Sheet Pan Roasted Sausages with Peppers & Yukon Gold Potatoes

Sheet Pan Roasted Sausages

with Peppers & Yukon Gold Potatoes

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
360
FAT
3g
CARBOHYDRATES
64g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 red onion
  2. 1 yellow bell pepper
  3. 5 oz Yukon gold potatoes
  4. 6 cloves garlic
  5. 2 vegan herbed sausages
  6. 2 oz cherry peppers
  7. 1 tbsp Italian seasoning
  8. 1 lemon
  9. 4 oz baby arugula
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: Wheat
Nutrition

TOOLS

  • Baking sheet
  • Zester or microplane

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 450°F. Peel and chop the onion into 1 inch pieces. Trim, deseed, and dice the bell pepper into 1 inch pieces. Halve the potatoes. Peel and mince the garlic. Remove the sausages from the packaging and cut into rounds. Trim and dice the cherry peppers.
2
Roast everything
Add the chopped onions, diced peppers, halved potatoes, and sausage rounds to a baking sheet. Toss with the minced garlic, Italian seasoning, 2 tbsp olive oil, and a pinch of salt and pepper. Roast until the vegetables begin to brown and the sausage begins to crisp, about 15 to 17 minutes.
3
Make the arugula salad
Zest the lemon, cut in half, and cut one half into wedges. In a large bowl, whisk the juice from just half the lemon, 1 tsp lemon zest, 1 tbsp olive oil, and a pinch of salt and pepper. Add the diced cherry peppers and baby arugula to the bowl. Toss the arugula salad to coat evenly.
4
Serve
Divide the arugula salad between large plates and top with sheet pan roasted sausages. Sprinkle with any remaining lemon zest and serve with lemon wedges. Enjoy!