Sheet-Pan Sausage With Peppers and Tomatoes

We make an even more simple version of this and everyone loves it. Sausages (I prefer them sliced), mixed bell peppers and just a little olive oil— roast in the oven and serve over pasta, rice or cauliflower rice. It’s a weekday lifesaver as it’s 30 minutes to dinner or even less.

I used all the ingredients in the recipe but added a teaspoon dried oregano, half teaspoon paprika and green onions. I broiled for ten minutes then added capers, kalamata olives and sliced lemons and broiled for additional seven minutes. I sliced the sausages and tossed everything with big round pasta noodles called Mezzi Paccheri and parmesan cheese. This recipe is very versatile. You could use andouille sausage, or southwest sausage and adjust seasoning and vegetables to your preference.

This meal was delicious and easy to prepare! A few notes/substitutions: Chicken Italian sausage is a healthier alternative and does not dry out Bake at 425 for 30 min rather than broil, flip sausage halfway thru. Everything gets nicely browned/carmelized without getting burned Roll some fresh basil leaves and slice, sprinkle over the top before cooking for added flavor

Excellent! Hit the mark for an easy family dinner. Lined sheet pan with foil to reduce clean up.

The recipe sounded great, but I’d just cleaned my oven and didn’t relish broiling raw sausages. This recipe translates easily to a large skillet. Precook sausage in boiling water until just done. Let cool and slice into coins. In the skillet, sauté the peppers and shallots in two tablespoons of olive oil until they start to brown. Add the tomatoes and continue cooking until they begin releasing their juices. Add the sausage coins and cook until warm. Top with crumbled feta. Enjoy.

I've concocted something similar on the outdoor grill. Ingredients vary, depending upon the season. And it cries out for a bun on which to heap it all.

There was A LOT of smoke when I cooked this dish under the broiler. I would caution people who do not have a robust vent to perhaps do most of the cooking either on the stove of in a heated oven, and finish everything off under the broiler for crispiness. The flavors were very tasty. I added some sautéd kale with garlic and two fried eggs to the leftovers today for my lunch. Delicious!

Pork sausage when I feeling indulgent; chicken sausage when I am not. 410 degrees? Not sure, I think my oven is off; line a roasting pan with parchment and begin with cubed Yukon Golds and sweet potatoes tossed with a little olive oil and salt....about 20 minutes later, I flip the potatoes and add sausages, peppers and an onion or shallots...another 20 or 30. We then spoon the whole mess over a bed of dark kale or chard. Leftovers with eggs the next a.m. Pork sausage drippings: ahhh.

Made this with Beyond Meat’s Italian Sausage sliced into coins. Excellent!

Bake in a convection oven at 450; after 15 minutes, stir everything and turn sausages over. Return to oven for 12 more minutes. Perfect!

Worked beautifully with Field Roast Italian sausages, which are hot, sweet and vegan. My broiler scares me, so I roasted on high.

Thank you for this simple, fun and delicious recipe. To make it a little healthier I used plant-based sausages (from Beyond Meat). I broiled the tomatoes, peppers, garlic and shallots with olive oil until they just started to char (in my oven about 8 minutes), then I added the sausage (sliced), olives, feta, and pine nuts and broiled for 5 more mins. I'll definitely be making this one again and again.

This was delicious and easy. Perhaps a Wolf or Viking stove would get this done in 15 minutes but I have a humble GE range with a gas broiler. Closer to 30 minutes broiling at 6” distance did the job.

Took a bit of everyone’s advice, roasted at 400 for about 10 min. Then broiled (about 8 in) for about 5 min, flipped everything over, added a bit of feta and slices of lemon and broiled for another 3 min. Topped with chopped parsley. Ate with bread. This one is a keeper.

I think that this recipe is intended to take on a whole new note compared to the basic roasted sausages and peppers. The high heat of the broiler and the addition of the tomatoes will caramelize with the peppers and shallots and create a sauce. I think it sounds lovely, and just as simple (or more so without slicing the sausages!), and I love the idea of mopping up all those lovely juices with a good hearty bread. I love my standard quick meals, but always appreciate a new take like this!