Ingredients:

  • 2 large Sweet Potatoes (approx. 1.7 lbs), peeled and diced into 1-inch cubes
  • 1 lb Italian Sausage (mild or hot links), casings removed and broken into bite-sized pieces
  • 4 cups Broccoli Florets (450 g), cut into small, uniform florets
  • 3 Tbsp Olive Oil, Extra Virgin preferred
  • 1 tsp Kosher Salt, plus more for finishing
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme or Rosemary
  • 1/2 tsp Garlic Powder
  • 1/2 Lemon, cut into wedges (optional)
  • 2 Tbsp Fresh Parsley, roughly chopped (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. In a large mixing bowl, combine the diced sweet potatoes and the de-cased sausage pieces.
  3. Drizzle 2 tablespoons of the olive oil over the sweet potato and sausage mixture. Add the smoked paprika, dried herbs, garlic powder, salt, and pepper. Toss thoroughly using your hands until the potatoes and sausage are evenly coated.
  4. Spread the seasoned potato and sausage mixture onto the prepared sheet pan in a single layer. Roast for 20 minutes.
  5. While the first stage is roasting, place the broccoli florets in the same mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Toss gently.
  6. Carefully remove the sheet pan from the oven. Push the potatoes and sausage slightly to the side to make room, and add the seasoned broccoli to the remaining open space on the sheet pan.
  7. Return the sheet pan to the oven and roast for an additional 20–25 minutes, until the sweet potatoes are fork-tender and the sausage is cooked through.
  8. Remove the sheet pan from the oven. If desired, give the whole pan a final squeeze of fresh lemon juice over the vegetables.
  9. Garnish generously with freshly chopped parsley and serve directly from the sheet pan.