YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Peppers
Roasted chicken sausage and vibrant bell peppers prepared on a single sheet pan until the vegetables are tender and the meat is perfectly savory and caramelized.
INGREDIENTS
6 oz Italian chicken sausage
1 medium Red bell pepper
1 medium Yellow bell pepper
0.5 medium Red onion
0.13 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage links into half-inch rounds and cut the bell peppers and red onion into thin strips.
Place the sliced sausage and vegetables directly onto the prepared sheet pan.
Drizzle the olive oil over the mixture and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
Toss all ingredients together with your hands or tongs until everything is well-coated in oil and spices.
Spread the mixture into a single even layer, ensuring the pieces aren't too crowded so they roast rather than steam.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the peppers are soft and the sausage is browned.
Remove from the oven and garnish with freshly chopped parsley before serving hot.