Sheet Pan Sausage and Peppers
Treat the family to this easy, speedy sheet pan sausage and peppers recipe for dinner. It's really simple to make and tastes wonderful.
Servings: 5
Ingredients
- 2 Cups cherry tomatoes medley mix
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 Cup red onion sliced
- 5 Cloves garlic peeled
- 3 Tablespoons olive oil or avocado oil
- 1 Tablespoon Italian seasoning
- 1 Teaspoon black pepper
- 1/2 Teaspoon kosher salt coarse
- 1/2 Teaspoon garlic powder
- 1 Tablespoon parsley fresh, finely chopped
- 5 Italian sausages
Instructions
- Preheat the oven to 350 degrees F.
- On a 13x18 inch baking sheet, add the tomatoes, peppers, onions, peeled garlic, 2 tablespoons oil, Italian seasoning, black pepper, salt, and garlic powder. With a spoon or clean hands toss until everything is coated with the oil and seasonings. Set aside.
- On a 9x13 inch parchment paper lined baking sheet, add the sausages.
- Use a pastry brush to baste the sausages all over with 1 tablespoon of oil.
- Place both baking sheets in the oven.
- Bake for 10 minutes.
- Flip the sausage over and bake for 10 minutes
- Flip the sausages over again and bake for an additional 5 minutes or until you have an internal temperature of 160° F.
- Remove the sausages from the oven and allow them to rest for 5 minutes, so as to retain all the juices.
- Sprinkle the fresh parsley on top.
Notes
No piercing required: Don't pierce the sausages because the juices will escape and they won't come out as tasty or juicy.
Let the sausages rest: Since rarely sausages can overheat and explode (Italian sausage, turkey sausage, or any of them) it's a good idea to let them sit for 5 minutes before serving.
Feel free to experiment: Try different sausages, different vegetables and even different seasonings. You could also add some parmesan cheese or provolone cheese on top for the last 5 minutes of cooking time. Melted provolone cheese is especially good with sausage and peppers! Or add some red pepper flakes for a kick of heat.
Let the sausages rest: Since rarely sausages can overheat and explode (Italian sausage, turkey sausage, or any of them) it's a good idea to let them sit for 5 minutes before serving.
Feel free to experiment: Try different sausages, different vegetables and even different seasonings. You could also add some parmesan cheese or provolone cheese on top for the last 5 minutes of cooking time. Melted provolone cheese is especially good with sausage and peppers! Or add some red pepper flakes for a kick of heat.
Nutrition
Calories: 507kcal | Carbohydrates: 11g | Protein: 18g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 85mg | Sodium: 1062mg | Potassium: 599mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1172IU | Vitamin C: 94mg | Calcium: 63mg | Iron: 3mg
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