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Categories:
potatoes baby carrots mushrooms extra-virgin olive oil honey rosemary salt freshly cracked black pepper sausage parsley
Viewed: 40 - Published at: 4 years agoIngredients
- 1 pound baby potatoes
- 2 cups baby carrots
- 8 ounces sliced mushrooms 2 cups
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey mustard
- 1 tablespoon dried rosemary leaves
- 1/2 teaspoon salt
- freshly cracked black pepper to taste
- 12 ounces Hillshire Farm(R) Beef Lit'l Smokies(R) Smoked Sausage
- 2 tablespoons fresh flat-leaf parsley leaves
Method
- Preheat oven to 425°F.
- Arrange potatoes, carrots, and mushrooms on a sheet pan.
- Be sure to use baby potatoes or fingerling potatoes that are about 3/4-inch wide so that all the ingredients cook at the same rate. Or, if you can't find potatoes this small, you can cut up bigger ones.
- Whisk together olive oil, honey mustard, and rosemary in a small bowl.
- Drizzle mustard mixture over vegetables. Sprinkle with salt and pepper. Toss with a flexible spatula until components are thoroughly coated.
- Bake sheet pan on middle rack of oven for 15 minutes.
- Pat sausages dry with paper towels. Remove sheet pan from oven. Scatter sausages over vegetables and stir with a flexible spatula to mix.
- Continue to bake until sausages and vegetables are browned and easily pierced with a fork, 15-20 minutes more.
- Check that sausages and vegetables are done. Remove pan from oven or add time as needed.
- Tear parsley into pieces with your fingers, scatter over sausages and vegetables, and serve.
