Sheet Pan Roasted Sausages & Vegetables - Le Coup de Grâce

Ingredients

• 15 small potatoes, cut in 2 or 3 pieces, boiled 5 minutes
• 2 yellow onion, cut in big wedges
• 5 big Nantes carrots, cut in half lengthwise and crosswise
• Olive oil
• 1/2 teaspoon Provence herbs
• 8 mixed pork sausages (Italian, Toulouse, tomato and basil etc.)
• 325 g asparagus, stems removed and cut in half lengthwise
• 1 big fennel bulb, top and bottom removed, cut in half then sliced
• 8 big garlic cloves, unpeeled
• Salt and ground pepper