Description
This Sausage, Potatoes, and Peppers with Mustard Aioli is a hearty sheet pan meal featuring crispy fingerling potatoes, juicy chicken sausages, and sweet bell peppers, all seasoned to perfection and topped with a tangy mustard aioli.
Ingredients
Units
Scale
- For the Spice Mix:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons of your favorite all-purpose seasoning (such as 21 seasoning salute or Kinders all-purpose blend)
- For the Sheet Pan:
- 1 lb fingerling potatoes, halved
- 4 chicken sausages (1 lb), sliced into 1/2-inch rounds on a bias
- 2 sweet bell peppers, cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 4 oz gruyere cheese, grated (about 2 cups)
- For serving: fresh arugula, lemon wedges, green onions, or thyme
- For the Mustard Aioli:
- 1/3 cup mayo
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 teaspoon smoked paprika
- 4 sprigs fresh thyme, leaves removed and finely chopped (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and all-purpose seasoning. Set aside.
- Place the halved fingerling potatoes on the prepared sheet pan and drizzle with 1 tablespoon of olive oil. Toss to coat and season with half of the spice mix. Roast for 15 minutes.
- Add the sliced chicken sausages and bell peppers to the sheet pan with the potatoes. Drizzle with the remaining tablespoon of olive oil, toss to coat, and sprinkle with the remaining spice mix. Roast for an additional 20-25 minutes, or until the potatoes are crispy and tender, and the sausages are cooked through.
- Meanwhile, make the mustard aioli by whisking together the mayo, whole-grain mustard, lemon juice, grated garlic, smoked paprika, and chopped fresh thyme in a small bowl. Adjust seasoning to taste.
- Once the sheet pan meal is cooked, remove from the oven and sprinkle with grated gruyere cheese. Return to the oven for 2-3 minutes, just to melt the cheese.
- Serve the sausage, potatoes, and peppers on a platter with fresh arugula, lemon wedges, and green onions or thyme for garnish. Drizzle with the mustard aioli before serving.
Notes
- If you prefer, you can substitute the chicken sausages with turkey or pork sausages.
- For an added kick, you can sprinkle some red pepper flakes over the dish before roasting.
- This dish can be served as a complete meal on its own, or with a side salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg