Sheet Pan Sausage, Peppers & Onions

Sheet Pan Sausage, Peppers & Onions ingredients

• 1 lb smoked sausage (e.g., kielbasa)
• 3 medium bell peppers (any color)
• 1 large large onion
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Sheet Pan Sausage, Peppers & Onions

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup, or grease lightly with cooking spray.
2. Slice the 1 lb smoked sausage into 1/2-inch thick rounds. Core and slice the 3 medium bell peppers (any color) into 1-inch strips. Peel and slice the 1 large onion into 1/2-inch thick wedges.
3. In a large bowl, combine the sliced sausage, bell peppers, and onion. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together until the vegetables and sausage are evenly coated.
4. Spread the seasoned sausage and vegetables in a single layer on the prepared baking sheet. Ensure they are not too crowded, which allows them to roast rather than steam; use two sheets if necessary.
5. Roast in the preheated oven for 20 minutes, allowing the vegetables to soften and the sausage to heat through and begin to brown.
6. Carefully remove the baking sheet from the oven, flip the sausage and vegetables with a spatula, and return to the oven for another 10-15 minutes, or until the vegetables are tender-crisp and lightly caramelized, and the sausage has a nice browned exterior.
7. For extra char and crispiness, you can turn the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
8. Remove from the oven and serve immediately. This dish pairs well with a side of rice, crusty bread, or simply as is.

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