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Emma

Sheet Pan Sausage and Peppers

A hearty and vibrant dish combining roasted bell peppers and savory Italian sausages, perfect for a quick weeknight dinner or a casual gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Italian Sausages
  • 3 large Bell Peppers (red, yellow, orange)
  • 1 large Red Onio
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 large Garlic Cloves
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt to taste
  • Black Pepper to taste
  • 1/4 cup Fresh Parsley

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wash and dry the bell peppers, remove seeds and ribs, and slice into half-inch strips. Peel and cut the red onion into thick wedges. Mince the garlic cloves.
  3. Place the peppers, onions, and garlic on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss to coat evenly.
  4. Nestle the Italian sausages among the vegetables on the tray, pricking them with a fork to allow juices to flavor the peppers.
  5. Roast in the oven for 25 to 30 minutes.
  6. Halfway through, flip the sausages and toss the vegetables for even browning.
  7. Once cooked, remove from the oven and sprinkle with fresh parsley.

Notes

Ensure not to overcrowd the pan for proper roasting. Use uniform sizes for vegetables for even cooking. Let the dish rest for five minutes after removing from the oven.