Sheet Pan Sausage, Peppers, and Onions
These sheet pan sausage, peppers, and onions are a quick and easy one-pan weeknight meal. Just like what you'd get at the ballpark, but from the comfort of your home. Pork sausage, bell peppers, and onions all cooked with ease in no time. Beer, please.
Ingredients
- 1 medium (about 7 oz) red bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
- 1 medium (about 7 oz) orange bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
- 1 medium (about 9 oz) sweet onion, cut into slices 1/4 inch (6 mm) thick
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 sweet or hot Italian sausage links, or a combination
- Sausage or pretzel buns, for serving (optional)
- Spicy mustard, for serving (optional)
Instructions
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil.
- On the prepared baking sheet, combine the peppers and onion. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread in a single layer. Place the sausages on top.
- Roast until the sausages and cooked through and the vegetables are tender, 25 to 40 minutes.
☞ TESTER TIP: If your sausages and vegetables are cooked through but not quite browned to your liking, turn the broiler on for a couple of minutes.
- Taste the vegetables and adjust the seasoning, if desired. Serve with the sausages (and buns and mustard, if using).
Nutrition
Serving: 1portion | Calories: 921kcal | Carbohydrates: 21g | Protein: 34g | Fat: 78g | Saturated Fat: 26g | Monounsaturated Fat: 37g | Cholesterol: 170mg | Sodium: 2237mg | Fiber: 4g | Sugar: 13g