Roasted Potatoes with Broccoli and Sausage

Roasted Potatoes with Broccoli and Sausage

This simple dinner of roasted potatoes with sausage and broccoli is certain to become one of your family's favorites, much as it is ours.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

3 lbs Yukon gold potatoes chopped into 3/4" - 1" pieces
3 tablespoons olive oil divided
2 lbs broccoli
1 lb breakfast sausage hot or regular variety
8 ounces Monterey Jack cheese diced into 1/2" chunks
1½ teaspoons kosher salt divided, adjust to taste
¾ teaspoon freshly ground black pepper divided, adjust to taste

Instructions

Preheat the oven to 450°F. Place the potatoes in a deep, 9x13 pan. Drizzle the potatoes with 2 tablespoons oil and toss thoroughly to coat. Sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper. Place in the oven and set a timer for 20 minutes.
While the potatoes are roasting, trim and cut the broccoli into small bite-size florets. Place the broccoli in a bowl and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper.
When the potatoes have been in the oven for 20 minutes, add the broccoli to the pan with the potatoes and stir to combine. Roast an additional 12-15 minutes.
While the potatoes and broccoli finish roasting, cook and crumble the sausage in a skillet over medium-high heat. Drain any grease and discard. When the potatoes are golden brown and the broccoli is bright green and tender-crisp, add the sausage to the pan and stir once more to combine.
Add the cubes of cheese as evenly throughout the dish as possible. Reduce the oven temperature to 350 degrees and bake until the cheese has melted, about 10-15 minutes. Let rest 10 minutes before serving. (Stir if desired, right before serving.)

Notes

Any variety of potatoes that you enjoy will work well in this recipe. I like to use smaller baby potatoes whenever I have them on hand. Sliced in half, the bite-size potatoes work nicely.

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