SHEET PAN SAUSAGE AND PEPPERS RECIPES

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SHEET-PAN SAUSAGE & PEPPERS RECIPE | EATINGWELL



Sheet-Pan Sausage & Peppers Recipe | EatingWell image

This easy one-dish meal is bound to become a regular in your dinner rotation--it's super simple and comes together quickly. Be sure to preheat your sheet pan--adding vegetables to a hot pan helps start the charring and caramelization, without steaming your veggies. And remember, you are only heating up your sausage, not cooking it from raw in this recipe, but if you substitute with fresh sausage (which you can), you'll need to cook the sausage longer.

Provided by Ivy Odom

Categories     Healthy Chicken Sausage Recipes

Total Time 30 minutes

Number Of Ingredients 13

1 small (5 1/2 ounce) red onion, sliced (1 1/4 cups)
1 medium red bell pepper, sliced (1 cup)
1 medium orange bell pepper, sliced (1 cup)
1 medium yellow bell pepper, sliced (1 cup)
1 cup thinly sliced fennel (from 1 small fennel bulb)
1 tablespoon olive oil
¼ teaspoon black pepper
? teaspoon kosher salt
1 (12 ounce) package Italian-style smoked chicken sausage (such as Aidells)
4 medium garlic cloves, crushed
¼ ounce Parmesan cheese, shaved (about 2 tablespoons)
2 tablespoons torn fresh basil
½ teaspoon crushed red pepper

Steps:

  • Place a rimmed baking sheet in oven; preheat oven to 425 degrees F. Toss together onion, bell peppers, fennel, oil, black pepper and salt in a large bowl.
  • Arrange vegetable mixture in a single layer on preheated baking sheet. Bake in preheated oven until vegetables begin to soften, about 10 minutes.
  • Remove baking sheet from oven and toss vegetable mixture. Add sausage and garlic to baking sheet. Return to oven, and bake at 425 degrees F until sausage is warmed through and vegetables are tender, about 15 minutes. Remove from oven; sprinkle with cheese, basil and crushed red pepper.

Nutrition Facts : Calories 233 calories, CarbohydrateContent 16 g, FatContent 11 g, FiberContent 3 g, ProteinContent 18 g, SaturatedFatContent 3 g, SodiumContent 585 mg, SugarContent 7 g

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES RECIPE - NYT ...



Sheet-Pan Sausage With Peppers and Tomatoes Recipe - NYT ... image

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Provided by Ali Slagle

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

Steps:

  • Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
  • Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

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