Easy Sheet Pan Sausage and Vegetables
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
437 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Sheet Pan Sausage and Vegetables
Description
Easy Sheet Pan Sausage and Vegetables involves roasting hot or sweet Italian sausage with sliced red, yellow, and/or orange bell peppers and onions on a parchment-lined baking sheet. The vegetables are tossed in extra-virgin olive oil with kosher salt, granulated garlic, and black pepper before nesting the sausages within the mix. Baking at 450°F initially to toast the rolls, then at 425°F for about 25-30 minutes ensures the sausages are fully cooked, and the vegetables are softened with spots of caramelized char.
The roasted sausages and vegetables are assembled in hoagie rolls spread with mayonnaise, with optional ketchup and mustard for additional flavor. The dish balances the rich, spicy sausage with sweet, softened peppers and onions wrapped in soft rolls.
The sheet pan method simplifies cooking and cleanup, making this recipe manageable for weeknight meals. The inclusion of storage and reheating tips supports its practicality for leftovers. The recipe also encourages making components in advance for easier assembly.
Leftovers should be cooled before refrigerating for up to three days, then reheated in the oven or microwave with attention to internal temperature for food safety. The recipe can be frozen for up to three months, with the recommendation to thaw overnight before reheating to maintain texture and flavor.
Ingredients
- 6 hot italian sausage links or sweet Italian sausage links
- 1 Large Red , yellow, and/or orange bell pepper,
- stemmed , seeded, and thinly sliced
- 1 green bell pepper stemmed, seeded, and thinly sliced, large
- 1 onion halved and thinly sliced, large; red or yellow
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt , to taste
- ½ teaspoon black pepper to taste, ground
- ¼ teaspoon granulated garlic
To Assemble the Sausage and Vegetables:
- 6 hoagie roll
- mayonnaise
- ketchup
- mustard
Instructions
- Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Spread the peppers and onions on the sheet pan. Drizzle with olive oil, sprinkle with salt, garlic, and pepper, and toss. Nestle the sausages in and around the vegetables.
- Bake until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 to 30 minutes, turning the vegetables halfway through cooking.
To Assemble the Sausage and Vegetables:
- Spread each roll with Mayo, then place the sausage and vegetables. Drizzle ketchup and mustard on top, if desired, or serve it on the side. Enjoy!
Notes
- Cool leftovers before refrigerating in airtight containers for up to three days.
- Store leftover sausages separately from vegetables to avoid sogginess.
- Reheat adequately in a 350°F oven for 10-15 minutes covered, or microwave covered with a damp towel for 1-2 minutes.
- Prepare vegetables and sausages a day ahead for faster weeknight cooking, roasting just before serving to keep crispness.
- Freeze leftovers in a sealed container or bag for up to three months; thaw overnight before reheating for best quality.
- Reheating may slightly change texture; consume frozen leftovers within a few months for optimal taste.
User Reviews
Overall Rating
5
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