Sheetpan Roast Sausage, Tomatoes and Potatoes with Arugula
Roasted sausage with jammy tomatoes and potatoes, topped with arugula and a honey dijon dressing. Hot tips: - substitute red or yellow potatoes for fingerling potatoes. - substitute any salad green for arugula
Serves 2-3
Prepare Ingredients
01
| 1 lb. | italian sausage |
| fingerling potatoes | |
| 4 medium | shallot |
Cut sausage into 2-3” pieces. Cut potatoes in half or quarters, lengthwise. (If using red or yellow potatoes cut in half and then cut into 2-3 wedges per half). Peel and cut shallots into quarters, lengthwise.
Roast Sausage, Tomatoes and Potatoes
02
| 1 package | cherry tomatoes |
| 3 Tbsp. | olive oil |
Heat oven to 425F.
Toss sausages, potatoes, shallots and cherry tomatoes with olive oil. Roast 20 minutes. Toss and roast another 10-15 minutes.
Honey Dijon Dressing
03
| 2 Tbsp. | olive oil |
| 0.5 | lemon |
| 1 Tbsp. | mayonnaise |
| 1 Tbsp. | honey |
| 2 tsp. | grainy dijon mustard |
| 1 tsp. | smooth dijon mustard |
| 0.13 tsp. | salt |
Juice half of lemon. Whisk ingredients together until well combined.
Serve
04
| arugula |
Serve roasted sausage and vegetables, top with arugula and dressing.