Sheet Pan Sausage, Peppers and Potatoes

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, quartered (680 g)
• 2 tablespoons olive oil (27 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 pound cooked chicken sausage, sliced (454 g)
• 2 bell peppers, sliced (300 g)
• 1 red onion, wedged (200 g)
• 1 tablespoon mustard (15 g)
• 1 tablespoon maple syrup (20 g)
• 1 tablespoon cider vinegar (15 g)
• 1 teaspoon smoked paprika (2 g)

Instructions

1. Heat oven. Set an oven rack in the center position and heat oven to 425°F. Line a large rimmed sheet pan with heavy-duty foil, pressing it into corners and leaving a little overhang. Keep pan empty while you season potatoes.
2. Season potatoes. Add potatoes, olive oil, salt, and pepper to a large bowl. Toss until coated. Spread potatoes over foil in one layer, placing cut sides down where possible. Leave gaps between pieces and roast for 15 minutes.
3. Coat sausage and vegetables. Stir mustard, maple syrup, vinegar, and smoked paprika in the same bowl with a fork. Add sausage, peppers, and onion; toss until lightly coated. Keep onion wedges mostly intact so they roast in substantial pieces.
4. Fill pan. Remove pan. Spread potatoes apart again if needed. Add sausage mixture around them, keeping every piece in one even layer. Do not stack ingredients; open space encourages browning instead of steaming.
5. Finish roasting. Roast 18 to 22 minutes longer. Stir once after 10 minutes, turning potatoes where convenient. Continue until potatoes pierce easily, peppers have browned edges, and sausage is hot throughout. Check chicken sausage reaches 165°F in center.
6. Rest briefly. Let pan stand for 3 minutes. Serve sausage, potatoes, peppers, and onions immediately. After dinner, lift away cooled foil, then wash bowl and pan.

Notes

• A 13-by-18-inch half-sheet pan gives the ingredients room to brown. With a smaller pan, divide everything between two pans and rotate them halfway through roasting.
• Use fully cooked sausage for stated timing. Raw links may need longer, so check their centers reach 165°F before serving.
• For best color, keep potato pieces close to one inch. Larger chunks need a longer head start and can overcook the sausage.

Nutrition Facts