Sheet Pan Sausages and Peppers
This sheet pan meal is a snap to fix with Italian sausages, peppers, tomatoes, and shallots. Some simple seasonings amp up the flavor. The sausages make a delicious meal, or make sausage and pepper subs with a drizzle of marinara sauce.
Ingredients
- 1 pint cherry tomatoes, whole or halved
- 3 bell peppers, stems and seeds removed, sliced
- 2 large shallots, peeled and cut into small wedges
- 1 tbsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ tsp dried oregano
- ¼ tsp garlic powder
- 4 Italian sausages
Recommended Equipment
Instructions
- Preheat the oven to 425°F.
- Add the tomatoes, peppers, and shallots to the baking sheet.1 pint cherry tomatoes | 3 bell peppers | 2 large shallots
- Drizzle olive oil over the vegetables and toss to coat; spread in an even layer. Sprinkle with salt, pepper, oregano, and garlic powder.1 tbsp olive oil | Kosher salt | Freshly ground black pepper | 1/2 tsp dried oregano | 1/4 tsp garlic powder
- Arrange the sausages on the baking sheet.4 Italian sausages
- Roast the sausages and vegetables for 25 to 30 minutes, or until the sausages are cooked through (browned and no longer pink in the center) and the vegetables are tender and lightly browned. For most pork sausages, the minimum safe temperature is 160°F. If you’re using chicken or turkey Italian sausages, cook to 165°F.
- If desired, broil for a few minutes longer to char the vegetables, but watch closely.
Nutrition
Calories: 470kcalCarbohydrates: 12gProtein: 18gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 85mgSodium: 835mgPotassium: 738mgFiber: 3gSugar: 7gVitamin A: 3294IUVitamin C: 141mgCalcium: 42mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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