Sausage, Peppers, and Onions (two methods)
Savory sausage, peppers, and onions roasted all on one pan. Delicious, versatile, and fast. Perfect for a weeknight dinner.
Servings: 4
Calories: 472kcal
Equipment
- dutch oven OR
Ingredients
- 1 pound sweet or hot Italian sausage links
- 3 bell peppers assorted colors, seeded and cut into slices ¾-1 inch thick
- 1 large red onion cut into slices ¾-1 inch thick
- ½ large sweet onion cut into slices ¾-1 inch thick
- 1 clove garlic minced or sliced, see notes
- 1 tablespoon grapeseed oil or similar
- salt and black pepper to taste
Instructions
Sheet pan method
- Preheat oven to 425℉. 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℉.
- 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.
Nutrition
Calories: 472kcal | Carbohydrates: 12g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 837mg | Potassium: 568mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2795IU | Vitamin C: 121mg | Calcium: 43mg | Iron: 2mg
