Sheet Pan Dinner - Sausage, Shishito Peppers, & Potatoes
Keeping the sheet pan dinners going with this sausage, shishito pepper, & potato dinner. Who doesn't love a quick, easy, healthy dinner? I love Misfit Foods sausages and tonight I used the sweet potato and chicken sausages with the mild shishito peppers and crispy potatoes. To tie it all together, I made a quick spicy garlic aioli. Dinner doesn't have to be complicated to be good. I hope you like this easy dinner!
Ingredients
- 4 Pre-packaged Sausages cut in 1" pieces (I used Misfit Foods Sweet Potato & Chicken Sausage)
- 4 Medium Potatoes skin on, cleaned, cut into ½" cubes
- 2 Shallots quartered
- 1 Package Shishito Peppers
- 2 tablespoon Olive Oil divided
- 2 teaspoon Salt divided
- Spicy Garlic Aioli
- ½ Cup Mayonnaise
- 2 teaspoon Coconut Aminos or Soy Sauce
- Juice of 1 Lime
- 2 Cloves Garlic minced
- ¼ teaspoon Paprika
- 1 teaspoon Hot Sauce I used Frank's Hot Sauce
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Par cook the cubed potatoes by boiling the potatoes until fork tender or microwaving for 8 minutes in a bowl.
- Add the par cooked Potatoes and quartered Shallot to the prepared baking sheet. Add 1 tablespoon Olive Oil and 1 teaspoon Salt. Toss well.
- Bake for 20 min, flipping the potatoes half way through the cooking time.
- Meanwhile, in a medium bowl, add the Sausage and Peppers. Add remaining Olive Oil and Salt and toss well.
- Remove Potatoes from oven and add Sausage and Peppers to the sheet pan. Make sure the Sausages and Peppers are not overlapping. Bake for 8 minutes. Remove from oven, flip over Peppers and cook for another 2 min.
- Serve with Spicy Garlic Aioli.
- Spicy Garlic Aioli
- In a bowl, mix all ingredients together well. Refrigerate until ready to serve with the sheet pan dinner.