Sheet Pan Sausage And Peppers
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: low-carb and keto-friendly
Ingredients
Scale
- 1 lb Italian sausages (mild or spicy links)
- 3 large bell peppers (assorted colors like red, orange, and yellow)
- 1 large red onion
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven is warming up, wash your bell peppers and remove the seeds. Slice them into long, even strips. Peel the red onion and cut it into thick wedges so they don’t burn too quickly during roasting.
- Place the sausage links, sliced peppers, and onion wedges onto a large rimmed sheet pan. Drizzle the olive oil over everything. Sprinkle the dried oregano, garlic powder, salt, and pepper across the pan. Use your hands or a pair of tongs to toss everything together until the vegetables and sausages are evenly coated in oil and spices.
- Spread the ingredients out into a single layer, ensuring the sausages aren’t buried under the vegetables. Place the pan in the oven and bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the sausages and stir the vegetables. This ensures even browning and prevents sticking.
- The dish is done when the sausages are browned and have reached an internal temperature of 160°F. The peppers and onions should be soft with slightly charred edges. Remove from the oven and let it rest for a few minutes before serving.
Find it online: https://www.yucolor.com/dinner/sheet-pan-sausage-and-peppers/