This is the kind of weeknight dinner I love: 10 minutes of actual work, one pan, and very little cleanup. And it puts the L&S sausage front and center.

Prep: 10 minutes
Cook: 30–35 minutes
Serves: 4

Ingredients

• 1 lb L&S sausage — Bratwurst, Farmers, Spicy Italian, or Apple & Caramelized Onion would all be great
• 1½ lbs potatoes, cut into small chunks
• 2 bell peppers, roughly chopped
• 1 large onion, cut into wedges
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt & freshly ground black pepper

For the mustard-herb sauce:

• 2 tbsp Dijon or whole-grain mustard
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice or apple cider vinegar
• 1 tsp dried oregano or Italian seasoning
• ½ tsp garlic powder

Make it

1. Heat the oven to 425°F / 220°C.
2. Toss the potatoes with about half the olive oil, salt and pepper. Spread them on a large sheet pan and roast for 10 minutes first. This gives them a head start, so you don’t end up with perfect sausage and annoyingly hard potatoes.
3. While they’re roasting, whisk together the mustard, olive oil, honey, lemon juice, oregano and garlic powder.
4. Add the peppers, onion and garlic to the potatoes. Drizzle with the remaining olive oil and toss.
5. Nestle the whole L&S sausages among the vegetables. Brush everything generously with the mustard sauce.
6. Roast for another 20–25 minutes, turning the sausages once, until they’re browned and cooked through and the potatoes are crispy. (Temp the sausages periodically. once they’re at 160°F they’re done).
7. Give everything another little drizzle of the mustard sauce before serving.

Make it even better

Throw broccoli, zucchini or cherry tomatoes onto the pan if they’re hanging around the fridge. And if you want this extra hearty, serve it with crusty bread to mop up all those sausage-and-mustard pan juices.