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Easy Sheet Pan Sausage and Peppers Recipe

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A no-fuss, delicious meal that saves you from the hangry monster lurking inside every stressed student. This easy sheet pan sausage and peppers recipe is ready in 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound Italian sausage links (sweet or hot)
  • 2 large bell peppers (any color)
  • 1 large yellow onion
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line your sheet pan with foil or parchment paper.
  3. Wash and chop your vegetables. Cut the bell peppers into 1-inch strips. Cut the onion into thick wedges—about 1-inch wide.
  4. In a large bowl, combine the peppers, onions, olive oil, oregano, garlic powder, salt, and pepper. Toss until the veggies are evenly coated. If using balsamic vinegar, add it now.
  5. Spread the seasoned vegetables in a single layer on the prepared sheet pan.
  6. Place the sausage links on top of the vegetables.
  7. Roast for 20 minutes.
  8. After 20 minutes, remove the pan from the oven. Use tongs to flip the sausage links over. Give the vegetables a quick stir.
  9. Return the pan to the oven and roast for another 10-15 minutes. The sausage should be browned and cooked through (internal temperature of 160°F/71°C for pork sausage), and the vegetables should be tender with some charred spots.
  10. Let it rest for 5 minutes before serving.

Notes

Don’t overcrowd the pan. Use the largest pan you have, or split between two pans. Cut vegetables uniformly for even cooking. Use the broiler for the last 2-3 minutes for extra char. Make extra for leftovers as flavors meld overnight.

Nutrition

Keywords: sheet pan dinner, sausage and peppers, easy dinner, one pan meal, college meal, quick dinner, 30 minute meal

Find it online: https://sagestirs.com/easy-sheet-pan-sausage-and-peppers-recipe/