Last Updated on April 19, 2026 by Deliciously Organic Editor
I have another easy to prep sheet pan dinner recipe for you! Simply toss together all the ingredients, minus the spinach and lemon, and roast them in the oven until golden. I like to serve this easy to clean up entrée with a simple salad, or some raw vegetables drizzled with olive oil.
People often ask why I don’t use olive oil or coconut oil for roasting or sautéing, so here’s a quick review. Every oil or fat has a “smoking point”. This is the point where the oil oxidizes and creates free radicals. Free radicals damage the cells of our bodies, so we try to avoid those as much as possible.
Olive oil and coconut oil oxidize at higher heats, so it’s best to cook with a stable saturated fat like ghee, lard, tallow, duck fat, etc. These stable fats provide omega-3 fatty acids and contain fat-soluble activators. Fat soluble activators enable our bodies to properly use the vitamins A, D, E and K in our food, so they’re incredibly important for good health!
So, for roasting or cooking at higher heats, ditch the olive oil, coconut oil, and of course, any seed oils and go for the stable saturated fats from pastured animals.
PrintSausage, Potato, and Spinach Sheet-Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds fingerling or yukon potatoes, cut into thick wedges
- 4 links organic sausage, cut into 2-inch pieces
- 10 shallots, cut into 1-inch pieces
- 3 tablespoons ghee, duck fat, lard or tallow
- 1 teaspoon Celtic sea salt
- 4 cups raw spinach or arugula
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the potatoes, sausage, and shallots on a large sheet pan lined with unbleached parchment paper. Drizzle the sausage mixture with the ghee and season with the sea salt. Toss to coat the vegetables and meat with the fat. Roast for 30-40 minutes, until edges of potatoes are turning golden brown.
- Sprinkle the 4 cups of spinach over the hot sausage mixture. Sprinkle with the lemon juice and then toss to incorporate. You can serve alone or with a dollop of mayo.
Nutrition
- Serving Size: Serves 4-6
Photo credit: Becky Winkler
I think you meant to say that olive oil oxidizes at a lower temperature. I have read that coconut oil is good for high heat. That is what Dr. Mercola says.
I did mean to say that coconut oil isn’t good for higher heats. It has a smoking point of 350F, so you don’t want to use it for roasting.
What do you think about using avocado oil for high heat roasting?
Avocado oil is a monounsaturated fat and can be used for cooking, but shouldn’t be used at high heats because it will begin to break down. It’s best to stick with ghee, lard, tallow, duck fat, etc. for roasting and cooking at high temperatures.
Hi Carrie! I love your beautiful pictures!! We will try this recipe soon. Where do you get stainless steel cookie sheets? I’m guessing you don’t use aluminum…
Thank you Carrie for this recipe! It’s easy – quick – and really delicious!
I made it last night with a combination of Spinach & Feta turkey sausages and breakfast sausages. Both my kiddos loved it! My fav was the roasted shallots. YUM!!!
Truly – thank you for the family friendly recipes. It’s why I love your blog/cookbooks!
Thank you Carrie for this recipe! It’s perfect for a busy weeknight. It’s easy – quick – and really delicious!
I made it last night with a combination of Spinach & Feta turkey sausages and breakfast sausages. Both my kiddos loved it! My fav was the roasted shallots. YUM!!!
Truly – thank you for the family friendly recipes. It’s why I love your blog/cookbooks!
Yay! I’m so glad you all enjoyed it!
Everything that I have read states that coconut oil has a high heat smoking point and that it is even safe for frying. Do you have a link or anything to read stating that coconut oil is not a high heat temp oil?
If you do a simple Google search, you can see that coconut oil has a smoking point of 350.
Would you use already cooked sausage for this recipe – like you would find at Trade Joe’s or raw sausage?
You can use either.
I have tried several sheet pan dinners only to be underwhelmed. This one however is a keeper! The prep was very simple and so was the cleanup. My husband loved it. I’m going to put this on our rotation particularly for a group. Served with a little stone ground mustard.
I’m so glad you enjoyed it! 🙂
You say in the instructions to sprinkle the mix except for the spinach which is sprinkled on top after roasting. However in the photo of the roasting pan, it appears to have the spinach on the bottom, with everything else on top of it for roasting…..
Just wondering.
This looks delicious!
I just made this – very easy and tasty. I don’t cook often, hardly at all, and I used organic products whenever I could: 4 sausages, only about 5 shallots (and a bit of onion)(some shallots are double inside!? Is that considered one or two?) (used all the shallots I had), and 16 smaller round yellow finn potatoes (I was thinking 4 per sausage)(I would do a bit more potato next time), all cut up (I think I would like the sausages cut even smaller than I did). I had to purchase an oil with a higher smoking point, as you suggest for better health, and the only one was an organic avocado-coconut-safflower oil, that had the 490′ smoke point. (The ghee was 350′!) I liked using the parchment paper — food didn’t stick! (I need to try that again.) Added the rinsed and somewhat stemmed baby spinach at the end, with squeezed orange (no lemon at home!). And I actually enjoyed my second serving a bit more than my first serving. I will definitely try this again, and appreciate the easy recipe. Thank you!