Wholefood had mild chicken sausage so we decided to try some since can’t find Davio’s in the stores but we’ll keep looking. I usually just make roasted vegetables but Lyn saw this in the globe so we gave it a try. We only did 1/2 recipe since there are only two of us. Will try again it’s great for what ever you have in the frig for veggies.

A sheet pan is a kit­chen work­horse and your ticket to an easy weeknight. Use it to make a one-dish meal with min­imal prep, lay­ers of fla­vor, and stream­lined cleanup. A typ­ical sheet pan is a sturdy 13-by18-inch rimmed bak­ing sheet, big enough to accom­mod­ate a vari­ety of ingredi­ents. Veget­ables cooked on it at a rel­at­ively high tem­per­at­ure turn crispy on the out­side with con­cen­trated fla­vors. Chicken or tur­key saus­ages are ideal com­pan­ions to the veget­ables, since they cook at about the same time. Give small golden pota­toes a head start in the oven because they take a little longer than everything else. While they roast, prep broc­colini, cherry toma­toes, yel­low bell pep­per, onion, and saus­ages. Make a few shal­low slashes in the saus­age cas­ings so they don’t burst in the oven when they release steam. It’s a col­or­ful meal that hands off most of the work to the oven.

1 pound baby golden pota­toes, halved

¾ tea­spoon Span­ish smoked paprika (pimenton)

Salt and black pep­per, to taste

4 table­spoons olive oil

1 bunch broc­colini, ends trimmed

1 pint cherry toma­toes

1 yel­low bell pep­per, cored, seeded and cut into

1-inch­wide strips

3 spring onions (golf ball-size bulbs), ends trimmed and bulbs quartered, or

1 medium yel­low onion, halved and cut into thick slices

4 chicken or tur­key saus­ages (about 1 pound), such as sweet or hot Italian saus­age

1. Set the oven at 425 degrees. Have on hand a rimmed bak­ing sheet.

2. On the bak­ing sheet, spread the pota­toes in one layer and sprinkle with smoked paprika, a few pinches of salt and black pep­per, and 2 table­spoons of the oil. Toss to coat the pota­toes. Roast them for 15 minutes.

3. Mean­while, in a large bowl, toss the broc­colini, cherry toma­toes, bell pep­per, onions, a pinch each of salt and black pep­per, and the remain­ing 2 table­spoons olive oil.

4. Make shal­low cuts in the saus­ages on both sides in a few places.

5. Remove the pota­toes from the oven. Arrange the saus­ages, broc­colini, cherry toma­toes, bell pep­per, and onions between and around the pota­toes, keep­ing everything in one layer.

6. Return to the oven for 20 minutes, or until the saus­ages are cooked through and a meat ther­mo­meter inser­ted into the thick­est part of a saus­age registers 165 degrees. If the saus­ages have not browned enough, turn on the broiler and let the saus­ages and veget­ables brown for 3 to 4 minutes. (Total roast­ing time is 35 minutes.)

7. Divide the saus­ages and veget­ables among 4 plates.