Sheet Pan Sausage and Peppers
Italian sausage links roasted over bell peppers and onion until the skins split and the vegetables collapse into the pan juices. Five ingredients and one pan to wash.
- 1
Heat the oven to 425°F with a rack in the center.
- 2
Toss the peppers and onion with the olive oil, oregano, salt and black pepper directly on a rimmed sheet pan, then spread them into an even layer.
- 3
Nestle the sausage links among the vegetables, leaving space between them so they brown rather than steam.
- 4
Roast for 20 minutes, then turn the sausages and stir the vegetables, scraping up anything sticking to the pan.
- 5
Roast 18 to 20 minutes more, until the peppers are browned at the edges and the sausages read 160°F at the center.
- 6
Let the pan rest 5 minutes, then slice the sausages on a bias and toss them back through the vegetables and juices.
Ingredients
- 3 tablespoons olive oil
- 3 bell peppers, seeded and cut into 1-inch strips
- 1 large onion, cut into 1/2-inch wedges
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds Italian sausage links
Instructions
- 1
Heat the oven to 425°F with a rack in the center.
- 2
Toss the peppers and onion with the olive oil, oregano, salt and black pepper directly on a rimmed sheet pan, then spread them into an even layer.
- 3
Nestle the sausage links among the vegetables, leaving space between them so they brown rather than steam.
- 4
Roast for 20 minutes, then turn the sausages and stir the vegetables, scraping up anything sticking to the pan.
- 5
Roast 18 to 20 minutes more, until the peppers are browned at the edges and the sausages read 160°F at the center.
- 6
Let the pan rest 5 minutes, then slice the sausages on a bias and toss them back through the vegetables and juices.