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
1/4 teaspoon fresh thyme
1/4 teaspoon fresh rosemary
1/4 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 heads garlic, with end cut off
1/2 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