Sheet Pan Smoked Sausage and Mini Peppers
544kcal
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
Equipment
- Ever Sharp Chefs Knife
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. .
Nutrition
Serving1gCalories544kcalCarbohydrates29gProtein17gFat40gSaturated Fat12gCholesterol82mgSodium1153mgPotassium769mgFiber6gSugar20gVitamin A7408IUVitamin C304mgCalcium37mgIron2mg