YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Peppers
Sausage and colorful peppers roasted on a single sheet pan until the vegetables are tender and the edges are perfectly caramelized.
INGREDIENTS
8 oz Chicken sausage
1 medium Red bell pepper
1 medium Yellow bell pepper
0.5 medium Red onion
0.5 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 baking sheet with parchment paper for easy cleanup.
Slice the chicken sausage into half-inch thick rounds and cut the bell peppers and red onion into half-inch wide strips.
Place the sausage, peppers, and onions directly onto the prepared baking sheet.
Drizzle with extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
Use your hands or tongs to toss everything together until the ingredients are evenly coated in oil and spices, then spread them out in a single layer.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the sausage is browned and the vegetables are soft with charred edges.
Remove from the oven and garnish with freshly chopped parsley before serving.