Thursday, April 2: Roasted Sausages + Veggies (Round 2!)
Sheet pan dinner tonight! Roasted up some teeny tiny potatoes, asparagus, and our favorite Seemore broccoli melt pork sausages. Rose wine too, of course (chilled, not roasted ;-)). Easy and delicious! Use whatever veggies or potatoes or sausages you have on hand.
The potatoes take the longest, so let’s get those cooking first. Take 1-1.5 pound tiny potatoes and slice in half (if using larger potatoes like Yukon Golds, cut into bite-sized chunks). Toss with a few TB olive oil and a large pinch of salt, and arrange on a half sheet pan, cut side down. Pop in a 425 oven for 15 minutes.
After 15 minutes, remove potatoes from oven and flip over. Nestle in 12-16 oz sausages (4-5 links) among the potatoes and put back in the oven for another 15 minutes. (Note: the sausages I used were pre-cooked, so they only take 10-15 minutes in the oven. If you’re using raw sausages, start them roasting in the beginning when you first put the potatoes in, as they’ll take closer to 30 minutes to cook through.)
At this time, also get your asparagus roasting. Toss one bunch of trimmed asparagus with a big glug of olive oil and pinch of salt and arrange in a single layer on a second sheet pan. Place in oven at the same time as when you put the sausage and partially cooked potatoes back in oven. (I like my asparagus still with some bite to them so I only cook for the final 15 minutes of potato/sausage cook time. If you like them cooked more, add them earlier. The thickness of the asparagus will also affect cook time, as thin delicate asparagus cooks must faster than the big fat stalks.)
When the potatoes, sausage, and asparagus are done, remove them from the oven. Make sure the sausages are warmed and cooked through, then remove from pan. Hopefully they will have released some delicious fat (and in the case of the broccoli melt sausages, some cheese!), so do yourself a favor and toss the potatoes around to coat them in this fat. YUM. Taste a potato and make sure they’re cooked through and tender, and properly seasoned. If not, put back in oven for a few minutes or season with additional salt. Test the asparagus as well. When everything is cooked and ready to go, serve and enjoy!