Move the sausage to one side of the sheet pan, and the vegetables to the other to serve
rustic style in the pan. Or remove the sausage to a serving platter, and the vegetables to
a bowl to serve.
Serve with the reserved dressing.
*Substitute salmon or shrimp for the sausage. Roast just the vegetables for 10 minutes, before adding the shrimp, or nestling the salmon between the vegetables. Roast for 10 additional minutes while proceeding with step #4.
*For a nice alternative to New Year’s Pork and Sauerkraut: While sausage and vegetables are roasting, place a bag or jar of prepared sauerkraut in a saucepan with a couple of tablespoons of chicken stock. Bring to a simmer and cook 5 minutes, tossing halfway through. Spoon sauerkraut onto plates and top with the roasted sausage and vegetables.
* recipe adapted from Epicurious