Sausage Potato Sheet Pan

Ingredients

• 12 Ounce Plant-based smoked sausage, sliced into 1/2-inch coins - 12 (ounces), Sliced into 1/2-inch coins.
• 1.5 Pound Baby potatoes, cut into 1/2-inch pieces - 1 1/2 (pounds), Cut into 1/2-inch pieces.
• 12 Ounce Fresh green beans, trimmed - 12 (ounces), Trimmed.
• 1 Count Red bell pepper, cut into 1-inch pieces - 1 (large), Cut into 1-inch pieces.
• 1 Count Yellow onion, cut into 1-inch pieces - 1 (medium), Cut into 1-inch pieces.
• 3 Tablespoon Olive oil - 3 (tablespoons), Divided: 2 tablespoons for the potatoes and onion, 1 tablespoon for the sausage and vegetables.
• 1.5 Tablespoon Dijon mustard - 1 1/2 (tablespoons), Divided: 1 tablespoon for the potatoes and onion, 1/2 tablespoon for the sausage and vegetables.
• 1 Teaspoon Garlic powder - 1 (teaspoon)
• 0.5 Teaspoon Smoked paprika - 1/2 (teaspoon)
• 0.75 Teaspoon Fine salt - 3/4 (teaspoon)
• 0.25 Teaspoon Black pepper - 1/4 (teaspoon)

Instructions

1. Preheat oven

   1. Preheat the oven to 425°F.

2. Season potatoes and onion

   2. Add the baby potatoes and yellow onion to the sheet pan. Drizzle with 2 tablespoons olive oil, 1 tablespoon Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Toss and spread out in a single layer.

3. First roast

   3. Roast for 12 minutes.

4. Add sausage and vegetables

   4. Add the plant-based smoked sausage, green beans, and red bell pepper to the same sheet pan. Drizzle with the remaining 1 tablespoon olive oil and 1/2 tablespoon Dijon mustard. Toss gently and spread into an even layer.

5. Finish roasting

   5. Roast for 10 to 12 minutes, until the potatoes are fork-tender, the green beans are crisp-tender, and the sausage is hot and lightly browned.

6. Serve

   6. Toss once more on the pan and serve warm.