Sheet Pan Roasted Sausages

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.

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.

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.

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!