I love when the finished product looks almost just like the picture! When I sent a side by side of this meal and the recipe that inspired it from The New York Times, Kevin said mine looked better! All I can say is, this new spin on a sheet pan supper is my jam!
My Covey Rise boxes have had spring onions in them a lot. Or so I thought, it is actually green garlic! No matter though, the tops taste the same! I had potatoes in that box as well as parsley and turnips. I thought the turnips were radishes and pickled them for my salads. When this recipe popped up in my weekly email from New York Times Cooking, I knew I could use what I had to make this delicious.
I subbed artichokes and pickled turnips for the sauerkraut and used chicken andouille sausage. You can use any briny thing you have on hand for the sauerkraut if you are out, or just leave it out. Any sausage will do, and any green tops will work. The potatoes were just to the perfect roast and don't get me started on the mustard sauce, hold cow it was delish. So make this, or riff on it, you will love it! Full recipe to follow the montage
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| Look at this full plate of delicious! |
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| The Cast. |
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| Standing in for sauerkraut, briny and delicious artichokes and turnips. |
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| One of my first organized sheet pan suppers! |
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| Do not skip the sauce! |
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| All ready to plate and sauce! |
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| Pin it and make it sometime for you and yours! |
Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard (Adapted from the New York Times)
1 ½ pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
1 ½ cups drained jarred artichokes (I added picked turnips to get to that amount because I was low)
5 garlic cloves, thinly sliced
½ cup extra-virgin olive oil
Kosher salt and black pepper
2 pounds sausage of your choice
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons coarse or Dijon mustard
1 tablespoon minced shallot or onion
1 tablespoon lemon juice
Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, artichokes, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes. Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer. While the sausages roast, in a small bowl, combine the 2 tablespoons parsley with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper. Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.
Happy Cooking!
Missy
Happy Cooking!
Missy
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