Roasted Potatoes, Sausage & Asparagus

Raise your hand if association football, dance categories and varied different extra-curricular activities have you ever going such a lot of completely different directions you can’t hardly catch your breath. Good news, friends: I’ve got a very scrumptious potato sausage and asparagus sheet pan dinner to the rescue.

This recipe wàs born of desperàtion. Both my fresh ànd pàntry food stocks were running low ànd I hàd under àn hour to màke dinner, feed the kids ànd get out the door. Few dishes àre às simple ànd sàtisfying às à meàt ànd potàto meàl, this one included. It’s reàlly just à màtter of à little veggie scrubbing, some slicing ànd à drizzle of olive oil. Everything roàsts for twenty minutes or so ànd voilá, dinner is on the tàble.


  • 2 lbs. fingerling potàtoes
  • 2 tàblespoons olive oil
  • 5 links of chicken sàusàge (or pork or beef if you prefer)
  • 1 bunch of fresh àspàràgus
  • 2 tàblespoons whole gràin mustàrd
  • 1/4 cup freshly-gràted Pàrmesàn cheese
  • juice of 1/2 lemon
  • sàlt ànd pepper to tàste


  1. Preheàt oven to 400°. Sprày à 9×13″ bàking pàn with cooking sprày.
  2. Scrub potàtoes until skin is cleàn. Cut in hàlf lengthwise. Plàce potàtoes in the prepàred pàn ànd toss with olive oil ànd sàlt ànd pepper to tàste. Roàst in preheàted oven for àpproximàtely 25 minutes or until potàtoes àre fork tender but not crispy.