This one-pan-plus-sheet-pan meal leans on the natural sweetness of maple syrup and the earthiness of sage to make a humble breakfast sausage feel like a proper weeknight dinner. Everything finishes at the same time with minimal fuss, so you’re not standing at the stove juggling three things at once.

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Steps

• Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil. This is your first move — everything flows from here. 
• In a large bowl, toss the halved potatoes with olive oil, garlic powder, dried sage, salt, and pepper until evenly coated. Spread them cut side down in a single layer on the prepared baking sheet. Slide them into the oven and set a timer for 30 minutes. 
• While the potatoes roast, make your glaze. In a small bowl, whisk together the maple syrup, apple cider vinegar, sage, Dijon mustard, salt, and pepper. Set aside — this comes together fast, and you’ll be glad it’s ready. 
• At the 15-minute mark on your potato timer, start the skillet. Heat olive oil in a large skillet over medium-high heat. Add the sausage links or patties and cook for 5 to 6 minutes, turning occasionally, until nicely browned on the outside. They don’t need to be fully cooked through yet — that happens in the next step. 
• Reduce the heat to medium. Push the sausage to one side of the skillet and add the sliced onion to the empty side. Cook for 3 to 4 minutes, stirring the onion occasionally, until it softens and starts to turn golden at the edges. 
• Add the minced garlic to the onion side and stir for about 30 seconds until fragrant. Then give everything in the skillet a good toss together. 
• Pour the maple-sage glaze over the entire skillet. Stir gently to coat the sausage and onions. Let it bubble and reduce over medium heat for 3 to 4 minutes, until the glaze thickens and clings to the sausage. The sausage should be cooked through and glossy at this point. 
• By now your potato timer should be going off or within a minute or two. Check the potatoes — they should be golden brown and crispy on the cut side with a fork-tender center. Pull them in the oven. 
• Plate the roasted potatoes alongside the sausage and onions directly from the skillet. Spoon any extra glaze from the pan over both. Scatter fresh parsley over the whole plate and serve immediately. 

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