Description
This easy, sausage, potato and broccoli sheet pan dinner is a perfect hands-off 30 minute meal. Don’t skip the maple dijon sauce for dipping the potatoes!
Ingredients
Units
Scale
- 1.5 lbs. mini potatoes, halved
- 2 1/2 tbsps extra virgin olive oil, divided
- kosher salt & black pepper, to taste
- 1 1/4 lbs. sausages (pork, chicken, beef, etc)
- 1 head broccoli, chopped into florets (about 1 1/2 lbs.)
- 1/4 cup mayonnaise
- 1 1/2 tsps dijon mustard
- 1 1/2 tsps maple syrup
- 1 tsp grainy mustard
- fresh dill, for garnish (optional)
Instructions
- Preheat the oven to 425℉.
- Place the halved potatoes in a large bowl and toss with 1 1/2 tbsps olive oil and season well with salt and pepper. (1 tsp kosher salt is recommended for this amount of potatoes). Place on a large rimmed baking sheet and spread them out, cut side down. Transfer to the oven and cook for 15 minutes.
- Meanwhile, heat a medium sized skillet over medium heat and drizzle with a tiny splash of olive oil, just so the sausages don’t stick. Once hot, add the sausages and cook, searing until lightly browned on all sides, about six minutes total. Adjust the heat as necessary to avoid burning.
- Pour the broccoli into the same bowl used for the potatoes and toss with the remaining 1 tbsp of olive oil and season well with salt and pepper.
- After the potatoes have been in the oven for 15 minutes, remove the baking sheet and move the potatoes to one side. Add the sausages and broccoli and return to the oven. Cook for 12 to 14 minutes, until everything is cooked through and the sausages reach an internal temperature of 160℉ for pork and 165℉ for chicken/turkey.
- While everything is in the oven, make the dip. In a small bowl, whisk together the mayonnaise, dijon, maple syrup and grainy mustard until smooth. Season with a small pinch of salt and pepper.
- Divide the sausage, potatoes and broccoli onto plates and garnish the potatoes with dill (if using). Serve with the dip and enjoy!
Equipment
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ThermoWorks ThermoPop 2 — Best Value Instant Read Thermometer – Cayenne Pepper Red
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Pork sausage: use a chicken, beef or other type of sausage here. Use whatever you like the best. I usually have hot Italian on hand so tend to use that the most.