This easy sheet pan dinner is perfect for that in-between season when summer tomatoes are still abundant but you’re starting to crave heartier meals. Sausage and potatoes roast until golden while cherry tomatoes burst and get sweet and jammy. Toss it with peppery arugula in a bright mustardy dressing and finish with fresh herbs and Parmesan.
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1.5 lb yellow potatoes, cut into ½-1-inch sized pieces
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¾ tsp kosher salt, divided
- 1 lb bulk raw Italian sausage*
- 1 pint cherry tomatoes
- 5-6 cups arugula
- ½ cup grated or shaved Parmesan
- Roughly torn fresh basil (or parsley)(optional)
For the dressing:
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp maple syrup or honey
- ¼ tsp kosher salt
- *If you can’t find bulk Italian sausage, you could also use precooked Italian sausage, cut into thick pieces. Increase the olive oil to 2 tbsp for the potatoes.
- *Some sausage has a much higher fat content than others. So if you find there is an unpleasant amount of oil on your baking sheet, use a slotting spatula to scoop everything off (and disregard the note below!).
- Note: ~ if you plan on eating the entire recipe, you can add the arugula to the baking sheet and toss it directly on there, then add to your bowl and drizzle with the dressing etc…
Instructions
- Preheat the oven to 450°F or 425°F convection. Line a large rimmed baking sheet with parchment paper.
- Add the potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the oregano, garlic powder, ½ teaspoon salt, and some black pepper. Toss thoroughly and spread into an even layer. Bake for 15 minutes.
- Remove from the oven. Tear the sausage into ping-pong-ball-size chunks (or roll into balls) and nestle them among the potatoes. Scatter the tomatoes all over and sprinkle them all over with ¼ teaspoon salt and drizzle with a touch of olive oil, rolling the tomatoes in the oil to make sure they have a light coating.
- Bake for another 20 minutes or until the sausage is cooked through, the potatoes are tender and golden, and the tomatoes have begun to burst.
- Add the dressing ingredients to a jar with a lid and shake vigorously to combine.
- Add arugula to your bowl along with the sausage, potatoes, and tomatoes, scooping any tomato juices from the pan if possible. Drizzle with some of the dressing and toss to combine. Top with Parmesan and fresh basil.
Items you can prep ahead (optional)
- Make the dressing
- Cut 1.5 lb yellow potatoes into ½-1-inch sized pieces
Substitutions:
- To make vegetarian, replace sausage with a can of beans. Gently toss the beans in 1 tablespoon olive oil and ½ teaspoon salt before adding to the sheet pan.
- Replace all or sub some of the potatoes with other root veggies, like carrots, winter squash, etc…
- You can use kale or spinach in place of arugula.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up the sausage/potatoes/tomatoes in the microwave until just warm or in a covered skillet. Toss with arugula, dressing, etc…
- Add a scoop of beans into the mix.
- Eat for breakfast with fried eggs.
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