Name: Sheet Pan Sausage with Sweet Peppers and Onions
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1½ pounds Italian sausage links; 3 whole bell peppers; 1 large yellow onion; 4 cloves garlic; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes

Sheet Pan Sausage with Sweet Peppers and Onions

weeknightcomfort-fooditalian-inspired

10 minPrep25 minCook4Serves

Ingredients

1½ poundsItalian sausage links (hot or sweet, your preference)
3 wholebell peppers (mix of red, yellow, or orange)
1 largeyellow onion
4 clovesgarlic
3 tablespoonsolive oil
2 tablespoonsbalsamic vinegar
1 teaspoondried Italian seasoning
½ teaspoonsalt
¼ teaspoonblack pepper
¼ teaspoonred pepper flakes (optional)

Prep

01
Core and slice 3 bell peppers into thick strips or chunks.
02
Slice 1 large yellow onion into thick wedges.
03
Mince 4 cloves garlic.

Method

01
Preheat oven to 425°F.
02
Arrange sausage links on a large sheet pan, spacing them apart. Roast for 10 minutes.
03
Remove pan from oven. Push sausage to the edges. Spread peppers and onions in the center of the pan. Drizzle everything with olive oil, then sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes if using.
04
Return to oven and roast for 12 to 15 minutes, until sausage is cooked through and vegetables are tender and slightly caramelized.
05
Remove from oven. Drizzle with balsamic vinegar, toss to coat, and serve hot.

Spice Tips

For deeper savory notes, add 1/2 teaspoon smoked paprika to the vegetables. For a kick, increase red pepper flakes to 1/2 teaspoon or finish with fresh red chili slices. A handful of fresh basil or parsley stirred in at the end brightens the whole dish.

Serve as is, over pasta, with crusty bread, or in a soft roll for a sandwich. Leftovers keep refrigerated for 3 days and reheat well.