This has been one of my favorite easy weeknight meals for a very long time. It’s so endlessly adaptable, and always hits the spot with its deep caramelized flavors and variety of crisp textures. Also, if you’ve never roasted whole garlic cloves before, you’re in for a real treat. I hope you’ll add Roasted Sheet Pan Sausages and Potatoes with Asparagus and Garlic to your menu very soon!
How to make Sheet Pan Sausages and Potatoes-
This recipe really couldn't be easier, but there are a few things to keep in mind so you end up with the best meal possible.
First, try to make sure that your potatoes are all cut into about the same size pieces. This helps them to cook evenly.
Also, be sure that you evenly and generously coat everything with oil. You don't need puddles of oil on the pan, but everything will crisp up so much better if it has a nice even coating. That is why I recommend combining everything in a large bowl first instead of just drizzling right onto the pan. It allows you to be much more efficient in your oil usage.
Third, be creative and use what you've got! This is an ideal application for making do with what is in your fridge, freezer, and pantry.
A note about timing-
My rule of thumb for this recipe is 425°F for 45 minutes for the sausages and potatoes, and work backwards from there if adding a more delicate, quicker-cooking vegetable such as asparagus or tomatoes. In this instance, we’re adding asparagus in the last 10-15 minutes to allow them to get tender but not overcooked.
Sheet Pan Sausages and Potatoes with Asparagus and Garlic
Crispy sausages and potatoes, caramelized garlic, and perfectly tender asparagus. What's not to love? It’s so endlessly adaptable, and always hits the spot with its deep caramelized flavors and variety of crisp textures. Also, if you’ve never roasted whole garlic cloves before, you’re in for a real treat. Added bonus: barely any dishes to wash!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: Serves 4-6 1x
Ingredients
5 Italian sausage links (about 1 pound), cut in 2-3 pieces each
10 medium yellow or red potatoes, cut into halves/quarters
2-3 shallots, peeled and quartered
3 tablespoons olive oil, plus more as needed
¼ teaspoon fresh thyme
¼ teaspoon fresh rosemary
¼ teaspoon seasoned salt
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1-2 heads garlic, with end cut off
½ pound fresh asparagus
Grated parmesan for serving, optional
Chopped fresh parsley for serving, optional
Sour cream for serving, optional
Instructions
Preheat oven to 425°F. Arrange oven rack into the center position.
In a large mixing bowl add sausage, potatoes, and shallots together with the olive oil and seasonings and toss until evenly coated.
Transfer to a large rimmed baking sheet and spread out into an even layer. Add heads of garlic with the cut side facing up. Drizzle olive oil on the garlic.
Roast for 30 minutes, then turn the potatoes and sausages over. Add asparagus to the pan and toss to coat with oil. Roast another 10-15 minutes until asparagus is tender.
Remove from oven. Gently squeeze the garlic heads so the cloves pop out. Chop up the roasted garlic. Toss the garlic with the potatoes and sausages to evenly disperse.
Serve immediately, garnished with grated parmesan, fresh parsley, and sour cream if desired.
Keywords: sheet pan sausages and potatoes, roasted italian sausages, roasted garlic
Joan Duncan
Hi Mandy, I made your meatball recipe and I love it . I will try this one pan baked supper,. and you should provide ,mini options to fit this recipe, like corner beef and cabbage, etc. I'm enjoying your cookbook and trying new recipes. I met you in Gladwin, about 2.5 years ago . xo Joan from the UP