Justin Chapple at Food & Wine created this incredibly tasty rustic sheet pan bake. This dish is filled with sweet caramelized shallots (you need all of them), potatoes and spicy sausage. All the ingredients are set on a bed of peppery arugula finished with a fresh squeeze of lemon juice. Easy prep, easier clean-up, all in 45 minutes.
Sausage and Potato Roast with Arugula
Serves 4
1 3/4 pounds mixed unpeeled potatoes (red, Yukon gold, fingerlings or russet), if small/baby, cut in half, if larger, in 1-inch thick wedges
10 medium (about 1/2 pound) unpeeled shallots, halved
Olive oil
Kosher salt and freshly ground black pepper or red pepper flakes
1 1/2 pounds sweet Italian sausage, cut into 3-inch lengths
One 5-ounce package of baby arugula or one 8-ounce bundle, stemmed and chopped
1 tablespoon fresh lemon juice or white wine vinegar
Heat oven to 425 degrees. On a large rimmed baking sheet, toss the potatoes and shallots with 3 tablespoons olive oil, salt and a lot freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes. Toss and add sausage. Brush the tops with a bit of olive oil and return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage is cooked through.
Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste.
Adapted from: Food&Wine
