Brookings: Sheet Pan Sausage and Peppers
This is one of those rare weeknight dinners that actually tastes like you tried: sweet roasted peppers, browned sausage, and crispy edges all from a single pan. It's the kind of meal that comes together in under 30 minutes and tastes even better than it sounds. Serve it over rice, with crusty bread to soak up the juices, or just eat it straight from the pan if no one's watching.
Ingredients
- 4 Italian sausages (about 450 g), either sweet or hot
- 3 bell peppers (red, yellow, or a mix), cored and cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon red pepper flakes (optional)
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425°F.
- Cut each sausage into thirds or quarters, leaving the casing on.
- On a large sheet pan, toss the pepper pieces, onion, and garlic with olive oil, Italian seasoning, salt, pepper, and red pepper flakes if using.
- Nestle the sausage pieces among the vegetables, spreading everything in a single layer.
- Roast for 20 minutes, then stir everything and return to the oven for another 8 to 10 minutes, until the sausage is cooked through and the peppers are tender with browned edges.
- Drizzle the balsamic vinegar over everything and stir gently.
- Taste and adjust salt if needed, then serve hot.