Sausage potato tray bake

Ingredients

For 2 people

• 12 oz Yukon Gold potatoes, cut into 1-inch chunks
• 6 oz yellow onion, cut into 1/2-inch wedges
• 4 oz red bell pepper, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp apple cider vinegar
• 1 tbsp chopped fresh parsley
• 8 oz ground turkey
• 1 tsp fennel seed, lightly crushed
• 1 tsp smoked paprika
• 1/2 tsp dried sage
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 large egg
• 1 tbsp breadcrumbs

Method

1. Heat the oven and season the vegetablesSet the oven to 425 F and line a large rimmed sheet pan with parchment or foil for easier cleanup. Put the 12 oz Yukon Gold potatoes, 6 oz yellow onion, and 4 oz red bell pepper on the pan. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss directly on the pan until everything is lightly coated and spread into a single layer.
2. Mix the turkey sausage mixtureIn a medium bowl, combine 8 oz ground turkey, 1 tsp lightly crushed fennel seed, 1 tsp smoked paprika, 1/2 tsp dried sage, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 large egg, and 1 tbsp breadcrumbs. Mix just until evenly combined so the patties stay tender; overmixing makes the texture dense.
3. Shape and start roastingDivide the turkey mixture into 4 equal portions and shape each into a thick oval patty about 1/2 inch thick. Push the vegetables to make room and nestle the patties on the sheet pan with a little space between them. Bake for 18 minutes, until the potatoes are starting to soften and the bottoms of the patties have begun to brown.
4. Flip and finish the tray bakeRemove the pan from the oven and use a spatula to turn the patties. Stir and spread the vegetables so any cut sides facing the pan can brown. Return the tray to the oven for 12 to 15 minutes more, until the turkey reaches 165 F in the center and the potatoes are tender with deep golden edges.
5. Make the quick mustard glazeWhile the tray bakes, stir together 1 tbsp Dijon mustard, 1 tsp maple syrup, and 1 tsp apple cider vinegar in a small bowl.
6. Glaze and restTransfer the cooked patties and vegetables to a serving platter. Spoon the mustard glaze over the hot potatoes and sausages, then sprinkle with 1 tbsp chopped parsley. Rest for 5 minutes so the juices settle before serving.
7. Serve hot from the trayPlate the turkey sausage patties with the roasted potatoes, onions, and peppers. Spoon any glaze and pan juices over the top for moisture and serve immediately while the edges are still crisp.