Sheet Pan Sausage, Peppers and Onions
User Reviews
5
Sheet Pan Sausage, Peppers and Onions
Description
Sheet Pan Sausage, Peppers and Onions uses fully cooked chicken sausage as the protein base, paired with a variety of fresh vegetables including bell peppers, red onions, and juice-filled grape tomatoes. These are seasoned with herbs like fresh thyme and dried oregano, along with garlic and smoked paprika for a moderate savory depth. The vegetables are well coated in extra virgin olive oil and spread evenly on a baking sheet to broil close to the heat source. The sausage links are scored to allow the flavors to penetrate and arranged among the vegetables to roast simultaneously, ensuring the sausage gets nicely charred while the vegetables soften and caramelize.
The result is a dish with a mix of tender yet slightly crisp vegetables and flavorful, juicy sausage. The grape tomatoes add bursts of juice and sweetness, complementing the savory and mildly smoky spices. The broil cooking method creates a quick high heat environment that crisps edges while cooking the ingredients evenly.
This recipe can be served in multiple ways: stuffed into sandwiches, stirred into pasta with sauce, or used as a hearty topping on pizza crusts. Its flexibility and simple cleanup make it practical for weeknight meals or informal gatherings.
For best results, using fully cooked chicken sausage is recommended to ensure proper browning without overcooking. Various vegetables can be substituted to suit personal preference or seasonal availability, such as asparagus or zucchini. The dish benefits from careful monitoring during broiling to avoid burning.
Ingredients
- 1 pound chicken sausage mild or spicy, fully cooked links
- 1 red bell pepper cored and cut into thin strips, large
- 1 green bell pepper cored and cut into thin strips, large
- 1 red onion halved then sliced (half moons
- 1 pound grape tomato or cherry tomato
- 3 garlic peeled and minced, cloves
- thyme about 1/8 ounce, fresh, few sprigs
- 1 tablespoon oregano dried
- ½ teaspoon paprika sweet
- kosher salt
- black pepper
- extra virgin olive oil
Instructions
- Set your oven to the broil function and arrange a rack about 6 inches or so from the heat source.
- Score the sausage links in several places but do not cut all the way through.
- Place the bell peppers, onions, and tomatoes in a mixing bowl. Add garlic, fresh thyme, oregano, paprika, a large pinch of kosher salt and black pepper. Drizzle some extra virgin olive oil (a generous drizzle of 3 to 4 tbsp or enough to coat the veggies well), and toss to make sure the vegetables are well-coated.
- Arrange the vegetables in one layer on a large baking sheet. Add the sausage, nestling the sausage links between the spread veggies.
- Slide the baking sheet under the broiler for 8 to 10 minutes (watching carefully) until the veggies have softened and the sausage is looking nicely charred.
Notes
- Use fully cooked chicken sausage for best browning without undercooking.
- Feel free to substitute or add vegetables like asparagus, zucchini, broccoli, or cauliflower.
- Watch carefully during broiling to prevent burning as cooking times can vary.
- This dish can be served on sandwiches, pasta, or pizza for versatile meal options.
- Using extra virgin olive oil generously coats the vegetables for even roasting and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2482 kcal
% Daily Value*
| Calories | 248.2kcal | 12% |
| Carbohydrates | 11.5g | 4% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.1g | 26% |
| Cholesterol | 53.4mg | 18% |
| Sodium | 780mg | 33% |
| Potassium | 303.6mg | 6% |
| Fiber | 2.4g | 10% |
| Sugar | 5g | 10% |
| Vitamin A | 1693.3IU | 34% |
| Vitamin C | 54.8mg | 61% |
| Calcium | 32.1mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
