Description
This Potato Sausage and Asparagus Sheet Pan Dinner is a quick, easy, and healthy meal perfect for busy weeknights. Featuring fingerling potatoes, chicken sausage, and fresh asparagus, this dish is seasoned with olive oil, whole grain mustard, and a touch of lemon juice, then roasted to perfection.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 1 pound Italian sausage, sliced into rounds
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Prepare Seasoning Mixture: In a large bowl, combine the olive oil, dried rosemary, dried thyme, garlic powder, salt, and black pepper. Mix well.
- Coat Potatoes and Sausage: Add the halved baby potatoes and sausage rounds to the bowl. Toss to coat them evenly with the seasoning mixture.
- First Roast: Spread the potatoes and sausage in a single layer on a large baking sheet. Roast in the preheated oven for 20 minutes.
- Add Asparagus: Remove the baking sheet from the oven and add the asparagus pieces. Toss everything together and spread out in a single layer again.
- Final Roast: Return to the oven and roast for an additional 15 minutes, or until the potatoes are golden and tender, the sausage is cooked through, and the asparagus is crisp-tender.
- Finish and Serve: Squeeze lemon wedges over the top and garnish with fresh parsley before serving.
Notes
- You can substitute fingerling potatoes with red potatoes or Yukon Gold if preferred.
- Adjust the seasoning to taste and add extra veggies if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg