Sheet Pan Supper

Sheet pan suppers are all the rage these days, promising quick and simple meals in one pan and utilizing only the oven. I took advantage of the NYTimes recipe for sausage and potatoes and gussied it up a little.


First roast some Yukon gold potato wedges with fresh shallots, olive oil, salt and pepper. After 20 minutes, add fresh Italian pork or chicken sausage cut into 3 inch lengths, and spread out on sheet pan. After 30 minutes in a 425 oven, everything should be roasty toasty. Toss the sausage mix with a couple of large handfuls of fresh arugula and toss. Squeeze a lemon all over the mixture and add seasoning if needed. I added a little creme fraiche when I served. This was a delicious meal that was a perfect choice for one of the first cold nites of the fall…


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