Equipment
Ingredients
Sheet-Pan Base
- 500 g sweet potatoes, peeled and diced into 1.5cm cubes
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 4 italian pork sausages, mild or spicy
- 150 g kale, tough stems removed, leaves roughly chopped
Balsamic Sage Dressing
- 30 ml balsamic vinegar
- 30 ml olive oil
- 10 g dijon mustard
- 15 g honey
- 5 g fresh sage, finely chopped
- 1 garlic, minced
- 2 g kosher salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 200 C (400 F). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
Place the diced sweet potatoes on the prepared baking sheet. Drizzle with 15ml of olive oil, sprinkle with kosher salt and black pepper, and toss until evenly coated. Spread them out into a single layer.
Prick the Italian pork sausages a few times with a fork to prevent them from bursting in the oven. Nestle the sausages evenly among the sweet potatoes on the sheet pan.
Transfer the sheet pan to the preheated oven and roast for 20 minutes, allowing the sweet potatoes to soften and the sausages to begin browning.
While the pan is in the oven, combine the balsamic vinegar, olive oil, Dijon mustard, honey, fresh chopped sage, minced garlic, salt, and pepper in a small mixing bowl. Whisk vigorously until the dressing is completely emulsified and slightly thickened.
Remove the sheet pan from the oven. Scatter the chopped kale over the top of the sweet potatoes and sausages. Drizzle half of the balsamic sage dressing over the pan, tossing the vegetables gently to coat the kale.
Return the sheet pan to the oven and roast for an additional 10 minutes. The dish is done when the kale is crispy at the edges, the sweet potatoes are fork-tender, and the sausages reach a safe internal temperature of 74 C (165 F).
Remove from the oven and immediately drizzle with the remaining balsamic sage dressing. Let the meal rest for 3 minutes before serving.
Chef's Notes
- Massaging the kale with a tiny bit of olive oil before adding it to the pan helps prevent it from burning dry and yields a crispy, chip-like texture.
- Ensure your sweet potatoes are cut into uniform cubes so they roast at the exact same rate. Larger chunks will remain stubbornly hard when the sausages are fully cooked.
- Using a high-quality, aged balsamic vinegar will naturally thicken the dressing and add a robust, complex sweetness that perfectly balances the savory pork sausages.
- Always check sausage doneness with an instant-read thermometer. Pork sausages must reach an internal temperature of 74 C (165 F) for food safety, regardless of outward appearance.
Storage
Refrigerator: 4 days — Store in an airtight container. The kale will lose its crispness over time.
Reheating: Reheat in an oven or air fryer at 175 C or 350 F for 5 to 7 minutes to re-crisp the kale and warm the sausages through.
