Sheet-Pan Sausages, Sweet Potatoes And Balsamic Kale
Published March 19, 2025
Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound hot or sweet Italian sausages
2 medium sweet potatoes (about 1 ½ pounds), cut into 1-inch pieces
¼ cup sage leaves
4 tablespoons extra-virgin olive oil
Salt and black pepper
¼ cup dried cranberries or cherries
1 shallot, thinly sliced
2 tablespoons balsamic vinegar
1 ½ teaspoons honey
1 bunch kale
Nutritional analysis per serving (4 servings)
59 grams carbs; 34 milligrams cholesterol; 537 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 12 grams fiber; 937 milligrams sodium; 24 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Score the sausages in a few places. Toss the sausages, sweet potatoes and sage on a sheet pan with 3 tablespoons olive oil, salt and pepper until well coated. Spread in an even layer and roast until golden brown and cooked through, 25 to 30 minutes.
- Step 2
Meanwhile, in a large bowl, stir together the cranberries, shallot, vinegar, honey and remaining tablespoon oil. Strip the kale leaves of their stems, then rip the leaves into bite-size pieces and add to the bowl. Sprinkle with salt and pepper and toss until coated and slightly wilted.
- Step 3
Transfer the cooked sausages and sweet potatoes to plates. Add the kale and balsamic mixture to the sheet pan and toss until the kale is warm. Serve with the sausages and sweet potatoes.
Private Notes
Comments
This was delicious. I decided to put the kale salad into the oven for seven minutes to help it wilt. This ended up toasting the ends of some of the kale which I thought was a bonus to an overall fantastic recipe.
I recommend adding the sage leaves halfway through the baking of the sausage and sweet potatoes. After 25 minutes in a 425 oven mine weren't just crisp, many were burnt. But the ones that were just crispy were delicious so I wouldn't skip them! Otherwise a flavorful and easy dinner!
Tastes like autumn on a plate. I popped the kale salad back into the turned off oven for a few minutes to properly wilt the leaves. The sausage and potatoes roasted for 25 minutes, and the sage leaves were crispy but not burned. I used hot Italian sausage because that's my family's default, and it added some nice heat.
I forgot to say I was in a time crunch so zapped the sweet potatoes for 30 sec before adding to the rest of the ingredients and they were just fine!
Yea! Another great sheet pan dinner. Subbed butternut squash for sweet potatoes - hubs can’t have sweet potatoes - and that was very nice. Popped the massaged kale salad into the warm oven as others have indicated and that was genius. Honestly, I may do variations of the kale on its own this way as a tasty healthy side. Four to five minutes in a warm oven seemed perfect to me.
Delicious. Added the kale stems into the pan with sausage and sp’s. I subbed thyme and bay leaves for the sage and then threw the kale on the sausage/sweet potatoes at the end, let it cook for 5 min more.. Massaged it very well in advance which always helps. Served with bread. An easy and tasty meal with lots of complex and fun flavors that everyone enjoyed. Will make again.