Roasted Garlic Chicken Sausage with Artichokes, Mushrooms, and Potatoes Sheet Pan Meal

The Olympics are on- why not make a French inspired meal?

Time: 40 Minutes

Serving Size: 4 Servings

Allergy Notes: Dairy Free, Gluten Free, Nut Free, Soy Free

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Alright, so I blinked and another month and some change had gone by- whoops! Too be fair, between the insane heat waves North Carolina has been having, work, and watching the Olympics, I haven't had much time to write. That being said, I have been doing plenty of recipe testing so you can be sure to see more recipes more frequently.

I wanted to start my first recipe back with a bang, and by bang I mean the first in a new series! Welcome to Sheet Pan Sundays where I share a recipe where all you need is a sheet pan to throw together an easy and delicious meal to end the week. First up we have some French inspired flavors (did I mention I've been watching the Olympics? Women's gymnastics has always been one of my favs!). With a profile of ingredients straight out of the Provence region of France, this sheet pan meal is a great introduction into the simple, yet flavorful world of Provençal cuisine.

Ingredients

• 1 package (approx. 5-6 links) of Roasted Garlic Chicken Sausage, sliced into coins (I always get mine from Trader Joes- bonus it's always cheaper than the other chicken sausage for some reason.) If you can't find roasted garlic chicken sausage, add a tbsp of garlic powder to your sausage.

• 1.5 lbs Fingerling potatoes, sliced in half, long way (or as my 4th grade teacher would say, hotdog style)

• 1/2 White Onion, thinly sliced

• 8 oz Mushrooms (get pre-sliced to save on time- just remember to wash them)

• 1 14 oz can Artichoke Hearts, drained and cut into quarters

• 2 tbsp Olive Oil

• 2 tbsp Herbes de Provence

• 1 tsp Chili Flakes

• Salt and Pepper to Taste

• Optional Toppings
  

  • Chopped Parsley

  • Pine Nuts (omit to make nut free)

  • Parmesan Cheese (omit or substitute for dairy free)

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Directions

1. Preheat your oven to 425 degrees .

2. While the oven preheats, line a large rimmed baking tray with aluminum foil.

3. The next step is a lot of rinse and repeat. Chop up the following ingredients and add them to the baking tray:

   1. Roasted Garlic Chicken Sausage. I like to cut on the diagonal to make it a little fancier.

   2. Mushrooms. Note: If your mushrooms are a little large, like mine were, break them up into smaller pieces.

   3. White Onion

   4. Fingerling Potatoes

   5. Artichoke Hearts

4. Once everything is on the pan, add the olive oil, Herbes de Provence, chili flake, garlic powder (if using), and salt and pepper.

5. Mix everything together until all of the ingredients are evenly coated and in an even layer on the sheet tray. It's messy, but I like to use my hands for this to make sure everything is coated nicely.

6. Bake for 20 minutes.

7. Top with optional garnish of chopped parsley, pine nuts, and/or parmesan cheese. I'm a fan of all three.

8. Enjoy!