Weeknight dinners just got a whole lot easier and more delicious. Imagine coming home after a long day and knowing that with just a handful of ingredients and minimal effort, you can whip up a hearty, wholesome meal that leaves everyone at the table satisfied. This sheet pan recipe with sausage, potatoes, and garlic scapes is a culinary game-changer. The combination of savory sausages, crispy roasted potatoes, and slightly charred garlic scapes delivers a burst of flavors that are sure to become a family favorite.
The beauty of this dish lies in its simplicity. A quick toss of potatoes in olive oil and herbs, a squeeze of lemon juice on the garlic scapes, and a little time in the oven is all it takes. The sausages sit atop the vegetables, soaking up all the deliciousness and cooking to perfection. It's a one-pan meal that makes cleanup a breeze, leaving you more time to relax and enjoy your evening.
Customizing This Dish
- Sausages: Try different varieties like chicken, turkey, or even a plant-based sausage for a vegetarian option.
- Potatoes: While baby potatoes are great, you can use any potato variety you like. Just be sure to cut them into similar-sized pieces for even cooking.
- Garlic Scapes: If garlic scapes are hard to find, substitute with green beans, asparagus, or even bell peppers for a different twist.
Storing and Reheating Leftovers
If you have any leftovers (which is rare because it’s so delicious!), storing and reheating is simple. Place the cooled sausages, potatoes, and garlic scapes in an airtight container and refrigerate for up to 3 days.
When you're ready to enjoy your leftovers, you have a couple of options for reheating:
- Oven: Preheat your oven to 350°F. Spread the leftovers on a baking sheet and heat for about 15 minutes, or until warmed through.
- Microwave: For a quicker option, place a portion on a microwave-safe plate and heat on high for 2-3 minutes, stirring halfway through.
Sheet Pan Sausage, Potatoes, and Garlic Scapes
- 4 sausage links (Italian or your preferred variety)
- 1.5 lbs baby potatoes, halved
- 1 bunch garlic scapes, trimmed and cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried parsley
- 3 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (optional for garnish)
- Preheat your oven to 375°F . Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large mixing bowl, toss the halved baby potatoes with 1 1/2 tbsp of olive oil, dried thyme, dried parsley, minced garlic, salt, and pepper until evenly coated. Spread the potatoes out in a single layer on the prepared baking sheet.
- Place the baking sheet with the potatoes in the preheated oven and roast for 10 minutes.
- While the potatoes are roasting, toss the garlic scapes in the same mixing bowl (no need to clean it) with the remaining 1 1/2 of olive oil, salt, and lemon juice.
- After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Stir the potatoes then add the garlic scapes to the baking sheet, spreading them around the potatoes. Arrange the sausage links on top of the vegetables.
- Return the baking sheet to the oven and roast for an additional 25-30 minutes, or until the sausages are cooked through, the potatoes are tender, and the garlic scapes are beginning to char slightly.
- Remove the baking sheet from the oven using oven mitts. Let it cool for a few minutes. Serve the sausages and vegetables hot, garnished with lemon wedges and fresh parsley if desired.
