Sheet Pan Sausage with Charred Peppers and Garlic Toast
Ingredients
- 1½ poundsItalian sausage (sweet or hot, as you prefer)
- 3 wholebell peppers (mix of red, yellow, or orange)
- 1 wholeyellow onion
- 6 clovesgarlic
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- ½ teaspoondried oregano
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 slicescrusty bread
Prep
- 01
Slice bell peppers into thick rings or chunks, removing seeds and stems.
- 02
Cut yellow onion into thick wedges.
- 03
Mince 6 garlic cloves.
Method
- 01
Preheat oven to 425°F.
- 02
Toss peppers, onion, garlic, 2 tablespoons olive oil, balsamic vinegar, oregano, salt, and pepper on a large sheet pan. Arrange in a single layer and roast for 10 minutes.
- 03
Remove pan from oven. Push vegetables to the sides and nestle sausages in the center. Drizzle sausages with remaining 1 tablespoon olive oil.
- 04
Return to oven and roast for 15–18 minutes, until sausages are cooked through (165°F internal temp) and peppers are soft and charred at the edges. Stir vegetables halfway through if you like.
- 05
While the pan roasts, brush bread slices with a little olive oil and toast in a small skillet or toaster oven until golden and crispy, about 3 minutes.
- 06
Divide sausages, peppers, and onion among plates. Serve with garlic toast on the side for scooping up juices.
Spice Tips
For warmth and depth, stir in 1/4 teaspoon red pepper flakes with the oil and vinegar. A splash of red wine or balsamic before roasting adds tanginess. Fresh basil or parsley scattered over at the end brightens the whole dish.