Can I use raw sausage instead of fully cooked?

I've only tested this recipe with fully cooked chicken sausage. If you use raw sausage links, I recommend roasting them whole until fully cooked through, and then slicing.

What’s a good substitute for Gruyere?

Fontina, white cheddar, or even mozzarella will work well. Just make sure it’s something that melts easily and has good flavor.

How should I store leftovers?

Store in an airtight container for up to 5 days. Store aioli separately and add when ready to eat. I like to reheat leftovers in the air fryer to re-crisp them up!

How can I make this vegetarian?

Use a plant-based sausage alternative. To make this vegan/dairy-free, omit the cheese and use vegan mayo in the aioli.

Sausage, Potatoes and Peppers with Mustard Aioli

Description

Easy and flavorful, sheet pan chicken sausage, potatoes, and peppers is perfect for busy weeknights. Make sure to add this one to your healthy meals arsenal!

Ingredients

Units Scale

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 (I like 21 seasoning salute from Trader Joe’s or Kinders all-purpose blend)

Sheet Pan

1lb fingerling potatoes, halved
4 chicken sausages (1lb), sliced into 1/2 inch-rounds on a bias
2 sweet bell peppers, cut in 1-inch chunks
2 tablespoons olive oil, divided
4oz gruyere cheese, grated (about 2 cups)
for serving: fresh arugula, lemon wedges, green onions or thyme

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)

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Instructions

Preheat and spice mix: Preheat oven to 450 degrees. Mix together the spice mix in a small bowl.
Give the potatoes a head start: Line a baking tray with parchment paper or a silicone baking mat. Toss the potatoes with one tablespoon of olive oil and half the spice mix, stirring to get the potatoes evenly coated. Arrange potatoes on the prepared baking sheet and roast for 15 minutes.
Sausage, pepper and aioli prep: Toss the sausage and peppers with the remaining tablespoon of olive oil and remaining spice mix. Whisk together the aioli ingredients.
Add sausage and peppers: Scooch the potatoes over and add the sausage and peppers to the sheet pan, roast another 15 minutes. Sprinkle everything with Gruyere cheese and return to the oven for 2-3 minutes until the cheese is melted.
You’re done! Serve sausage, potatoes and veggies hot, drizzled with aioli. I like a little pile of arugula with a squeeze of lemon and a pinch of salt on the side.

Notes

Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe
Calories: 501
Sugar: 4.4 g
Sodium: 1366.1 mg
Fat: 29.8 g
Carbohydrates: 27.6 g
Fiber: 4.4 g
Protein: 28 g
Cholesterol: 112.6 mg