Sheet-Pan Smoked Sausage, Potatoes and Vegetables

• Roast
• 1 ½ lb baby potatoes, halved, or quartered if large
• 3 tbsp olive oil, divided
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 tsp kosher salt, divided
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ¼ tsp black pepper
• 1 tsp garlic powder
  Swaps for garlic powder

  Instead of garlic

  • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
  • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

  More for garlic

• 1 tsp smoked paprika
  Swaps for smoked paprika

  Instead of paprika

  • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
  • Chipotle powder: About ¼ the amount. Smoky and much hotter.

  More for paprika

• 14 oz fully cooked smoked sausage or kielbasa, sliced into 1/2-inch coins
• 1 medium head broccoli, cut into florets (about 4 cups)
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
  Swaps for red onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• Honey mustard
• 2 tbsp Dijon mustard
  Swaps for Dijon mustard

  Instead of mustard

  • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
  • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

  More for mustard

• 1 tbsp honey
  Swaps for honey

  Instead of honey

  • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
  • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
  • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

  More for honey

  Don't give honey, even baked into food, to babies under 1 year old.

• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 tsp apple cider vinegar
  Swaps for apple cider vinegar

  Instead of vinegar

  • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

  More for vinegar

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).