Ingredients
- 8 links fully cooked chicken sausage
- 1 large red bell pepper - cored and cut into thin strips
- 1 large green bell pepper - cored and cut into thin strips
- 1 large orange bell pepper - cored and cut into thin strips
- 1 red onion - halved then sliced (half moons)
- 1 pound grape/cherry tomatoes
- 1/2 tsp dried thyme
- 1 TBSP dried oregano
- 1/2 tsp paprika
- 1/4 cup EVOO/avocado oil
- sea salt and black pepper - to taste
Instructions
- Set your oven to the broil function and arrange a rack about 6 inches or so from the heat source.
- Score the sausage links in several places but do not cut all the way through.
- Place the bell peppers, onions, and tomatoes in a mixing bowl. Add garlic, thyme, oregano, paprika, a large pinch of kosher salt and black pepper. Drizzle in the oil, and toss to make sure the vegetables are well-coated.
- Arrange the vegetables in one layer on a large parchment or foil lined baking sheet. Add the sausage, nestling the sausage links between the spread veggies.
- Slide the baking sheet under the broiler for 8 to 10 minutes (watching carefully) until the veggies have softened and the sausage is looking nicely charred.
- Once done to your liking, remove from oven and sprinkle salt and pepper to taste, and enjoy!
Nutrition Information
Nutrition Facts
Sheet Pan Sausage, Peppers & Onion
Amount per Serving
Calories
438
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
110
mg
37
%
Sodium
777
mg
34
%
Potassium
1047
mg
30
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
26
g
52
%
Vitamin A
2677
IU
54
%
Vitamin C
128
mg
155
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
When increasing serving size to 8 or 12 you will likely need to divide equally across 2 or more sheet pans to give the food room to cook.
