Sheet Pan Sausage and Peppers

Treat the family to this easy, speedy sheet pan sausage and peppers recipe for dinner. It's really simple to make and tastes wonderful.

📝 Ingredients

• 2 Cups cherry tomatoes (I used a medley mix)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 Cup red onion (sliced)
• 5 Cloves garlic (peeled)
• 3 Tablespoons olive oil (or avocado oil)
• 1 Tablespoon Italian seasoning
• 1 Teaspoon black pepper
• 1/2 Teaspoon kosher salt (coarse)
• 1/2 Teaspoon garlic powder
• 1 Tablespoon parsley (fresh, finely chopped)
• 5 Italian link sausages

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F.
2. 2toss: On a 13 x 18-inch baking sheet, add the tomatoes, peppers, onions, peeled garlic, 2 tablespoons oil, Italian seasoning, black pepper, salt, and garlic powder. With a spoon or clean hands toss until everything is coated with the oil and seasonings. Set aside.
3. 3brush: Add the sausages to another baking sheet. Use a pastry brush to baste the sausages all over with 1 tablespoon of oil.
4. 4Place both baking sheets in the oven.
5. 5Bake for 10 minutes.
6. 6Flip the sausage over and bake for 10 minutes
7. 7Flip the sausages over again and bake for an additional 5 minutes or until they have an internal temperature of 160°F.
8. 8remove: Note: If the peppers are crisp-tender before the sausages are done, you can remove them from the oven and cover with foil to keep warm while the sausages cook a bit more.
9. 9rest: Remove the sausages from the oven and allow them to rest for 5 minutes, so as to retain all the juices.
10. 10garnish: Sprinkle the fresh parsley on top and serve.