Roasted Sausage and Mushrooms with Watercress Salad

Course Main Course
Cook Time 40 minutes
Servings 4


  • 6 sausages Italian, chorizo or any other flavorful style cut in half
  • 2 heads whole garlic
  • 1-2 sweet potatoes peeled cubed
  • 2-4 white potatoes cubed
  • 1 pint baby Portobello mushrooms
  • 1 large Spanish onion diced large
  • 4 cups watercress
  • zest of one lemon
  • Crusty bread
  • Olive oil


  • 2 tbsp olive oil
  • Juice of one lemon
  • 1 tsp Dijon mustard
  • 1/2 tsp agave can substitute honey
  • Salt and pepper to taste


  1. Heat your oven to 425 degrees; if you have a roast setting it’s a great time to use it. Cut tops off the garlic heads exposing the tops of the cloves, drizzle the inside with olive oil, salt generously and wrap tightly in foil. I normally just toss the garlic in the oven as soon as I start pre heating it.
  2. Toss the white and sweet potatoes with olive oil, salt and pepper. Place the potatoes on a large rimmed baking sheet sprayed with non-stick spray. Roast the potatoes and garlic for 10-15 minutes.
  3. While the potatoes roast toss onion and mushrooms with oil and salt. Redistribute the potatoes on the baking sheet and add the quartered mushrooms and onions. Then arrange the halved sausage on top. Roast everything for another 15-20. Don’t over crowd the baking sheet, if needed use two pans to keep the veggies in a single layer.
  4. While the sausage and veggies are roasting make the simple vinaigrette, by mixing and all the ingredients. Taste to adjust salt and sweet.
  5. You will know everything is done when the potatoes are tender and the sausage is browned. Just before the roasted sausage and veggies are done dress the watercress lightly with some of your dressing. Don’t overdo it!
  6. Fold the roasted veggies and sausage into the greens letting the heat from the meat wilt the watercress just a little. Zest the lemon over the top of everything.
  7. Squeeze the tender roasted garlic out of the head into a shallow dish, add salt and pepper then drizzle with olive oil and dot with a few splashes of the remaining dressing. Serve with the bread for dipping.

Recipe Notes

You can dress up the platter with any other veggies you have on hand like tomatoes or beets. I also serve Dijon mustard on the side for dipping!

Cut the sausage in half so each 6 inch sausage is now 3 inches…do not cut the long way.