Sheet Pan Sausage + Peppers

BIG sausage and pepper fan over here. Especially when it’s grilling season it’s not only so simple, but then you have a complex meal of protein and vegetables with minimal effort. What’s easier than grilling though? Throwing EVERYTHING on a sheet pan and calling it a day 🙂 Obviously I had to dress it up a little bit, but I promise this will become an easy staple for your family during these dreary winter months.

SHOPPING LIST: 2 lbs. sausage of your choice, 2 packages mini bell peppers, red onion, chopped garlic, crumbled feta cheese, pickled banana peppers, grapeseed oil, Adobo seasoning

Here’s what I have learned about sheet pan dinners: your protein MUST be flush with the bottom of your sheet pan in order for it cook properly! With that said, preheat your oven to 400 degrees trim the ends off of your bell peppers and slice up your red onion and spread them over your sheet pan. Drizzle your veg with grapeseed oil, 2 tB. chopped garlic and a generous amount of Adobo seasoning and mix well. I used about twelve Sweet Italian Chicken Sausages and I just shimmy them in between the vegetables – as mentioned above – to make sure the bottom of the sausages are touching the sheet pan. Finish with a generous handful (or two) of crumbled feta and roasted for 20 minutes.

Remove your sheet pan, flip each sausage over and slice them on the bias. Doing this makes sure that both sides brown evenly, and slicing the sausage at this point releases some of the juices that will soaked up by your veggies. Finish cooking another 10 minutes or until your sausages are firm and cooked through. The FINAL TOUCH?!?! Top your sheet pan Sausage + Peppers with a bunch of pickled banana peppers – the briny peppers are the perfect compliment to the sweet bell peppers and the fatty sausage. That’s all she wrote!

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