Sausage, Potatoes and Peppers with Mustard Aioli
This Sausage, Potatoes and Peppers with Mustard Aioli recipe brings together smoky spices, roasted veggies, and golden chicken sausage for a deeply satisfying, one-pan meal. Topped with rich Gruyère cheese and served alongside a zesty mustard aioli, it’s a simple yet elevated take on comfort food. Great for anyone craving easy dinner recipes, healthy recipes lunch, or quick dinner ideas that don’t skimp on flavor.
Ingredients
- Spice Mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons all-purpose seasoning e.g., Trader Joe’s 21 Seasoning Salute or Kinders blend
- 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 in 1-inch chunks
- 2 tablespoons olive oil divided
- 4 oz Gruyère cheese grated (about 2 cups)
- For serving: fresh arugula lemon wedges, green onions or fresh thyme
- Mustard Aioli
- ⅓ cup mayo
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 clove garlic grated
- 1 teaspoon smoked paprika
- 4 sprigs fresh thyme leaves only
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, combine all spice mix ingredients.
- On a large sheet pan, toss halved potatoes with 1 tablespoon olive oil and half of the spice mix. Roast for 15 minutes.
- Remove pan, add bell peppers and sliced sausage. Drizzle with remaining olive oil and sprinkle with remaining spice mix. Toss to coat.
- Return to oven and roast for 15 more minutes, until everything is golden and cooked through.
- Sprinkle Gruyère over the hot pan and let melt.
- While baking, mix all mustard aioli ingredients in a small bowl.
- Serve sausage and veggies over arugula with a dollop of aioli, lemon wedges, and garnish of green onions or thyme.
Notes
- Use pre-cooked sausages to save time.
- Try swapping Gruyère with sharp cheddar or fontina for a different flavor.
- For extra crispiness, broil for 1–2 minutes at the end.
- Make the aioli up to 3 days ahead and refrigerate.