Sheet Pan Sausage and Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4 servings
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Calories
506 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Sheet Pan Sausage and Peppers
Description
Sheet Pan Sausage and Peppers involves slicing Italian sausage into rounds and pairing it with thinly sliced bell peppers, onions, and halved cherry tomatoes. The vegetables and meat are tossed with a blend of tomato paste, balsamic vinegar, olive oil, salt, black pepper, oregano, and garlic powder, which adds tang and an herbal note. Arranged on a greased sheet pan without parchment to promote crispness, the dish is roasted at 425°F for 30 minutes, with a toss halfway through to ensure even cooking.
The high roasting temperature caramelizes the edges of the sausage and vegetables, giving a satisfying texture contrast with softened interiors. To intensify browning, the finished ingredients can be briefly broiled, adding a slightly charred finish. Topping with grated parmesan and fresh herbs brings a finishing touch that enriches the flavors.
Serve this versatile dish as a main with sides like pasta or crusty bread, or stuff it into sandwich rolls for a handheld meal. The recipe stores well in the refrigerator for several days in an airtight container, making it good for leftovers.
Ingredients
- 1 lb Italian sausage sweet or hot
- 2 bell pepper
- 1 yellow onion
- 10 ounces cherry tomato
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano dried
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425F. Slice sausage into 1 inch thick slices on a diagonal. Slice peppers into thin strips, slice yellow onion into thin slices, and cut cherry tomatoes in half.
- Pour all ingredients into a mixing bowl. Mix tomato paste, balsamic vinegar, olive oil, salt, pepper, oregano, and garlic powder in a small bowl. Pour over other ingredients and toss to combine.
- Spread into an even layer on a greased sheet pan - for this recipe I prefer not to use parchment paper to help the ingredients crisp a little. Bake at 425F for 30 minutes - toss once halfway through.
- If you want to brown the ingredients slightly, increase the heat to a broil and broil for 2-3 minutes before removing from the oven.
- Top with grated parmesan cheese and fresh basil or oregano. Serve on its on or over pasta or in rolls.
Notes
- Keep leftovers refrigerated in an airtight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 506kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 86mg | 29% |
| Sodium | 1195mg | 50% |
| Potassium | 704mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2338IU | 47% |
| Vitamin C | 98mg | 109% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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