Sheet-Pan Sausages and Mushrooms With Arugula

I should start by saying this recipe is actually called Sheet-Pan Sausages and Mushrooms With Arugula and Croutons…but I omitted the croutons. They felt unnecessary, and I was right. This dish is pretty perfect without them. Sheet pan meals are weeknight superstars and this one is packed with more flavor than most. I didn’t even finish eating it before I texted my mom a link to the recipe from the dinner table, telling her she had to make it.

You’ll need a hot oven for this one, so set yours to 450. Score (aka slice without going all the way through) 1 lb sweet Italian sausages on both sides. I don’t usually say this, but I think sweet work better here than hot. Toss the sausages and 1 lb sliced cremini mushrooms on a sheet pan with 2 tbsp olive oil, salt and pepper. Roast, jiggling the pan once or twice, until the sausages are cooked through (20-25 min). While that cooks, combine 3 tbsp olive oil with 3 tbsp red wine vinegar and 1 clove minced garlic. Transfer the sausages to a plate, add 2+ cups arugula to the pan, drizzle the arugula and mushrooms with the vinegar dressing and toss it all together with the pan drippings. Because I didn’t do the torn bread croutons (which would soak up a bunch of the dressing), I upped the arugula. Add to the plate of sausages an sprinkle with grated parmesan.

It’s tangy (from the vinegar), peppery (from the arugula), earthy (from the mushrooms), and umami-filled (from the sausages). When I hear there’s a sausage sheet pan meal coming my way, I instantly think sausage and peppers. This meal feels so much more grown up without much more effort.