Sausages With Lemon Rosemary Roast Potatoes

Sausages and potatoes, a match made in heaven! This recipe takes it to a whole new level by adding a burst of citrus and herbaceous flavors.

The lemon and rosemary add a bright, refreshing twist to the classic combo, making this dish perfect for a cozy dinner or a casual gathering.

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1-inch wedges
• 2 pounds Yukon gold potatoes, peeled and cut into 1-inch wedges
• 2 tablespoons olive oil
• 4 sausages, such as Italian sausage or Chorizo, sliced
• 2 lemons, zested and juiced
• 4 sprigs fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

Preheat the oven to 425°F (220°C).

Line a large baking sheet with parchment paper or a silicone mat.

Place the sweet potatoes and Yukon gold potatoes on the prepared baking sheet in a single layer, leaving some space between each wedge to allow for even roasting.

Drizzle the olive oil over the potatoes and sprinkle with salt and pepper to taste.

Toss to coat evenly.

In a small bowl, whisk together the lemon zest, lemon juice, chopped rosemary, garlic, salt, and pepper.

Brush the mixture evenly over the potatoes, making sure they’re all coated.

Roast the potatoes in the preheated oven for 25-30 minutes, or until they’re tender and golden brown, flipping them halfway through the cooking time.

While the potatoes are roasting, heat a large skillet over medium-high heat.

Add the sliced sausages and cook for 5-7 minutes per side, or until they’re browned and cooked through.

Once the potatoes are done, remove them from the oven and serve hot with the cooked sausages.

Notes

You can adjust the amount of garlic and rosemary to your taste, and feel free to use other types of potatoes like red bliss or Russet if you prefer.

Make sure to slice the sausages thinly so they cook evenly and quickly.

If using Italian sausage, you might want to add some diced onions or bell peppers to the skillet for extra flavor.

To make this recipe more substantial, add some steamed broccoli or green beans on the side.

You can also make the lemon-rosemary mixture ahead of time and store it in the fridge for up to a day.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 20g