YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Peppers
Roasted chicken sausage and vibrant bell peppers tossed with red onion until caramelized and tender for a savory, effortless lunch.
INGREDIENTS
8.5 oz chicken sausage
1 cup red bell pepper
1 cup green bell pepper
0.5 cup red onion
1 tsp olive oil
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage into half-inch rounds and cut the bell peppers and red onion into thin, uniform strips.
Place the sausage and vegetables onto the prepared sheet pan, then drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and seasonings.
Spread the mixture into a single layer, ensuring the ingredients aren't overcrowded so they roast rather than steam.
Bake for 20 to 25 minutes, tossing halfway through, until the sausage is browned and the vegetables are tender and slightly charred.
Remove from the oven and garnish with freshly chopped parsley before serving.