{"id":1070,"date":"2017-03-27T10:03:41","date_gmt":"2017-03-27T14:03:41","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/grilled-vegetables-sausages-pan\/"},"modified":"2026-08-28T22:33:51","modified_gmt":"2026-08-29T02:33:51","slug":"grilled-vegetables-sausages-pan","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/grilled-vegetables-sausages-pan\/","title":{"rendered":"Sheet pan sausage and potatoes with roasted vegetables"},"content":{"rendered":"<h3>\ud83e\udd54 <strong>Sheet pan sausage and potatoes, the whole supper on one tray<\/strong><\/h3>\n<p>Potatoes, carrots, onions, and eight sausages. That&#8217;s the list. Everything roasts together at 425\u00b0F on one tray, the sausage fat drips down into the vegetables, and nobody has to stand at the stove turning anything. This is the version I make when the fridge is honest and the week has been long.<\/p>\n<p>The potatoes get a five-minute boil before they hit the pan. Skip that and you&#8217;ll pull out sausages that are done and potatoes that are still chalky in the middle. It&#8217;s a small extra pot, and it&#8217;s the difference between a good sheet pan dinner and a frustrating one.<\/p>\n<h3>\ud83c\udf2d <strong>Mix the sausages, and don&#8217;t be shy about it<\/strong><\/h3>\n<p>Sweet Italian, hot Italian, Toulouse, tomato-basil, fine herbs. Put four kinds on the same pan if that&#8217;s what&#8217;s in the package drawer. Each one leaks a different fat into the vegetables and the tray ends up tasting like more than one thing. That&#8217;s the whole trick, and it costs nothing.<\/p>\n<p>Herbes de Provence is the seasoning here, not Italian seasoning. Fennel bulb goes in with the sausages partway through, cut into wedges, and it turns sweet and soft in a way raw fennel never suggests it could. Whole garlic cloves, skin on, roast right alongside. You squeeze them out at the table.<\/p>\n<h3>\ud83c\udf71 <strong>One pan today, three lunches this week<\/strong><\/h3>\n<p>This keeps three to four days in the fridge, and the leftovers are better at repurposing than most roasted things. Warm salad with arugula and balsamic. A wrap with hummus and feta. An omelet. I&#8217;ve done all three off one tray.<\/p>\n<p>What it doesn&#8217;t do is freeze. The vegetables come back mushy and the roasted edges are gone for good. Eat it within the week and it earns its keep.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd54 Sheet pan sausage and potatoes, the whole supper on one tray Potatoes, carrots, onions, and eight sausages. That&#8217;s the list. Everything roasts together at 425\u00b0F on one tray, the sausage fat drips down into the vegetables, and nobody has to stand at the stove turning anything. This is the &hellip;<\/p>\n","protected":false},"featured_media":8830,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"sheet pan sausage and potatoes","_yoast_wpseo_title":"Sheet pan sausage and potatoes with roasted vegetables","_yoast_wpseo_metadesc":"Sheet pan sausage and potatoes roasted with carrots, fennel and asparagus at 425\u00b0F. 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