Sheet-Pan Sausage and Peppers

Serves 4 · 12 min prep · 30 min cook

Ingredients

• 1.5 lb Italian sausage links
• 3 large bell peppers (mixed colors)
• 1 large yellow onion
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar
• 1/4 cup fresh parsley
• for serving crusty rolls or cooked polenta (optional)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Slice the bell peppers into thick strips and the onion into half-moons; smash and roughly chop the garlic.
3. 3Toss the peppers, onion, and garlic on the sheet pan with olive oil, oregano, smoked paprika, salt, and black pepper until everything is evenly coated and glossy.
4. 4Nestle the sausage links among the vegetables in a single layer so they brown rather than steam.
5. 5Roast for 18 minutes, then flip the sausages and stir the vegetables so the undersides caramelize.
6. 6Return to the oven for another 10 to 12 minutes until the sausages register 160°F inside and the peppers are charred at the edges and tender.
7. 7Drizzle the hot pan with red wine vinegar and toss gently to brighten the sweet peppers and cut the richness of the sausage.
8. 8Chop the parsley and scatter it over the pan. Rest 3 minutes so juices settle.
9. 9Serve straight from the sheet pan with crusty rolls for sandwiches or over creamy polenta for a complete plate. Leftovers reheat well for lunch bowls.