Roasted potatoes, sausage & asparagus

Raise your hand if soccer, dance classes and various other extra-curricular activities have you going so many different directions you can’t hardly catch your breath.

Oh, good. So it’s not just me then.

I have a few go-to dinners for nights like that. Most of them involve a crock-pot, but the one I’m ’bout to share with you is an oven meal. It’s totes perfect for early fall nights when you’ve poured a glass of Chardonnay and you’ve got the windows open and that crisp air is mingling with your favorite pumpkin spice candle to make your house smell uh-mazing and you have an hour tops to knock out the whole dinner thing. Yes. This dinner is perfect for that night. It’s insanely easy to whip up but even better than that is the fact that it’s not all that bad for you and it’s delicious.

Roasted potatoes, sausage & asparagus

I was lucky enough to find a package of organic Rainbow Gem Fingerling potatoes at Whole Foods to use in this dish, which made it especially aesthetically pleasing. If you can’t find those, you can totally sub in plain ol’ fingerling potatoes. Also, we like Aidell’s chicken and apple sausage around these parts so we use it. You can use any brand your little hearts desire.

Roasted potatoes, sausage & asparagus

Roasted potatoes, sausage & asparagus


  • 2 lbs. fingerling potatoes
  • 2 tablespoons olive oil
  • 5 links of chicken sausage (or pork or beef if you prefer)
  • 1 bunch of fresh asparagus
  • 2 tablespoons whole grain mustard
  • 1/4 cup freshly-grated Parmesan cheese
  • juice of 1/2 lemon
  • salt and pepper to taste


  1. Preheat oven to 400°. Spray a 9x13" baking pan with cooking spray.
  2. Scrub potatoes until skin is clean. Cut in half lengthwise. Place potatoes in the prepared pan and toss with olive oil and salt and pepper to taste. Roast in preheated oven for approximately 25 minutes or until potatoes are fork tender but not crispy.
  3. While the potatoes roast, prepare your sausage links by cutting them into thin slices. When the potatoes are ready, remove pan from the oven and add sausage to the pan, tossing them with the potatoes to coat in oil and seasonings. Add more salt and pepper if desired. Return pan to the oven and roast for another fifteen minutes.
  4. While the potatoes and sausage are roasting, prepare your asparagus by snapping off the ends and washing well. Cut on a diagonal into spears that are about 1.5-2" long.
  5. Remove pan from the oven and add asparagus and whole grain mustard. Toss with the potatoes and asparagus to coat. Add more salt and pepper if needed.
  6. Return pan to the oven and roast for an additional ten-fifteen minutes.
  7. Remove pan from the oven. Squeeze lemon juice over the dish and then sprinkle with Parmesan cheese. Serve immediately.

Roasted potatoes, sausage and asparagus

You should make this one sooner than later. Your schedule (and tummy) will thank me.

Fall farmhouse decor

Fall Home Tour

It’s been awhile since I offered an update on house progress. Suffice it to say that we’ve been busy, working on projects that have gone a long way in making this new house feel like home. Would you like to take a little tour with me? Let’s start outside on the front porch. I can only speak for myself here, but I believe that I have an “it” season. Do you know what I mean … Continue reading Fall Home Tour


Message in a bottle

She came into the world with eyes wide open. They put her up on me and instantly I was overwhelmed, in part because I was just a girl myself but there was more to it than that. There was weight in the realization that indeed she was an entity all her own. After those long months of her being within, the without was a full-blown operation of shock and awe. That happened twenty-two light as … Continue reading Message in a bottle

Grilled pineapple and Hatch chili margarita

Grilled pineapple & Hatch chili margaritas

Hatch chili season is upon us, friends. I wondered if Hatch chili season was a thing here in Alabama and I’m pleased to report that indeed it is. While you won’t find giant rotating roasters full of them in front of every grocery store here in Alabama like you will in Tucson, they do exist in grocery stores. You can even pick them up already roasted if you prefer. I’m not big on spicy food … Continue reading Grilled pineapple & Hatch chili margaritas


Where we shoot

I was in a meeting at work today and someone said, you don’t go huntin’ without knowing what to shoot. Great metaphor, right? It came back to me as I was pouring over these photos and trying to find word glue to hold them all together. Is it just me, or do big life steps sometimes feel like going hunting without knowing what to shoot? Moving out on your own. Getting married. Buying a house. … Continue reading Where we shoot



I’ve mentioned a time or two that Iowa Girl Eats is my go-to for recipes. She’s all about the gluten free life but for those of us who consume all the gluten, her recipes are easy to normalize with traditional pantry staples. Anywho. She does a feature on her blog called Currently. In light of my recent efforts to return to front porch style blogging, I’m following her lead today. And so, without further ado, … Continue reading Currently



Last night we packed a cold pasta salad and drove down the street, pool noodles and towels in hand. We keyed in, chose a table and spooned dinner onto paper plates. And then we bowed our heads, giving thanks for the food but also for more. Nine months ago things were different. Nine months ago the sky was that eerie green and the heat pressed down, wet. There was just the stir of a wind. … Continue reading Miles

Lifestyle elevated.