Name: Sheet Pan Lemon-Herb Sausage and Spring Vegetable Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 680g (1.5 lbs) mild or hot Italian sausage links, casings removed if preferred, cut into 1-inch thick rounds; 680g (1.5 lbs) baby potatoes (such as creamer, red, or Yukon Gold), scrubbed clean and quartered; 450g (1 lb) asparagus spears, tough ends trimmed, cut into 2-inch pieces; 1 large lemon, half thinly sliced into rounds for roasting, other half for juicing and wedges for garnish; 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling; 4 cloves garlic, minced (approximately 1 tablespoon); 1.25 teaspoons (7.5g) Diamond Crystal kosher salt (or 5/8 teaspoon fine sea salt), divided; 0.5 teaspoon (1.5g) freshly ground black pepper, divided; 2 sprigs fresh rosemary, leaves finely chopped (about 1.5 teaspoons), plus whole sprigs for garnish

Magic Sous

Sheet Pan Lemon-Herb Sausage and Spring Vegetable Bake — Magic Sous