Description
A delicious and easy sausage sheet pan recipe featuring a flavorful mix of sliced andouille and Italian sausages with colorful bell peppers and onions, roasted to perfection for a quick and satisfying meal.
Ingredients
Sausage
- 12-16 ounces pre-cooked sausage, sliced into rounds (mix of andouille and Italian)
Vegetables
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
Seasonings
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Slice and Prepare Ingredients: Slice the sausage into rounds. Slice the red and green bell peppers as well as the yellow onion. Preheat your oven to 400°F (204°C) to prepare for roasting.
- Mix Seasonings: In a medium bowl, whisk together the olive oil, Italian seasoning, kosher salt, black pepper, and minced garlic to create a flavorful coating for the sausage and vegetables.
- Coat Ingredients: Place the sliced sausage and vegetables onto a baking sheet. Drizzle them evenly with the seasoning mixture and toss thoroughly to ensure every piece is well coated.
- Bake: Roast the sausage and peppers in the preheated oven at 400°F for 35-40 minutes. Stir halfway through the cooking time to promote even browning and tenderness of the vegetables and sausage.
- Serve: Remove from the oven when the sausage is browned and the vegetables are tender. Serve the sausage and peppers on their own, over rice, as a salad topping, or as a filling for sandwiches.
Notes
- You can use any combination of pre-cooked sausages according to your preference.
- Stirring halfway through baking ensures even cooking and prevents burning.
- Adjust the seasoning to taste, adding more salt or Italian seasoning if desired.
- Leftovers can be stored in the refrigerator and reheated for a quick meal.
- For a gluten-free version, verify that your sausages are gluten-free.
