sheet pan sausage peppers and potatoes with basil aioli
TOTAL TIME: 1 hour
SERVES: 4
Protein
5 spicy italian sausages
Milk & Dairy
1/2 cup mayo
Pantry
1 tbsp oregano
1 tbsp neutral oil
Produce
1 1/2 lbs baby potatoes
3 large bell peppers
1 onion
1 head garlic
1/4 cup finely diced basil
1 lemon
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 oil, 1 tsp salt and 1 tbsp 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 if you don't have one big enough!). 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.
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.
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.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!