Sheet Pan Sausage and Peppers
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Sheet Pan Sausage and Peppers
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The classic combination of Italian sausage, peppers, and onions cook together on a single tray!
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Ingredients
- 1 (19 ounce) package fresh Italian sausage (about 5 links)
- 2 medium sweet bell peppers, seeded and sliced
- 1 medium yellow onion, sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, basil, or other herbs
Instructions
- Heat the broiler with a rack 6 inches from the heat source. Line a large, rimmed sheet pan with aluminum foil for easy cleanup, if desired (do not use parchment paper). Lightly spray the pan with nonstick cooking spray. Use a paring knife to score the sausages in a few places on both sides (be careful not to cut all of the way through). Place the sausages on the prepared sheet pan.
- Add the peppers and onion to the pan. Drizzle olive oil over all the ingredients; toss to coat. Season with salt and pepper to taste; arrange everything in a single layer.
- Place the pan under the broiler until the sausage is cooked through and the peppers and onions are nicely charred, about 10-15 minutes. Flip the sausages and stir the veggies halfway through. I like to keep a close eye on the pan while it’s under the broiler. If one or two of the sausages are getting darker than the others, just use a spatula or tongs to move them to a different spot on the pan. This allows all of the ingredients to cook evenly under the broiler. If the veggies and sausages are getting too dark before they’re cooked through, just tent loosely with foil.
Notes
- Serve the sausage and peppers in toasted hoagie rolls with melted Provolone cheese on top, with rice, over pasta and marinara sauce, or alongside garlic bread.
- Recipe adapted from the New York Times
Nutrition Information
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Serving
1/4 of the recipe
Calories
585kcal
(29%)
Carbohydrates
7g
(2%)
Protein
20g
(40%)
Fat
53g
(82%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
27g
Cholesterol
102mg
(34%)
Sodium
988mg
(41%)
Potassium
506mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1863IU
(37%)
Vitamin C
81mg
(90%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 585kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 102mg | 34% |
| Sodium | 988mg | 41% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1863IU | 37% |
| Vitamin C | 81mg | 90% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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