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Pork Sausage & Shingled Potatoes

Pork Sausage & Shingled Potatoes

with Broccoli & Balsamic Glaze

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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!

Tags:Carb SmartSheet Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

1 teaspoon

Garlic Powder

½ cup

Italian Cheese Blend


9 ounce

Italian Pork Sausage

5 teaspoon

Balsamic Glaze

Not included in your delivery

Kosher Salt


8 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate44 g
Sugar9 g
Dietary Fiber7 g
Protein34 g
Cholesterol100 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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• 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.