Sheet-Pan Sausage and Peppers

Ingredients

• 6 links Italian sausage links (sweet or hot)
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp fennel seeds, lightly crushed
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment. On the pan, toss the sliced peppers and onion with the garlic, olive oil, oregano, fennel seeds, salt, and pepper until evenly coated, then spread into a single layer.
2. Nestle the sausage links among the vegetables. Roast for 15 minutes, until the sausages are lightly browned on top and the peppers begin to soften.
3. Pull out the pan and flip the sausages, then give the vegetables a quick toss so they cook evenly. Return to the oven and roast another 12 to 15 minutes, until the sausages reach 160°F (71°C) internally and the pepper edges are charred and caramelized.
4. Drizzle the balsamic vinegar over everything and toss right on the pan; the residual heat will turn it glossy and slightly syrupy in about 1 minute.
5. Let rest 3 minutes, then serve straight from the pan over rice, in toasted hoagie rolls, or on its own.

Nutrition (per serving)

Calories

480

Protein

24 g

Fat

36 g

Carbs

16 g