Pork Sausage & Shingled Potatoes
with Broccoli & Balsamic Glaze
We can’t decide what we love more about this dish: the rich, comforting flavors, or the minimal cleanup involved! Everything roasts together on just one sheet pan: Italian pork sausage, tender broccoli, and thinly-sliced potato rounds that are layered with melty cheeses. For the ultimate rich, sweet, and savory finishing touch, sticky balsamic glaze is drizzled over top. It doesn’t get better than this, folks!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
1 teaspoon
Garlic Powder
½ cup
Italian Cheese Blend
(Contains Milk)
9 ounce
Italian Pork Sausage
5 teaspoon
Balsamic Glaze
Not included in your delivery
Salt
Pepper
8 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. • Cut potatoes into ¼-inch-thick rounds. (TIP: Cutting your potatoes into thin, uniform slices here is key! This will help them all roast at the same pace.) Cut broccoli florets into bite-size pieces if necessary.
• In a large bowl, toss potatoes with garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Evenly sprinkle potatoes with Italian cheese. • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, in bowl used to season potatoes, toss broccoli with a large drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 5 minutes, carefully add broccoli and sausage* to empty side of same sheet. (For 4 servings, add broccoli and sausage to a second sheet; roast on top rack.) • Roast on middle rack until sausage is cooked through, potatoes are golden brown, and broccoli is tender and lightly browned, 15-20 minutes more.
• Transfer roasted sausage to a cutting board. Once cool enough to handle, slice on a diagonal into bite-size pieces. TIP: If you prefer, feel free to skip the slicing. • Drizzle sausage and broccoli with as much balsamic glaze as you like and serve with cheesy potatoes.
