American · casserole & tray bake

Sheet Pan Sausage and Peppers

Name: Sheet Pan Sausage and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 450 g Pork Sausages (thick); 2 medium Red Bell Peppers (sliced); 1 medium Yellow Bell Peppers (sliced); 2 medium Red Onions (cut into wedges); 4 cloves Garlic (peeled); 2 tbsp Extra Virgin Olive Oil; 1 tsp Paprika (smoked); 1 tsp Oregano (dried); 0.5 tsp Salt; 0.25 tsp Black Pepper (ground)

Pork sausages roasted with bell peppers, red onions and garlic in smoked paprika. Buy thick sausages; thin ones dry out before the vegetables char.

Thick sausages are the one thing to get right: thin ones cook through in half the time and dry out while the peppers finish. Cut the onion wedges through the root so they hold together on the pan. Use one large sheet pan and give the vegetables room; crowded, they steam instead of charring, so split them across two pans if you need to. Smoked paprika gives the dish its color and depth; sweet paprika works but tastes milder. Serve with bread, rice or a green salad.

Dairy-FreeLow-CarbNut-Free

40 minstart to table

10 min prep · 30 min cookServes4450 kcal a serving

Cook · 40 min

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Browned pork sausages on a sheet pan with roasted red and yellow bell pepper strips and charred red onion wedges.

Ingredients

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Method

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Per serving

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450

Calories

17 g

Protein

17 g

Carbs

35 g

Fat

4 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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