Sheetpan Sausage and Peppers with Honey Mustard

Preheat oven to 400ºF.

In a bowl, mix 2 tablespoons oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, paprika and cayenne. Toss potatoes in the spice mixture until fully coated.

Lay potatoes in a single layer on one end of the sheet pan; the other end will remain empty for now. Roast potatoes for 20 minutes at 400ºF.

While potatoes are roasting, prepare the peppers and sasuage. Mix remaining oil, kosher salt and black pepper. Toss peppers in seasoned oil until evenly covered.

For a nicer presentation and a crispier cook, hasselback the sausages. This means slicing the sausages but not all the way through. I save unused takeout chopsticks and use them as a guide to prevent me from cutting all the way through. You could also butterfly the sausages or simply leave them whole if you prefer.

When potatoes are done, flip to ensure even cooking.

Place peppers in a single layer in one of the empty corners of the sheet pan, and lay out the sausages in the other. Put sheetpan back into the oven and cook an additional 25–30 minutes.

Meanwhile, make the sauce. You can omit the sauce, or use a store-bought sauce if you are in a crunch. This honey-mustard dressing is addictive though! I put it on everything: hotdogs, salad, schnitzel.

To make the dressing, simply whisk together all of the dressing ingredients until smooth and fully emulsified (no separated spots of oil).

After cooking time, potatoes should be crispy and golden, sausages will be starting to brown and crisp on the outside, and peppers should be tender and fragrant.