Sausage and Greens Sheet-Pan Dinner
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 3/4 tsp. kosher salt, divided
- 1 1/2 tsp. dijon mustard
- 1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
- 1/2 cup extra-virgin olive oil, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 lb. (about 4 links) uncooked sweet or spicy italian sausage
- 3 tbsp. sherry or red wine vinegar
- 1 1/2 tsp. honey
- 1 large bunch tuscan kale or collard greens, stems removed, leaves torn into large pieces
- Carbohydrate 8 g(3%)
- Cholesterol 86 mg(29%)
- Fat 63 g(96%)
- Fiber 1 g(5%)
- Protein 17 g(34%)
- Saturated Fat 17 g(83%)
- Sodium 855 mg(36%)
- Calories 665
Preparation Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 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. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 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. 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. Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
Preparation Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 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. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 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. 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. Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
