Sheet Pan Sausage and Peppers

Instructions

1. 1

   Preheat your Oven to 400°F. Line a large rimmed Baking Sheet (18x13-inch) with Aluminum Foil for easy cleanup, then set aside.

2. 2

   Slice the Bell Peppers and Yellow Onion into even 1/2-inch strips so everything cooks at the same rate. Thinly slice the Garlic. Add the peppers, onion, and garlic to the Baking Sheet.

3. 3

   Drizzle the vegetables with Olive Oil and sprinkle with Italian Seasoning, Garlic Powder, Kosher Salt, and Black Pepper (plus Red Pepper Flakes if using). Toss everything together directly on the pan until well coated, then spread into an even layer.

4. 4

   Nestle the Italian Sausage Links on top of and among the vegetables in a single layer. The sausages should rest directly on the vegetables — this keeps them from steaming and lets the drippings flavor the peppers as they cook.

5. 5

   Roast on the center rack for 25 minutes. The vegetables will begin to soften and the sausages will start to brown.

6. 6

   Remove the pan from the Oven. Use Tongs to flip the sausages and give the peppers and onions a stir, scraping up any browned bits. Return the pan to the Oven and roast for another 12–15 minutes, until the sausages are cooked through (internal temperature of 160°F) and the peppers are tender with lightly caramelized edges.

7. 7

   Optional but highly recommended: drizzle the Balsamic Vinegar over everything as soon as the pan comes out of the Oven. Toss the vegetables gently to coat — this adds a subtle sweet-tangy depth that ties the whole dish together.

8. 8

   Taste and adjust seasoning with Kosher Salt and Black Pepper. Garnish with Fresh Parsley if desired. Serve straight from the pan in Hoagie Rolls, over pasta or rice, or alongside crusty bread.

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