Sheet Pan Italian Sausages with Mustard Vinaigrette
Easy · 15 ingredients — shared from Reciquest
5 servings · Easy
Ingredients
- 45 mL (3 Tbsp) olive oil
- 30 mL (2 Tbsp) lemon juice
- 15 mL (1 Tbsp) Dijon mustard
- 1 kg (21/2 lbs) Italian sausage, about 10 sausages
- 680 g (11/2 lbs) baby potatoes, washed and cut in half lengthwise
- 14 baby bell peppers, seeded and cut in half lengthwise
- 1 red onion, cut into thick wedges and separated
- 4 garlic cloves, thinly sliced
- 10 mL (2 tsp) sea salt
- 5 mL (1 tsp) black pepper
- 5 mL (1 tsp) paprika
- 30 mL (2 Tbsp) olive oil
- 250 mL (1 cup) chopped parsley
Instructions
- Preheat oven to 230 C (450 F). Prepare the vinaigrette: Whisk the olive oil, lemon juice and mustard together; set aside.
- Score sausages, being careful not to cut all the way through.
- Combine potatoes and onion in a large bowl. Sprinkle with garlic, salt, pepper, paprika and olive oil, and toss until all vegetables are coated with olive oil and seasonings.
- Spread vegetables on a large sheet pan, then nestle sausages among them.
- Roast for 15 minutes on middle oven rack.
- Turn sausages over and roast for 15 minutes more. Sausages are done when an inserted meat thermometer registers 71 C (160 F).
- Remove sheet pan from oven. Drizzle with the vinaigrette, then sprinkle parsley on top.
- Makes 5 to 6 servings.
Tags: pepperplate-import