I hope everyone had a great Memorial Day weekend and kickoff to summer! I was grateful to get to the beach for the first time on Saturday and got in a little pool time at a friends’ bbq yesterday. Unfortunately, it rained today so this sheet pan dinner was the perfect dish to make for such a dreary, damp day. The kale and potatoes turned out nice and crispy, and the roasted red onion added just the right amount of sweetness to balance out the savoriness. If it’s not too hot to turn the oven on, this will be one of my go-to dishes this summer! It’s easy prep and cleanup too since you’re only using one pan.
1 package Al Fresco Garlic Chicken Sausage links, sliced into 1/2 inch pieces on the diagonal
1 pound Baby Ruby Gold potatoes (or baby reds), washed and sliced into 1/2 inch pieces
12 ounces (roughly) kale, stems removed, rinsed, dried, and torn into bite size pieces
1 small red onion, cut in half from root to stem (bulb removed) and then cut into 1/4 inch slices on an angle
6 tablespoons olive oil, plus extra for drizzling
3 tablespoons red wine vinegar
4 sprigs fresh rosemary
Freshly ground black pepper
Preheat oven to 450ºF. Arrange potatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 10 minutes. Remove pan from oven and reduce heat to 350ºF.
While potatoes bake, whisk together olive oil and red wine vinegar. Add kale and red onion to pan and coat with the olive oil and vinegar mixture. Season with a few pinches of salt and toss to combine. Tuck rosemary sprigs under the mixture. Bake for 10 minutes. Remove from oven, turn over potatoes and vegetables. Add chicken sausage to pan and bake for additional 15-20 or until everything is lightly browned. Remove rosemary sprigs before serving.
*Recipe adapted from HeartBeet Kitchen