Sheet pan dinners, in this case sausage and peppers (plus tomatoes, garlic, and onions) demands just one thing of you: Toss everything together on a single pan and shove it in the oven. Dinner: done.
This sheet pan sausage and peppers makes for easy comfort food on hectic weeknights. Italian sausage, sweet bell peppers, tomatoes, and onions are jumbled together, plunked on a sheet pan (yep, just one pan to clean!), and shoved in the oven while you walk away. Because we understand that you have a million and one other things to get done on any given night but that you want to eat stupendously well, too.–Angie Zoobkoff
How to Serve Sheet Pan Sausages and Peppers
You can’t really go wrong with sausage and peppers, even served straight up plain. But if you’d like to make a heartier or a little more inventive meal out of this, here are a few suggestions…
- Chop the sausage and peppers and toss with warm pasta along with olive oil and plenty of Parmesan
- Pile the sausage and peppers atop cooked polenta or rice
- Plop the sausages and peppers in hoagie rolls
Sheet Pan Sausage and Peppers Recipe
- Quick Glance
- 10 M
- 45 M
- Serves 4
- 2 large bell peppers, any color, (about 1 pound or 454 g), seeded and cut lengthwise into thick slices
- 1 large yellow onion (about 1 pound or 454 g), halved lengthwise and cut into thick slices
- 1 pint cherry tomatoes (about 11 oz or 310 g)
- 2 large garlic cloves, smashed (about 10 g)
- 8 sweet or hot Italian sausages or a combination of the two (about 1 3/4 pounds or 800 g total)
- 1/4 scant cup olive oil (60 ml)
- 1/2 tablespoon dried oregano (3 g)
- Salt and freshly ground black pepper
- 1. Preheat the oven to 400°F (200°C) and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper or aluminum foil.
- 2. Toss the peppers, onions, tomatoes, and garlic on the baking sheet and top with the sausages. Drizzle with the oil and sprinkle with the oregano then season with salt and pepper. Using your hands, combine well, then spread the ingredients out in a single layer across the pan. (Alternately, you can combine everything in a covered container or resealable plastic bag and stash in the fridge until you’re ready to cook and up to 1 day in advance. If you do assemble it ahead of time, let the mixture sit at room temperature for 20 minutes before proceeding.)
- 3. Roast for 20 minutes, toss the vegetables, and flip the sausages. Continue to roast until the sausages are cooked through and the vegetables are tender and slightly caramelized, about 15 minutes more. Adjust the seasonings and serve.
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