Sausage & Peppers Sheet Pan
Sheet pan dinner combining sausage, bell peppers, and onions roasted until caramelized. One-pan meal finished in the oven with minimal cleanup.
Ingredients
Method
Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
Slice bell peppers into 1-inch-wide strips, removing seeds and stems. Cut onions into thick wedges. Mince garlic.
Place sausage links on the prepared sheet pan. Arrange bell peppers and onions around the sausage.
Drizzle olive oil over all ingredients. Sprinkle paprika, oregano, garlic, salt, black pepper, and red pepper flakes evenly over the pan.
Toss gently with tongs to coat sausage and vegetables with seasoning and oil.
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until sausage is cooked through (internal temperature 160°F) and vegetables are tender and lightly caramelized.
If desired, broil for 2–3 minutes at the end to char peppers and onions lightly.
Serve hot directly from the pan or transfer to a serving platter.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
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