3bell peppers(assorted colors, seeded and cut into slices ¾-1 inch thick)
1largered onion(cut into slices ¾-1 inch thick)
½largesweet onion(cut into slices ¾-1 inch thick)
1clovegarlic(minced or sliced (Note 2))
1tablespoongrapeseed oil(or similar)
salt and black pepper(to taste)
Instructions
Sheet pan method
Preheat oven to 425 degrees. Place the sheet pan in the oven while preheating. (Note 3)
Remove sheet pan from oven and arrange peppers and onions on the pan. Drizzle with the oil and toss to coat. Add garlic and season with salt and pepper.
Arrange the sausage on the pan. Bake for 30 minutes. Flip the sausage over and stir the veggies. Bake for another 15 minutes. Serve.
Dutch oven method
Preheat oven to 350 degrees.
Heat a large oven-safe pan over medium heat. Add ½ tablespoon oil to the pan. Add the sausages and cook for 3-4 minutes per side until golden brown. Transfer the sausages to a plate. Set aside.
Add the remaining ½ tablespoon oil to the pan. Add the peppers and onions. Cook for 10-12 minutes until the veggies start to caramelize.
Add the garlic and top with the sausages. Cover and bake for 1 hour, stirring after 30 minutes. Serve.
Notes
Total cook time for sheet pan method: 45 minutes. Dutch oven method: 1 hour 20 minutes.
I like using minced garlic with the sheet pan method and sliced garlic for the Dutch oven method.
Preheating the pan jumpstarts the cooking process and also prevents food from sticking.