Red Meat Allergy Friendly Paleo Sheet Pan Italian Sausage and Peppers
Total time50 min
Prep time15 min
Cook time35 min
4.8(13)
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Learn more →Ingredients
4 servings
- 4 italian pork sausage links (about 1 ½ lb total), uncooked
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry.Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 2 red bell peppers, seeded and sliced into ½-inch strips
- 1 yellow bell pepper, seeded and sliced into ½-inch strips
- 1 green bell pepper, seeded and sliced into ½-inch strips
- 1 large yellow onion, halved and sliced into ½-inch half-rings
- 4 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp fennel seeds
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp red wine vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with parchment paper or leave it unlined for better browning.
- 2
In a large mixing bowl, combine the sliced bell peppers, onion, and garlic. Drizzle with the olive oil, then add the oregano, fennel seeds, crushed red pepper flakes, salt, and black pepper. Toss until the vegetables are evenly coated.
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