Active Time

　　15 minutes

　　Total Time

　　25 minutes

　　When you’ve got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one’s an easy crowd-pleaser.

　　

Ingredients

4 servings

　　1½ lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces

　　½ cup extra-virgin olive oil, divided

　　1¾ tsp. kosher salt, divided

　　½ tsp. freshly ground black pepper, divided

　　1 lb. (about 4 links) uncooked sweet or spicy Italian sausage

　　3 Tbsp. sherry or red wine vinegar

　　1½ tsp. Dijon mustard

　　1½ tsp. honey

　　1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces

　　

Step 1

Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.

　　

Step 2

Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, ¾ tsp. salt, and ¼ tsp. pepper in a large bowl. Pour about ¼ 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.

　　

Step 3

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.

　　

Step 4

Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

　　Editor’s note: Head this way for more of our best sausage recipes →