YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Peppers
Roasted chicken sausage and colorful bell peppers tossed in aromatic spices for a savory meal with a satisfyingly charred finish.
INGREDIENTS
9 oz Chicken sausage
1 cup Bell peppers
0.5 cup Red onion
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
Slice the chicken sausage into 1/2-inch thick rounds and thinly slice the bell peppers and red onion into strips.
Place the sliced sausage, peppers, and onions directly onto the prepared sheet pan.
Drizzle the extra virgin olive oil over the ingredients and sprinkle evenly with sea salt, black pepper, dried oregano, and garlic powder.
Toss everything together with your hands or tongs until the sausage and vegetables are thoroughly coated in oil and spices, then spread them out into a single layer.
Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the sausage is browned and the vegetables are tender with slightly caramelized edges.