Quick, simple meal with only one pan.
Printingredients
- 1 1/2 lb. micro potatoes (about 1″ in diameter), new potatoes, and/or turnips cut into 1″ pieces
- 1/2 cup extra-virgin olive oil
- 1 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper
- 1 lb. (about 4-6 links) uncooked sweet or spicy Italian sausage
- 3 Tbsp. red wine vinegar
- 1 1/2 tsp. Dijon mustard
- 1 1/2 tsp. honey
- 1 bunch kale, cut into large pieces
preparation
- Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18×13″ rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among root vegetables. Roast, turning sausage and tossing vegetables halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.
- Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
- Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes.
- Separate sausage, vegetables, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
