Hey there, fellow food lovers! If you’re looking for a dish that’s as simple as it is delicious, let me introduce you to my favorite sheet pan sausage peppers and onions. Seriously, it’s a game changer! This meal is all about throwing together some juicy sausage, vibrant peppers, and sweet onions, all baked in one pan. No fuss, no mess—just pure, mouthwatering goodness.
What I love most about using a sheet pan is the ease of preparation. You literally just chop, toss, and bake! The flavors meld together so beautifully, and the best part? Cleanup is a breeze! You’ll have a hearty meal ready in under an hour, making it perfect for busy weeknights or a laid-back weekend dinner. Trust me, once you try this, you’ll be adding it to your regular rotation!
Ingredients List
Let’s gather everything we need for this mouthwatering sheet pan sausage peppers and onions! Here’s what you’ll want to have on hand:
- 1 pound sausage links: Any kind you love works great! I usually go for Italian sausage for that extra flavor, but feel free to experiment with spicy or smoked varieties.
- 2 bell peppers, sliced: Grab a mix of colors—red, yellow, and green! They not only look beautiful but also add a sweet crunch.
- 1 large onion, sliced: A sweet onion like Vidalia is my go-to, but any onion will do. Just slice it thin for the best caramelization.
- 2 tablespoons olive oil: This helps everything roast beautifully and adds a lovely richness. Don’t skimp on it!
- 1 teaspoon garlic powder: For that garlicky goodness without the fuss of chopping fresh garlic.
- 1 teaspoon Italian seasoning: A little sprinkle of this brings all those delightful herbs together—so aromatic!
- Salt and pepper to taste: Always taste as you go! Adjust according to your preference.
With these ingredients, you’re well on your way to a delicious, aromatic meal that’s sure to impress! Now, let’s get cooking!
How to Prepare Sheet Pan Sausage Peppers and Onions
Alright, let’s dive into the fun part—making this scrumptious sheet pan sausage peppers and onions! I promise it’s super easy and totally rewarding. Follow these steps, and you’ll have a beautiful dinner ready in no time!
Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is key for even cooking, so don’t skip this step! You want that oven nice and hot to get those sausages perfectly browned and the veggies beautifully caramelized.
Prepare the Ingredients
Now, let’s get those veggies ready! Start by slicing your bell peppers into strips—about half an inch wide is perfect. I like to use a mix of colors for that vibrant look on the plate. Next, slice your onion into thin rings or half-moons; either way works well, just keep them consistent in size for even cooking. And don’t forget about the sausage! If you’re using links, just keep them whole. If you prefer a bit more surface area for browning, you can slice them into bite-sized pieces. Yum!
Combine Ingredients on the Sheet Pan
Time to bring everything together! Grab a large sheet pan and place the sausage links in the center, then toss those sliced peppers and onions around them. Make sure to spread everything out so that they roast rather than steam. Drizzle the olive oil over the top and sprinkle on the garlic powder, Italian seasoning, salt, and pepper. Now, get in there and toss everything together until it’s evenly coated. This step is crucial for flavor, so don’t rush it!
Baking Process
Pop that pan into your preheated oven and let it bake for about 25–30 minutes. You’ll want to check it halfway through and give everything a little toss to ensure even cooking. The sausages should be browned and cooked through, while the peppers and onions will be tender and slightly caramelized. A good rule of thumb? If the sausage is at least 165°F (74°C) on the inside, you’re golden!
Serving Suggestions
Once it’s out of the oven, it’s time to serve up all that deliciousness! You can enjoy this dish on its own or serve it over a bed of rice or quinoa for a heartier meal. I also love to pair it with a crisp salad or some crusty bread to soak up those lovely juices. Trust me, it’s a crowd-pleaser that’s perfect for family dinners or casual gatherings!
Tips for Success
Alright, my fellow cooks, let’s make sure you nail this sheet pan sausage peppers and onions! Here are some of my best tips to ensure your dish turns out absolutely fabulous:
- Choose Quality Sausage: The sausage is the star of the show, so go for high-quality links that you love. Whether it’s spicy Italian, sweet, or even chicken sausage, it’ll make a big difference in flavor.
- Don’t Skimp on the Olive Oil: Drizzling enough olive oil is key to achieving that perfect roast. It prevents sticking and helps caramelize the vegetables beautifully. Trust me, you want those edges to be golden and crispy!
- Mix Up Your Veggies: While peppers and onions are classic, feel free to throw in other veggies like zucchini, cherry tomatoes, or even mushrooms. Just remember to cut everything to a similar size for even cooking.
- Adjust the Seasonings: If you love a little kick, try adding some red pepper flakes or smoked paprika for an extra layer of flavor. Don’t be afraid to experiment with herbs—fresh rosemary or thyme can be amazing!
- Let It Rest: After baking, let the dish sit for a couple of minutes before serving. This helps the juices redistribute, making every bite even more flavorful!
With these tips in your back pocket, you’re all set to create a delicious meal that’s sure to impress. Enjoy every bite!
Nutritional Information
Alright, let’s talk numbers! I know many of you like to keep an eye on the nutritional side of things, so here’s a breakdown of what you can expect in each serving of this sheet pan sausage peppers and onions. Keep in mind that these values are estimates, but they’ll give you a good idea of what you’re enjoying:
- Calories: 450
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Protein: 25g
So there you have it! This dish is not just delicious, but it also packs a good amount of protein and flavor. Perfect for a hearty meal that won’t leave you feeling weighed down. Enjoy every scrumptious bite!
FAQ Section
Alright, let’s tackle some of the most common questions I get about this delightful sheet pan sausage peppers and onions! I want to make sure you feel totally confident in your cooking adventure, so here we go:
Can I use different types of sausage?
Absolutely! One of the best parts of this recipe is its versatility. Whether you prefer spicy Italian, sweet chicken sausage, or even a plant-based option, go for it! Each type will bring its unique flavor to the dish.
What if I don’t have bell peppers?
No worries at all! If you’re out of bell peppers, you can easily substitute them with other veggies. Zucchini, mushrooms, or even broccoli would work beautifully. Just remember to chop them into similar sizes for even cooking!
Can I make this ahead of time?
Yes, you can! If you want to prep in advance, slice your vegetables and sausage, then store them in the fridge. When you’re ready to eat, just toss everything in the pan and bake! It’s a fantastic meal prep option for busy weeknights.
How do I know when the sausage is done?
The best way to check is by using a meat thermometer. You want your sausage to reach an internal temperature of 165°F (74°C). If you don’t have one, just cut into a sausage to make sure it’s no longer pink inside—juicy and cooked through is what you’re aiming for!
Can I freeze leftovers?
Yes, you can! Just make sure to let it cool completely before transferring it to an airtight container. It should stay good in the freezer for about 2–3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat in the oven or microwave. Easy peasy!
Hopefully, these answers help you feel ready to whip up this delicious sheet pan sausage peppers and onions. Don’t hesitate to reach out if you have more questions—happy cooking!
Why You’ll Love This Recipe
- Quick Preparation: With just a little chopping and tossing, you’ll have everything ready to go in under 10 minutes!
- Simple Cleanup: One pan means less time scrubbing dishes and more time enjoying your meal. Woohoo!
- Delicious Flavors: The combination of savory sausage, sweet peppers, and caramelized onions creates an irresistible flavor explosion.
- Versatile Ingredients: You can easily switch up the sausage or add in your favorite veggies to suit your taste and what you have on hand.
- Hearty and Satisfying: This dish hits all the right notes for a comforting meal that’s filling without being heavy.
- Perfect for Meal Prep: Make a big batch ahead of time for easy lunches or dinners throughout the week—just reheat and enjoy!
Trust me, once you try this sheet pan sausage peppers and onions, you’ll be hooked! It’s a crowd-pleaser that’s as satisfying to make as it is to eat.
Storage & Reheating Instructions
So, you’ve made this delightful sheet pan sausage peppers and onions and now you have some leftovers—great news! Here’s how to store them properly and reheat for maximum deliciousness.
First, let the dish cool down to room temperature before storing. This helps prevent condensation, which can make your leftovers soggy. Once it’s cooled, transfer the sausage, peppers, and onions into an airtight container. You can keep them in the fridge for up to 3–4 days. Perfect for quick meals later in the week!
Now, when you’re ready to enjoy those tasty leftovers, the best way to reheat them is in the oven. Preheat it to 350°F (175°C) and spread the mixture out on a baking sheet. Pop it in the oven for about 10–15 minutes, or until heated through. This method helps to crisp up the sausage and veggies again, giving you that fresh-out-of-the-oven vibe!
If you’re short on time, you can also use the microwave. Just place a portion in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat on high for about 1–2 minutes. Make sure to stir halfway through for even heating. Just keep an eye on it so it doesn’t get too hot and dry out!
And there you have it! Easy storage and reheating tips to ensure you get to savor every last bite of this scrumptious dish. Enjoy your leftovers, and happy eating!
Imprimer
Sheet Pan Sausage Peppers and Onions: 5 Simple Secrets
- Temps Total: 40 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A simple and flavorful dish featuring sausage, peppers, and onions cooked together on a single sheet pan.
Ingrédients
- 1 pound sausage links
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sausage links on a sheet pan.
- Add the sliced peppers and onion to the pan.
- Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
- Toss everything together to coat.
- Bake for 25-30 minutes, until sausage is cooked and vegetables are tender.
- Serve hot.
Notes
- Feel free to use different types of sausage.
- Customize with your favorite vegetables.
- Leftovers can be stored in an airtight container in the fridge.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 450
- Sucre: 5g
- De Sodium: 800mg
- La graisse: 30g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 3g
- La protéine: 25g
- Le taux de cholestérol: 70mg
Mots-clés: sheet pan sausage peppers and onions
