When you’ve got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one’s an easy crowd-pleaser.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.
Step 2
Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, ¾ tsp. salt, and ¼ tsp. pepper in a large bowl. Pour about ¼ cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
Step 3
Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes.
Step 4
Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
Editor’s note: Head this way for more of our best sausage recipes →
Recipe notes
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