Recipes

sausage and potato roast with arugula

I realize that if you want to toss some sausages and vegetables on a sheet pan on a weekday night and roast them to crispy, self-seasoned blister, there are innumerable ways to do it. I’ve fiddled around with this broccoli and chunks of sausage; I’d intended to try a version with cherry tomatoes and garlicky croutons before my tomatoes went south. You may not need a recipe.


what you'll needlotsa shallotsready to roastan interruption arrives

But for me, so much of weeknight cooking is a random suggestion that pops into my feed that doesn’t have to be overtly revolutionary, just something I hadn’t considered before and immediately want to make before anything else. In a moment, I go from lethargically considering a bunch of options I’d rejected on previous evenings for various reasons to mentally calculating how long it will be until dinner and wishing it was now now now. Finding these moments is my primary cooking interest.

from the oven

This is also how this sausage and potato roast came about. It’s from Justin Chapple at Food & Wine, the same person who brought us this spaghetti pie, cacio e pepe style, i.e. he’s crazy clever. What called to me about this version were two things: the abundance of shallots that roast until they’re dark and sweet, and the abundance of arugula, meaning that this dish is protein, starch and salad at once, or the dinnertime equivalent of the praise-hands emoji. I also love that you finish it with lemon juice; a burst of acidity goes far to balance all of the flavors. It feels like a meat-and-potato main crossed with a fall salad. (I’ve already told my mother she should make it for dinner tonight, if you needed a bigger endorsement.)

does not want to wait for dinneradding the fresh arugulasausage and potato roast with arugulasausage and potato roast with arugula, mine

One week from today: When I talked about being obsessed with the kinds of recipes that made you want to cook right this moment, I was also talking about this: my second cookbook that comes out a week from today on 10/24. A book tour begins that evening right here in NYC. Boston, Toronto and Chicago follow before Halloween (when I’ll be home, stealing candy from my kids while they sleep, as per tradition) and Philadelphia and Washington DC right after. Almost two dozen cities in total, I hope this means we get to meet. [Tour Details]

But also some Black Bean Soup: I updated one of my favorite vegetarian (vegan without the crema finish) soups in the archives last week with (drumroll) InstantPot directions (in addition to the existing stovetop and slow-cooker ones). It doesn’t matter how you make it, only that you do.

Sausage and Potato Roast with Arugula


I ended up tweaking a few of the amounts — I needed weights for potatoes because I’m exacting and found a 5-ounce clamshell of washed baby arugula to be more than enough for the dish. And I needed more cooking time. Yours, too, will probably vary a little depending on the thickness and of your sausages and potato cuts. I can get shallots easily but I do think if they’re a pain for you to get that red onion wedges (I’d cut up 2 to 3 large ones) would work too.

  • 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°. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 tablespoons olive oil, salt (I use 1 teaspoon kosher), and a lot freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes, at which they’ll be barely beginning to color. Give them a toss and add sausages. Brush the tops with a little 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.

To finish: Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Serve right away.


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132 comments on sausage and potato roast with arugula

  1. Kim

    Hi Deb! Did you mean to link to a particular broccoli dish in the first paragraph? It reads as though you did, but the hyperlink is missing. Good luck on the book tour!

      1. deb

        Bwah! And yes, I think kale would be good, less delicate. My store has baby kale that’s like a tougher baby spinach in the salad greens section that would work well here. If thicker kale, I might actually roast it for the last 5 minutes to help it soften.

  2. Kerri

    I’ve made this recipe multiple times. I like it best with Chicken Sausages (healthier) and fingerlings. The lemon juice to finish is essential!!! Truly a fave.

  3. Hilary

    This looks yummy, and I am going to have to make it SOON. In other news, your black bean soup is a staple lunch for me, and I make it in the pressure cooker all the time. (It’s almost as good if you just dump everything in and let it cook as it is with a pre-sear.) Thanks for letting everyone else in on our secret!

  4. Deanna

    I’m loving sheet pan dinners…such easy clean up, and a good way to warm up my house (Melissa Clark’s Spicy Roast Chicken with potatoes and arugula is a recent favorite.)

    Off topic, but since I know you’re a fan of cakes with fun names, and I just made it last night, I wanted to see if you’ve ever made Lazy Daisy cake? In case you haven’t, and the name has you slightly curious It’s an oatmeal spice cake that when it comes out of the oven gets topped with a brown sugar/coconut/pecan mix, then goes back under the broiler to crisp the topping. It’s a one bowl cake, and so, so good.

    1. Julia

      I love Lazy Daisy cake, but I have always known it as a simple butter cake and no nuts in the topping. Do you have a recipe for the oatmeal spice cake version you can link?

  5. Erica

    Last week I made the kissin’ cousin to this recipe w/ evoo’d kale thrown onto the pan for the last minutes – but since arugula is my favorite green…..
    I’m volunteering @ the JCC in SF when you speak in Nov – not to sound too creepy but I refer to you as my little sister from another mother- and it will be so nice to hear you speak! So happy for you and the new book!

  6. JC

    My mother makes a version of this! She uses chicken thighs, sausage, potatoes, onion and fennel and cooks them all together on a sheet pan. It’s simple and amazing and we all love it. :)

  7. Is there a reason not to peel the shallots?
    I often do roasted whole onions, in their peel and all soft and caramelized when you cut inside, like a baked potato. But if the shallots are halved, they no longer are in a kind of envelope. And I can just hear the complaints about having to peel off the shallots. So I’m looking for the justification to shoot back at them.

  8. Deb I was just lamenting I had nothing to cook for dinner and now you’ve given me this of which I have everything already in my kitchen for it. Thank you for saving me from another night of take.

  9. devograd

    Instant Pot directions in recipes, yay! I’ve been hoping you’d get one so you could provide some recipe inspiration.

    If you adapt more recipes in the future, could you please add an “Instant Pot” or “Pressure Cooker” tag so it’ll be easy to find them?

    Also, I hardly ever comment, so now seems like as good a time as any to say thank you for this website and for sharing such good recipes with us!

    1. Writtenpyramids

      I just made this with tofurkey andouille sausage and chickpeas. I roasted the chickpeas at the same time as the potatoes and shallots. For the tofurkey, I cut it up into thinner slices (quartered legnth wise) and cut it to be about the legnth of the fingerling potatoes. After the potatoes were basically fully roasted, I added the sausage, lowered temp to 350 and cooked for 5-10 minutes. Remember, veggie sausage us usually pre cooked so you just want to warm it through and get a little crisp.

    2. Stephanie

      I love Trader Joe’s soy chorizo, and was thinking this will be a beautiful and yummy way to use it. (My omnivore hubby loves it, too!) Thinking like writtenpyramids that it should go in closer to the end. I like the chickpea idea, too…

  10. Cait

    Thank you thank you thank you for the millionth time for posting exactly what I didn’t know I wanted for dinner, exactly when I needed it. I’m pregnant and just a few weeks out from my due date, husband just found out he’s lactose intolerant, and all my favorite easy meals come covered in cheese, making it so hard to think of something I have the energy for by the time I get home from work, and that we’ll both be able to enjoy. This is 100% what we both need tonight and I can’t wait!

  11. Frances

    Thank you, thank you, for the realistic potato roasting time! I’ve seen many recipes lately that suggest you can roast cut up potatoes in 20 minutes. I suspect for SEO purposes so they can claim it’s a 30 minute meal? I appreciate your honesty, and this sounds yummy!

  12. Susan

    So..you’re telling us you have an InstantPot now? I’ve been so curious about this new hybrid pressure cooker/slow cooker appliance wondering how in the heck could that work! When you get home from the book tour with nothin to do but wonder how in the world will you fill the time..could you whip out a recipe and demo this bad boy for us? That’d be great!

      1. deb

        Ha! I have already joked that I think I will spend 25% of this book tour discussing the InstantPot because it’s on everyone’s mind! I have made four things in it to date: a grandma-style chicken noodle soup (from the new book, insanely good in it), the black bean soup above, a quick chicken taco filling (slightly riffed from that) and yesterday, this chicken broth. I think, like a slow-cooker, it’s good for many things but I think it helps to consider it less as The Best Way To Cook All The Things (although it’s quite good at what I’ve listed) as An Ideal Tool For People Who Don’t Want To Hover In The Kitchen. Much of the magic, is that you can put in whatever you want and walk away, help your kid with their homework, read the newspaper, whatever you’d rather be doing at the moment, and it dings when it’s ready and holds it warm for as long as you need. You can’t do that on a stove, you need to keep an eye on it. I think, like a slow-cooker, it excels at things that you want a soft texture on — braised meat, dried beans, soup, etc. It’s not going to crisp the edges of anything without a lot of voodoo. It’s ideal for things that otherwise take a while to cook — again, stock/beans/tougher meats — way too long for a weeknight for most.

        1. Wife To An Amazing Cook

          Thank you for this point of view. I’ve been hemming and hawing over purchasing one and this perspective is awesome.

          1. Sarah

            I just bought an Instant Pot or as my husband says, I “drank the cool-aid” and I completely agree that it’s great at slow-cooker type meals (soft texture etc.) but on a busy person schedule. Mine happened to come with the saute feature and when I made carnitas last week I figured I would give this button a go. The recipe calls for searing the pork first and I always skip this step because who wants to wash another dish? I was pleasantly surprised! It actually seared the meat as well as my cast iron pan and I didn’t have to wash an extra dish AND I had the added bonus that all the crispy bits from the searing were in the pot adding their yumminess. Plus I had perfect carnitas in an HOUR. Win-win-win.

          2. Stephanie

            I LOVE the INSTANT POT! I even bought a second one last Amazon Prime day. 2 weeks ago when we went apple picking, I made applesauce in 1 and apple butter in the other (cooked it fast like the applesauce, and then ended up slow cooking it for about 20 hours… the slow cooker function is imperfect, but it didn’t burn!). This weekend I wanted to make enchiladas–cooked soaked black beans in it while I took a shower. When they cooled enough to pour out of the pot, I cooked a whole butternut squash, unpeeled and uncut.

        2. Courtney

          Deb, I’ve also made your black bean ragout with the cumin crema from your first book in the Instant Pot – 45 minutes on high, 7 cups of water, and it’s great!

  13. Kate

    Why unpeeled shallots? Do they burn otherwise? Seems like unnecessary last-minute work to peel them post-cooking for either the cook or the eater, and I’m also pretty sure my kids would take one look and refuse to try them.

    1. deb

      Unpeeled get nicely roasted inside the skin, think roasted garlic cloves. But you can also peel them first. Honestly, peeling shallots is one of my least favorite things so I was happy to push the labor onto our plates, where they easily detach.

  14. I make a kind of riff on this that isn’t really a riff on this at all… just another sheetpan supper, really- chopped potatoes/ cooking chorizo/ garlic/ peppers onto a roasting tray for like 30 mins, then add cod/ hake/ similar firm white fish on top for 10-15 mins and EAT. Add gremolata/ garlic mayo/ etc if you’re feeling fancy. I’m normally not :)

  15. Deborah Weinstein

    Deb,
    I am truly amazed by your never ending creations and enthusiasm!! I have your enthusiasm, not the never ending creations.. I love love to cook.. since I was 10 or 12 and bake
    ( I never realized some do one or the other)
    WELL.. I made your banana chocolate marble
    bread ( cake) a few days ago !! FABULOUS!!
    I pre-ordered your book a few months ago.. wish I could get to a book signing.. I live an hour South if Boston.. hope to meet you one day!! Hurray for you and your blog and everything about you and your adorable family and FABULOUS BLOG!!
    You are AMAZING!!
    Sincerely..
    Deborah Amaral Weinstein ( Italian and Portuguese)

  16. Janet

    I recently read an article in the NYT about recipes being ruined by using a different brand of kosher salt than the recipe was tested with. What brand do you use? P.s. can’t wait for your book to arrive at my house!

    1. deb

      I, too, have strong opinions about salt. It drives me bonkers when a recipe doesn’t say which kind because 1 teaspoon of fine sea or table salt will seriously oversalt a recipe intended for kosher salt. I use Diamond kosher. It’s on the light side. 1 teaspoon of Morton or David’s kosher would be saltier.

      1. Emily S.

        This is helpful, thanks Deb. I’ve seen other food bloggers praise Diamond Crystal kosher salt, so I started buying & using it. Good to know that you like it, also.

  17. Deb, I always read these sheet-pan sausage recipes and get the impression that the sausage is supposed to roast to sticky, caramelized perfection–but when I roast sausages in real life, they always end up pale and languishing in a pool of hot sausage liquid. Is there some trick to keeping the juices in and getting the outsides to brown?

    1. deb

      You could spread it out to give them more space, i.e. air around them and they’ll brown better. (This one isn’t too tight but there’s no harm in more pan surface area.) Some sausages will be juicier than others; if watery, you could drain some liquid off although it has seasoning in it too. You can also really blast the heat at the end — maybe a minute under the broiler? Will ensure browned tops and hopefully any juices that remain will cook off. Hope that helps.

  18. Suzi

    Oh Deb, that glorious red headed cherub! She just takes my breath away. My grand children are 10 and 12 now, I miss this age. Thank you for sharing.

  19. Sophia

    Hi Deb! If I’m making this for a vegetarian (vegan) can you recommend a replacement for the sausage? We love this kind of simple tray bake + salad meal and I would instinctively substitute a very hearty bunch of mushrooms here, but I was wondering if you had other thoughts?

    1. Writtenpyramids

      Chickpeas were delicious. We did chickpeas and tofurkey sausage, but added the tofurkey (cut up) at the end for 5-10 minutes at 350

    2. Writtenpyramids

      Chickpeas were delicious. You can roast them at the same time as shallots and potatoes, and then add veggie sausage closer to the end

  20. Karyn

    Yum! This looks like a perfect Fall dinner and solves my “what are we having for dinner tonight” dilemma. It’s pouring with rain in Vancouver right now, more conducive to curling up on the couch than spending hours in the kitchen! If you can get to Oyama on Granville Island when you’re here, they have the best sausages and charcuterie. Really looking forward to the new book and the signing event on November 12th!

  21. Barbara

    HI Deb, I’m making this tonight for sure…as I’ve still got arugula in my garden that I need to eat, but my three kids won’t eat that much arugula- too peppery and bitter for them. Don’t you find that the case with your kids, or do they have amazingly mature palettes? Do you suggest another green to serve with this? I guess any green would do, but just wondering if you’ve “swapped” for your kids’ plates before. ( I often feel swapping out something just so that my kids will eat it is not “right,” but I gotta get them to eat, even if it feels like I’m not educating them on what good food really is….or that I’m not helping them broaden their range of taste!) PS: your daughter has beautiful hair. PSS: Can’t wait until you come to Vancouver BC :)

    1. deb

      My children have recently decided they like arugula. I suspect it’s the younger one; she likes it (she eats very little else so don’t be too impressed!) and thus my son (older) has to keep up. I’d use baby spinach otherwise. That said, the peppery-ness might be less noticeable due to the other strong flavors here (roasted onion, well-seasoned sausage).

    2. Rachael

      My kids are the same with arugula! I bought a mix of baby spinach and arugula at the grocery store and it was the perfect compromise :)

  22. Couldn’t you also throw a head of garlic doused in olive oil and wrapped in foil on the sheet and then spread on your potatoes and sausage? Or is that just evil?

  23. Colleen Nibler

    This was delicious- kids devoured it! I added 2 chunked, sweet potatoes to the sheet pans with the potatoes and shallots, then covered them with heavy duty foil for the first 15 minutes. Then I removed the foil and added 3 Gala apples, chunked, when I added the sausages. Used two Meyer lemons, zested and juiced. Dressed the arugula lightly with a mustard vinaigrette. Pomegranate arils would also have been a nice addition.

  24. Audrey

    I made this with andouille sausage! It was great. Small change though – I put in the sausages for about 20 mins. I figured that since the sausages were already cooked they wouldn’t need that long.

  25. Mary

    I do not typically comment unless I have made the recipe, but thanks for a recipe that exclusively includes things currently in my fridge and pantry. Most of all, you cleared up what was in my mind when I read your crazy busy book tour schedule: “What about Halloween?! You wouldn’t miss that special day with your kids, right?!” Ahh, priorities in order!

    1. deb

      No, never. Nor Thanksgiving nor any weekend day that’s not absolutely necessary for travel or any morning I can leave later and not have to miss breakfast and school drop-off. (And family is joining for various parts.) But I will be gone quite a bit — for an exciting purpose! And then I’ll be back and it will be like I never left. :)

  26. Made this recipe; it was delicious. I substituted leeks and red onions for the shallots (as that was what I had in the fridge) and just cut them into really big chunks. Worked really well.

    Love your recipes.

  27. Susan

    Delicious. I prepared the recipe this evening. Baked on my cast iron platter in a preheated 450 oven. Reduced heat to 435: everything browned perfectly. Definitely a keeper and will use a second round of leftovers in a canellini bean soup.

  28. Hi Deb! Did you mean to link to a particular broccoli dish in the first paragraph? It reads as though you did, but the hyperlink is missing. Good luck on the book tour!

  29. Rosemary

    This reminds me of a Jacques Pepin roasted sausage and potato dish, but with the update of the healthy arugula, bringing it into the way we like to eat now. Plus the lemon juice to make it sparkle. Love it.

  30. Lisa

    We ate this tonight — it was a hit! Threw some carrots in with the potatoes, finished with a grating of parm. Very excited for your book signing in Boston next week!

  31. Jennifer

    1. I made this for dinner with random potatoes and whatever sausage we had rolling around (“Bavarian Bratwurst”). It was amazing! We’re having it again on Wednesday

    2. I picked up the shallots from the farmer’s market this morning, and told the farmer who happened to be selling them what I was going to use them for. “Oh,” she said “I love Smitten Kitchen!”. Then I told her you’d be in Boulder on Dec 6, and we had a swoon-y fangirl moment. I think you’ll have a crowd, and I should call ahead!

  32. Amit Kumar Jha

    This is one of the best recipes I have seen online and I made it around 2 hours ago. It is really awesome.I did use some green chilies too and I feel you won’t mind that. I usually expect chili when ever I hunt for taste. I usually learn to cook online. I also bought today a pack of more than 1000 Indian recipes which are all healthy and I personally feel that it’s worth Sharing.
    Can be seen here http://a645exs475xcijw5bfp2vr5t1f.hop.clickbank.net/
    Thanks… and keep up this good blog.

  33. Andrea

    I made this last night, between dropping girl child off at Halloween party and cajoling stinky tween boy child into shower. It was super easy and very tasty exactly as written. Thanks for another great dinner on a ‘what are we eating tonight? I dunno’ night.

  34. Jessie

    This was delicious! I added lemon zest along with the lemon juice and used less arugula. I look forward to making this again, especially when o can spend more time enjoying it, rather than wolfing it down before needing to nurse my three month old. It was incredibly easy to prepare and have on the table in time for dinner.

  35. Emily R.

    I made this immediately once seeing this recipe pop up on your Instagram, and of course, blog. My husband eats like a picky 5 year old boy, doesn’t like most veggies or greens, but we both loved this! Will definitely be making it again and again this Fall and Winter!!
    Thank you for the great recipe Deb!

  36. Nancy H

    Apparently you are “too popular” up here in Boston. Your event is sold out. Sad for me, happy for you and the people more organized than I who got tickets earlier. I’m really looking forward to reading the cookbook. So many of your recipes are now family favorites.

  37. Sue

    I love every single recipe I have tried on your site. They opened a local food coop where I live in Pa with all locally sourced ingredients. I got a mix of fingering potatoes in purple, white and red and fresh sausage. Organic studios and shallots. The potatoes and shallots are cooking now and I’m going to add some halved grape tomatoes the last 15 minutes. The day after I bookmarked this, my college aged daughter who is a huge foodie emailed this recipe to me since she is the one that told me about this site originally when she made your luscious chocolate peanut butter cheesecake on THanksgiving with a Tates cookies crust. Huge fans. Thank you for your amazing and simple recipes.

  38. Rachael

    Wow wow wow. This was such a delightful dinner! Such simple ingredients I could not believe how flavourful it was. Mmmmmm I want to eat it again and again. Thanks Deb!

  39. I made this last night, using large chunks of red onion (shallots are difficult to find where I live) and koubasa (Ukrainian sausage). Delicious. My foodie spouse gave it a 10. I used a couple of casserole dishes (without lids) instead of a baking sheet, which increased the cooking time slightly. I will definitely make this again.

  40. KimW

    I had doubts, but liking all the ingredients and method I went for it, AND…. it’s better than I ever thought. Will be a new weekeday rotation. I used WFs chicken spicy Italian and Tuscan sausages. I also added 1/3 head of califlower to the last 15 minutes of cooking. And, a sprinkling of S&P and EVOO to the finished dish. Every thing was perfect after 55 minutes. The shallots are melt in your mouth. So good. Thanks once again Deb!

  41. Ellen

    If you haven’t tried this yet, MAKE IT TONIGHT! It’s amazing. Tears of joy for the way the savory sausage mixes with the peppery arugula, and the bright lemon juice, its over the top.

    One recipe note: I used 1/2 pound shallots which was only 3 for me (as opposed to 10)…would use more next time. Maybe our shallots are really heavy in Texas, ha.

  42. Hi Deb. I’m not on social media, but wanted to contribute to the #skfavorites tag, and decided to do it here, on the eve of your book release. And also wanted to say congratulations!

    First the recipes I haven’t seen on your skfavorites hashtag on insta recently: mushroom lasagna, feta salsa, cauliflower parmesan cake, buttermilk dressing, roasted carrots sheet bake, cauliflower sheet bake, blue cheese scallion drop biscuits, butternut chickpea tahini salad, roasted mushrooms, endives with oranges and almonds. And maybe some that you have mentioned recently, that I will repeat, because they are that good: butternut ricotta toasts, cauliflower cheese, lime feta mint crunchy salad, mushrooms and greens with toast, scalloped tomatoes.

    I’ve made a huge number of your sweet treats too, but I’ll save that list for another time. Also, maybe I’m nuts, but at the end of the day, the meal matters more to me than the treats, so we’ll stick with the list above for now :)

    All the best for the book release and book tour! It’s going to be fabulous.

  43. Alice K.

    I made this with 2 links of vegetarian sausages that I sauteed in a frying pan and added to the veggies when the veggies were done. I just wasn’t sure if vegetarian sausages would roast in the oven. I used baby spinach and red onion and one sweet potato (in addition to white potatoes). The dish turned out great.

  44. ljelgass

    I made this for dinner this weekend, and it was phenomenal! I don’t think of myself as a big arugula fan (I often find the bitterness overwhelming), but whether it is the “baby” nature of the arugula or the wilty nature of the arugula under the warm potatoes and sausages, or the tart lemon that cuts through the greens, this was delicious and balanced. Thanks for a tasty and easy-to-throw-together recipe!

  45. Danana

    Hi Deb – Another great recipe! I try to make your recipes exactly as written, but needed to substitute red onions for shallots as our store didn’t have any. Will try this again when I can find shallots. This made a great dinner, so delicious! Thank you!

  46. Catriona

    This was so so good and incredibly easy. Like some of you, I made it with chicken and kale sausage so didn’t have any of the extra oiliness that you might expect with regular Italian sausage. I forgot to add shallots or onions and it was still amazing. This one’s a keeper!

  47. Salina R.

    This may be my first time leaving a comment but I’ve made many of your delicious recipes. We are literally NEVER disappointed!!! This one was no exception. It was a beautiful, elegant feeling dish that was so SUPER EASY to get together for a weeknight…we have a 19 month old so quick and easy is the name of the game…Thank you, thank you, thank you for being you and sharing your immense talent with us!!!

  48. Lindsey

    Delurking here to say that this was fabulous. I had the ingredients so I did a mashup of this and the cauliflower with brown butter and pepitas. It was so good I’m making it again for dinner tomorrow. I’m just bummed I don’t have more cauliflower.

    Congratulations on the new book; looking forward to reading it.

  49. patti with an i

    Made this tonight! Delicious. Didn’t have sweet Italian sausage, so I used the lamb sausages and smoked duck sausages we did have. The lemon really pulls it all together.

    I checked out the original recipe. It calls for 20-25 minutes further cooking after adding the sausage pieces, rather than the 30-40 you specify. I made chunks that were more like 2 inches than 3, and they were completely done in 20 minutes.

  50. Sarah

    This was so delicious–and perfect for an easy weeknight meal. I used turkey sausages (the raw kind) and they were done closer to 25 minutes. My (almost) 7 year old will not eat anything leafy, but will happily scarf down grape tomatoes by the pint, so he had those on the side instead. Leftovers also reheated surprisingly well for lunch (I reserved some arugula to be added to the reheated roasted parts).

  51. Carina

    I’ve made this three times in the last two weeks. It’s just that easy and good. The latest variation involved chicken sausage, and the addition of apples and delicata squash. It was autumn on a plate in the best possible way!

  52. Jenna

    I made this and it was fantastic. My only changes were using beef herb sausages (as I don’t eat pork) and caramelised balsamic vinegar as I was out of lemons. Will definitely try it with lemon juice next time and may try chicken sausages next. I also added broccoli as my kids are big fans. A keeper of a recipe I’ll be adding to the rotation, thanks Deb!

  53. debbie bensadon

    I made this and LOVED it. I am a huge fan of garlic, so I tossed some cloves in to roast with the potatoes and sausages and it was soft, sweet and delicious. I agree with the previous post, the lemon makes it all come together.

  54. Meg

    Oh my! I can’t believe I never put these simple things together myself. Especially roasted shallots. I grated some fresh parm on top of the arugula. My dear one loved it so much he asked me to make it again 2 days later…..and loved it just as much again. So simple, so easy…..so utterly perfect.

  55. Brock

    Made this and it was amazinggg for a cold fall day. I would add more shallots than the 1/2 pound it suggests but I’m a huge fan of roasted onions/shallots in general!

  56. EBSmith

    Went straight for the white wine vinegar instead of the lemon juice, and 1 Tbsp seemed like too little, so I added 1/2 a Tbsp more. And I used sweet Italian turkey sausage. I am DEFINITELY making this again.

  57. Jenny

    Made this last night and loved it- next time I’ll try it with a more English style sausage for Brit husband, and add even more shallots. I used some French fingerling potatoes that were ‘on sale’ at WF and they were a great choice. Thanks for the super dinner idea- happy husband, kids and me. The lemon at the end is perfect.

  58. Laila

    Amazing! I made this with broccoli instead of potatoes and it was just perfect. My fiancé said it’s his new favorite dinner. So simple and delicious and satisfying. I’m going to make this over and over.

  59. manisha170

    Made this yesterday and sped up the process by steaming baby red potatoes in the microwave for 3.5 minutes before halving and tossing on a baking sheet with quartered red onions and pre-cooked chicken sausage. Broiled on low for about 7 minutes, then switched to high broil for 5 minutes, flipping everything halfway through the high broil. Made an awesome light lunch and was delicious reheated today for lunch – I didn’t mind the wilted arugula!

  60. Erica

    I couldn’t believe how easy and delicious this was! Perfect as written, though I would use even more shallots next time — they cook down to a savory, jammy consistency and are SO YUMMY.

    Will definitely make this again!

  61. Sarah M.

    I made this on Monday and have been super-enjoying it for lunch leftovers since then! I used chicken sausage since that’s all they had left at the grocery store when I went. I would like to try it with regular sausage next time as I found the chicken sausage a little dry.

    When I bring it for lunch, I bring a quart-sized sandwich bag stuffed with baby arugula, another baggie with my lemons halved, and a microwaveable container with the roasted potatoes/shallows/sausage. So then I can microwave the roasted stuff and dump it onto the arugula, then squeeze the lemon on. Prepare for lots of questions about what it is and ooohing and aaahing!

    Thank you, Deb, for making cooking so accessible. I learned to make this recipe (which I will definitely consider a staple moving forward!), and now I also feel like I know how to make just the potatoes and shallots for a side dish in the future. I know that I can trust your recipes because they always turn out well, and that takes out a lot of the anxiety in cooking for me.

  62. potato queen

    Good gravy, we did this last night, only with chicken apple snausage that we already had, and BROTHER is was good! Plus, I can see making it without the meat as a vegan meal OR as a side to some other meat. SO GOOD!

  63. Deborah Myers

    Just subscribed to your blog – is there a way I can save favorite recipes of yours?
    Also just bought the Instant Pot plus Melissa Clark’s “Dinner in an Instant” – can you recommend any other Instant Pot cookbook with recipes that mirror your style?

  64. Cari Miller

    There is no reason for something this simple to be so delicious – but it is! Thanks again for another winner. I’ve made it for dinner a few times, and this week made a big batch for a week’s worth of lunches. A lovely meal to look forward to!