Description
This flavorful sheet pan Sausage, Potatoes, and Peppers with Mustard Aioli is a quick, cheesy, and satisfying dinner packed with spiced chicken sausage, roasted fingerlings, sweet peppers, and a zesty homemade aioli. Perfect for busy weeknights or casual gatherings. #SheetPanDinner #SausageAndPeppers #EasyDinner
Ingredients
Scale
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons all-purpose seasoning
- 1 lb fingerling potatoes, halved
- 4 chicken sausages (1 lb), sliced into 1/2-inch rounds
- 2 sweet bell peppers, cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 4 oz Gruyere cheese, grated (about 2 cups)
- Fresh arugula, for serving
- Lemon wedges, for serving
- Green onions or thyme, for garnish
- 1/3 cup mayo
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 teaspoon smoked paprika (for aioli)
- 4 sprigs fresh thyme, leaves removed and finely chopped (about 1 tablespoon)
Instructions
- In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and all-purpose seasoning to create the spice mix.
- Preheat the oven to 400°F (200°C). On a large sheet pan, toss halved fingerling potatoes with 1 tablespoon olive oil and half the spice mix. Arrange in a single layer and roast for 15 minutes.
- Add sliced chicken sausages and bell peppers to the pan. Drizzle with remaining olive oil and sprinkle with the rest of the spice mix. Toss to coat. Roast for another 20–25 minutes, until everything is cooked through and golden.
- Sprinkle grated Gruyere cheese over the sausage, potatoes, and peppers. Return to the oven for 5 minutes, or until cheese is melted and bubbly.
- In a small bowl, whisk mayo, whole-grain mustard, lemon juice, grated garlic, smoked paprika, and chopped thyme to make the mustard aioli.
- Serve the dish with fresh arugula, lemon wedges, and a drizzle of mustard aioli. Garnish with green onions or thyme.
Notes
- Substitute Gruyere with mozzarella or cheddar if preferred.
- Use pre-cooked sausages to speed up prep.
- Try baby potatoes or red potatoes if fingerlings aren’t available.
- Make the aioli ahead of time to deepen flavor.
- This dish also works great as meal prep—store leftovers up to 3 days in the fridge.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 960mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg