Sheet Pan Sausage & Peppers with Mustard Dressing

Sheet Pan Sausage & Peppers

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Feel like you’re at the ballpark with this easy ketogenic meal made with Italian sausage and savory peppers, and tossed in a mustard dressing. For the best italian sausage without fillers, you can buy local, but there are also many brands in the grocery store that are compliant—simply check the ingredient label first.



  • ½ yellow onion
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow red pepper
  • 2 ½ tbsp olive oil, divided
  • Salt & pepper
  • 8 italian sausage in casing
  • ½ tbsp yellow mustard 
  • ⅛ tsp apple cider vinegar


  1. Preheat oven to 400F
  2. Slice onions and peppers into long strips, and arrange on a small sheet pan, and toss with 2 tbsp olive oil, salt and pepper. Place italian sausages on top of the peppers, and bake for 20 minutes, shuffling about halfway through so veggies don’t burn.
  3. Meanwhile, make the dressing by mixing mustard, apple cider vinegar, and ½ tbsp olive oil.
  4. When done baking, drizzle with mustard dressing, toss, and serve.


Keywords: Sheet Pan Sausage & Peppers