Sheet pan suppers are a welcome way to use Little potatoes and whatever else you have on hand. Sausages cook quickly whether from frozen or fresh, assuring a very tasty supper, and only one pan to clean up.
- Small bowl
- Baking sheet
- 1.5 lbs Little Potatoes
- 8 fresh or smoked bratwurst style sausages
- 2 zucchini, cut into 1 inch wedges
- 1/2 onion, cut into 1 inch wedges
- 2 cups cherry tomatoes
- 2 Tbsp olive or canola oil
- 2 Tbsp mixed herb seasoning, no salt preferred
- 2 Tbsp Dijon mustard
- 1 Tbsp maple syrup
Preheat oven to 400 °F. Prepare all vegetables and place on a large shallow pan or baking sheet with sides.
In a small bowl whisk together oil, seasoning, mustard, and syrup.
Drizzle half this mixture over the vegetables and toss to coat. Move to one side of the pan.
Place sausages on the other side of the pan and brush lightly with a little sauce.
Roast for 30 to 35 minutes until Little potatoes and sausages are cooked through and golden.
Drizzle with remaining mustard maple sauce before serving.