Sheet Pan Italian Sausages with Mustard Vinaigrette
© TOM CLEMENTS PHOTOGRAPHY
- 45 mL (3 Tbsp) olive oil
- 30 mL (2 Tbsp) lemon juice
- 15 mL (1 Tbsp) Dijon mustard
MUSTARD VINAIGRETTE
- 1 kg (2½ lbs) Italian sausage, about 10 sausages
- 680 g (1½ lbs) baby potatoes, washed and cut in half lengthwise
- 14 baby bell peppers, seeded and cut in half lengthwise
- 1 red onion, cut into thick wedges and separated
- 4 garlic cloves, thinly sliced
- 10 mL (2 tsp) sea salt
- 5 mL (1 tsp) black pepper
- 5 mL (1 tsp) paprika
- 30 mL (2 Tbsp) olive oil
- 250 mL (1 cup) chopped parsley
Preheat oven to 230 C (450 F). Prepare the vinaigrette: Whisk the olive oil, lemon juice and mustard together; set aside.
Score sausages, being careful not to cut all the way through. Combine potatoes, peppers, onion and cabbage in a large bowl. Sprinkle with garlic, salt, pepper, paprika and olive oil, and toss until all vegetables are coated with olive oil and seasonings.
Spread vegetables on a large sheet pan, then nestle sausages among them. Roast for 15 minutes on middle oven rack. Turn sausages over and roast for 15 minutes more. Sausages are done when an inserted meat thermometer registers 71 C (160 F).
Remove sheet pan from oven. Drizzle with the vinaigrette, then sprinkle parsley on top. Makes 5 to 6 servings.
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