Sheet Pan Sausage and Peppers

Ingredients

• 1.5 pounds Italian sausage links (Use sweet or hot sausage, raw or fully cooked.)
• 3 large bell peppers (Seeded and sliced into 1/2-inch strips; use mixed colors if possible.)
• 1 large yellow onion (Sliced into thick wedges.)
• 3 cloves garlic cloves (Minced.)
• 2 tablespoons olive oil (Helps the vegetables roast and brown.)
• 1 teaspoon kosher salt (Adjust to taste, especially if the sausage is salty.)
• 0.5 teaspoon black pepper (Freshly ground if possible.)
• 2 teaspoons italian seasoning (Adds herby flavor to the roasted vegetables.)
• 0.25 teaspoon red pepper flakes (Optional, for a little heat.)
• 2 tablespoons fresh parsley (Chopped, for serving.)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper or foil for easier cleanup.
2. In a large bowl, toss the bell peppers and onion with the olive oil, garlic, salt, black pepper, Italian seasoning, and red pepper flakes, if using.
3. Spread the vegetables out on the sheet pan in an even layer. Nestle the sausage links on top and around the vegetables.
4. Roast for 15 minutes, then flip the sausages and stir the vegetables. Roast for 12 to 15 minutes more, until the sausage reaches 160°F (71°C) and the vegetables are browned and tender.
5. If the pan is crowded or the vegetables are steaming instead of browning, divide everything between two sheet pans for the second half of cooking.
6. Let the sausages rest for 5 minutes, then slice if desired. Finish with chopped parsley and serve hot.