Sheet Pan Sausage and Peppers

Savory sausage and caramelized onions and peppers - tossed with aromatic herbs and roasted on a sheet pan. Serve in rolls, or over rice (or pasta) for the ultimate meal.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword bell peppers, one pan meal, sausage and peppers, sausage sandwiches, sheet pan meal

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 379kcal

Author Robin Miller

Ingredients

12- ounce package sausage either pork, chicken or turkey, cut into 2-inch pieces
1 red bell pepper seeded and sliced into 2-inch strips
1 green bell pepper seeded and sliced into 2-inch strips
1 small yellow onion sliced into thin strips
3 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes or more/less to taste
Salt and freshly ground black pepper
4 hoagie or sandwich rolls
Fresh basil for serving optional

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, whisk together the olive oil, vinegar, dried basil, oregano, garlic powder, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the sausage, bell peppers, and onion and toss to combine.
Transfer the mixture to the prepared pan and spread out in a single layer.
Bake for 30 minutes, until the vegetables are tender and the sausage is cooked through (160 degrees on a meat thermometer), stirring halfway through cooking.
Spoon the mixture onto the hoagie rolls and top with fresh basil, if using.

Nutrition