Sheet Pan Sausage and Peppers

Name: Sheet Pan Sausage and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 5 pieces Chicken Sausage (5 chicken sausages); 1 piece Yellow Onion (1 onion, thinly sliced); ½ cup Olive Oil (½ cup of olive oil); 5 pieces Garlic Clove (5 garlic cloves, smashed); 2 sprig Rosemary (2 sprigs of rosemary, left whole); 2 sprig Oregano (2 sprigs of oregano, left whole); 1 cup Cherry Tomato (1 cup of cherry tomatoes, left whole); ¾ cup Tomato Sauce (¾ cup of tomato sauce); 1 piece Poblano Pepper (1 poblano pepper, sliced in large strips); 1 piece Bell Pepper (1 yellow pepper, sliced in large strips); 1 piece Red Pepper (1 red pepper, sliced in large); ¼ cup Parsley (¼ cup of parsley, finely chopped); 0 pieces Table Salt (Salt and freshly cracked pepper)

Sheet Pan Sausage and Peppers - Entree (American)

40 minAmerican

Servings6

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Dairy Free
Egg Free

Steps

1Preheat oven to 375 degrees.
2Line a large sheet pan with parchment paper or a silpat mat.
3Leave sausages whole and poke small holes with a fork or knife. (This will help the steam escape so they don’t explode in the oven)
4Add all the onions, garlic, peppers, cherry tomatoes and sausages to the sheet pan. Drizzle with oil and toss to coat all the veggies. Sprinkle with salt and pepper and add the tomato sauce and herbs.
5Bake in the oven for 15 minutes. Give everything a stir. Bake for another 10 to 12 minutes until all the vegetables have softened and some parts have turned golden brown. You can always broil for a few minutes to char up some of the veggies.
6Discard the herbs. Slice the sausage diagonally and serve with onions and peppers. Sprinkle with chopped parsley.