Sheet pan sausage and peppers
Sheet pan sausage and peppers, from above
Non vegUnited States

Sheet pan sausage and peppers

Sausages, sweet peppers and potatoes roasted till sticky. Feast day food, weeknight effort.

45 minTime
21 gProtein each
mildSpice
A feast day favourite2 chapters · 1 min read

Make it your way

Grandma's waySausages, peppers and onions roasted together.
The original
421kcalsame
21 gproteinsame
5 gfibresame
45minutessame

Sheet pan sausage and peppers.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken sausages8 chicken sausages
Red bell pepper (red capsicum, red pepper)2, in strips
Capsicum (green capsicum, green bell pepper)1, in strips
Onion2, in wedges
Potatosmall potatoes, halved
Olive oil2 tbsp
Garlic3 cloves, sliced
Dried oregano1 tsp
Paprika1 tsp
Vinegar2 tsp
Saltto taste
Black pepperto taste
Flat leaf parsleyto finish

Method

4 steps
  1. 1Heat the oven to 210°C. Toss the potatoes with half the oil and salt and roast for 15 minutes.
  2. 2Add the peppers, onion, garlic, oregano, paprika and remaining oil, then lay the sausages on top.
  3. 3Roast, turning the sausages once, until browned and cooked through.
  4. 4Drizzle with vinegar and scatter parsley.
Serve it like this

Serve straight from the tray with crusty bread or rolls, mustard and a green salad.

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Make it a meal

What goes with Sheet pan sausage and peppers: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Garlic knots120 min
On the side Zuppa toscana40 min
On the side Italian dressing5 min
A little snack Garlic bread20 min
To drink Pink lemonade15 min
Something sweet Apple pie150 min
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