Sheet Pan Smoked Sausage and Mini Peppers
Delicious, versatile and fast, this Sheet Pan Smoked Sausage and Peppers tossed with olive oil is an entire meal ready in 30 minutes!
Ingredients
- 1 pounds smoked sausage fully cooked
- 4 cups mini bell peppers
- 1 large red onion peeled and cut in wedges
- 1 to 2 tbsp olive oil
- salt and pepper to taste
For The Honey Mustard Sauce
- 3 tbsp dijon mustard
- 2 tbsp mayonnaise
- 2 tbsp honey
- 1 tsp vinegar
Instructions
- Preheat oven to 400°F/200°C. Lightly oil large rimmed baking sheet.
- Wash peppers and slice in half lengthwise. Use a paring knife or spoon to remove seeds and pith. Peel onion and slice into thick wedges. Slice smoked sausage into 2 inch thick pieces.
- Spread vegetables out on baking sheet. Drizzle olive oil evenly over vegetables and toss to coat. Sprinkle with salt and pepper. Nestle sausage pieces among peppers, skin down.
- Bake on center rack of oven for 25 minutes, flipping vegetables and sausage at the halfway point. ( Bake for 5 to 10 minutes longer for browned vegetables and sausage)
- Meanwhile, mix together ingredients for honey mustard sauce and set aside.
- Remove pan from oven and allow to cool slightly before serving. Serve right on the pan with a container of honey mustard sauce for dipping. .
Equipment Used
Nutrition Facts
Nutrition Facts
Sheet Pan Smoked Sausage and Mini Peppers
Serving Size
1 g
Amount per Serving
Calories
544
% Daily Value*
Fat
40
g
62
%
Saturated Fat
12
g
75
%
Cholesterol
82
mg
27
%
Sodium
1153
mg
50
%
Potassium
769
mg
22
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
20
g
22
%
Protein
17
g
34
%
Vitamin A
7408
IU
148
%
Vitamin C
304
mg
368
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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