Sheet pan sausage and potatoes with roasted vegetables

Name: Sheet pan sausage and potatoes with roasted vegetables
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: 15 small potatoes (about 1 1/2 lb / 750 g), cut in 2 or 3, boiled 5 minutes; 2 Spanish onions, cut in large wedges; 5 large Nantes carrots, cut in half lengthwise, then crosswise; 3 tbsp (45 ml) olive oil, plus a drizzle for the second round; 1/2 tsp (2.5 ml) herbes de Provence; 8 mixed pork sausages (sweet or hot Italian, Toulouse, tomato-basil, fine herbs); 11 oz (325 g) asparagus, ends snapped off, halved lengthwise; 1 large fennel bulb, base and stalks removed, cut in 8 wedges; 8 whole garlic cloves, skin on

Preparation 45 min
Cooking 55 min
Servings 4
Freezing Not recommended

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Ingredients

15 small potatoes (about 1 1/2 lb / 750 g), cut in 2 or 3, boiled 5 minutes
2 Spanish onions, cut in large wedges
5 large Nantes carrots, cut in half lengthwise, then crosswise
3 tbsp (45 ml) olive oil, plus a drizzle for the second round
1/2 tsp (2.5 ml) herbes de Provence
8 mixed pork sausages (sweet or hot Italian, Toulouse, tomato-basil, fine herbs)
11 oz (325 g) asparagus, ends snapped off, halved lengthwise
1 large fennel bulb, base and stalks removed, cut in 8 wedges
8 whole garlic cloves, skin on

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Preparation

Preheat the oven to 425°F (220°C).
On your largest sheet pan (or spread over two), lay out the potatoes, onions and carrots. Add a good drizzle of olive oil, about 3 tbsp (45 ml), the herbes de Provence, salt and pepper, then toss until everything is coated.
Roast for 20 minutes to get real color on them. Toss once halfway through.
Pull the pan out and add the sausages, asparagus, fennel and garlic cloves. Add a thin drizzle of olive oil and toss with the rest. Back in the oven for about 25 minutes, or until the potatoes give easily to a fork and the sausages are browned and cooked through. Toss once or twice along the way. Serve with a fresh arugula salad.