Italian Sausage and Pepper One Pan Supper
Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury 2016 www.robertrose.ca Reprinted with publisher permission.
Could there be anything more comforting than a Sunday meat-and-potatoes dinner with friends and family? This sausage, pepper and potato meal is ready in no time, with minimal effort, saving you time over the stove. Italian Sausage and Pepper One Pan Supper is a hearty dish that you will begin to crave after you've made it a couple times. This is a super easy meal to make for a dinner party when you're trying to get multiple dishes done in a short amount of time. On the other hand, it also makes the perfect meal for two when you want to save on time in the kitchen and spend your night with a loved one over great food and conversation.
Cooking Vessel Size18x13-inch rimmed sheet pan, lined with foil and sprayed with nonstick cooking spray
- 2 large red or yellow bell peppers (or 1 of each)
- 1 large onion
- 1 pound red-skinned or yellow-fleshed baby potatoes
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 pound sweet or hot Italian sausages, each cut crosswise into 4 pieces
Preheat oven to 450 degrees F.
Cut bell peppers in half lengthwise. Remove seeds and stem, then cut each half lengthwise into 4 wedges. Cut onion in half lengthwise, then cut each half into 6 wedges.
On prepared pan, toss together bell peppers, onion, potatoes, oil, rosemary, salt and pepper. Spread in a single layer. Nestle sausage pieces among the vegetables, spacing evenly.
Roast in preheated oven for 20 minutes. Open oven door and stir vegetables and sausages. Close door and roast for 10 to 15 minutes or until potatoes are fork-tender and sausages are lightly browned and juices run clear when pierced.
You can substitute 1 tsp dried rosemary, crumbled, or Italian seasoning for the fresh rosemary.
One or both of the bell peppers can be replaced by green bell peppers, if desired.