sheet pan sausage peppers and potatoes with basil aioli

TOTAL TIME: 1 hour

SERVES: 4

Sheet tray

• 1 1/2 lbs baby potatoes

• 1 yellow onion

• 1 tbsp avocado oil

• 1 tsp salt

• 1 tbsp dried oregano

• 5 spicy Italian sausages

• 3 large bell peppers

Basil aioli

• 1/2 cup mayo

• 1/4 cup finely diced basil

• 1/2 lemon

• 1 head garlic

1. Start your potatoes and sausage
   Preheat oven to 425F. Cut potatoes in half and thinly slice onion. Add to a bowl and toss in 1 tbsp avocado oil, 1 tsp salt and 1 tbsp dried oregano. (It may seem dry and like not enough oil but your sausages will provide plenty of oil + moisture to cook everything). Place in a single layer on a parchment lined half sheet tray, leaving space between potatoes (you may need 2 trays). Uncase your sausages and break into 1 inch chunks, and drop between the potatoes. Slice the top off your head of garlic, drizzle with oil and place upside down on sheet tray and bake everything for 25 minutes. While this cooks, slice your peppers into 1 cm slices.

2. Finish your sheet tray
   After 25 minutes, remove tray from oven, add peppers and toss, and return to oven for 20-30 minutes until sausage is starting to brown and potatoes are tender. Broil for the last 2 minutes to get everything darkly golden on the top,.

3. Make your aioli
   Finely chop your basil. Add to a small bowl with 1/2 cup mayo, a pinch of salt, juice of half a lemon and 1 tbsp water. Squeeze roasted garlic into sauce. Mix well and adjust to taste. Dip everything in this dip.