• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. • Cut potatoes into 1/4-inch-thick rounds. (TIP: Cutting your potatoes into thin, uniform slices here is key! This will help them all roast at the same pace.) Cut broccoli florets into bite-size pieces if necessary.

• In a large bowl, toss potatoes with garlic powder, 2 TBSP oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Evenly sprinkle potatoes with Italian cheese. Add sausage* to empty side of same sheet. (For 4, add sausage to a second sheet; roast on top rack.) • Roast on middle rack for 20-25 minutes total (you’ll add broccoli to the sheet after 5 minutes).

• Meanwhile, in bowl used to season potatoes, toss broccoli with a large drizzle of oil, salt, and pepper. • Once potatoes and sausage have roasted 5 minutes, remove from oven and carefully add broccoli to same sheet. (For 4 servings, add broccoli to sheet with sausage.) • Return to middle rack until sausage is cooked through, potatoes are golden brown, and broccoli is tender and lightly browned, 15-20 minutes more.

• Transfer roasted sausage to a cutting board. Once cool enough to handle, slice on a diagonal into bite-size pieces. TIP: If you prefer, feel free to skip the slicing. • In a small bowl, combine mayonnaise with as much mustard as you like (start with half and add more if you like things spicy). Stir in 1/4 tsp sugar (1/2 tsp for 4 servings). Season with salt and pepper. • Divide sausage, broccoli, and cheesy potatoes between plates. Serve with Dijonnaise on the side for dipping.