Weeknight Sheet Pan Sausage, Peppers, and Onions with Honey BBQ Aioli

28 Jun, 2024

Posted by: clare o'donnell

Weeknight Sheet Pan Sausage, Peppers, and Onions with Honey BBQ Aioli

Rated 5.0 stars by 1 users

Servings

3-4

It simply doesn’t get easier than sheet pan sausage, peppers, and onions. But with the addition of our Honey BBQ aioli, this quick weeknight recipe is fancied up a bit. The mustard powder also adds a nice hint of heat and pairs well with the subtle sweetness of the aioli and smokiness from the sausage. This recipe is fool proof. Our favorite way to enjoy it is sandwiched in warm crusty bread with a little extra aioli…

Author:

Leslie Thomas

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Ingredients

12-15 ounces smoked kielbasa sausage, cut into ½-inch circles*
3 small red, yellow, and/or orange bell peppers, sliced
1 medium yellow or red onion, thinly sliced
2 tablespoons avocado or extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon salt
½ teaspoon black pepper
Terrapin Ridge Farms Honey BBQ Aioli

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Directions

Preheat your oven to 425 degrees.
Add the sliced sausage, bell peppers, and onion to a large baking sheet. Drizzle with oil and sprinkle with garlic powder, mustard powder, salt, and pepper. Toss to combine and then spread evenly on baking sheet.
Bake for 20-25 minutes or until sausage, peppers, and onions are slightly caramelized.
Remove from oven and generously drizzle our honey BBQ aioli on top.
Serve over rice or in a warm hoagie or baguette – or eat as is for a carb-friendly weeknight meal.

Recipe Note

*We find most kielbasa sausages come in 12-ounce packages. If you’re serving a hungry family of 4, we recommend getting a second package and using a ¼ of it for a total of 15 ounces.