Low Sodium Sheet Pan Sausage and Peppers

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Sheet Pan Sausage and Peppers

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Ingredients

4 servings

4 italian sausage links (about 1 ½ lb total), sweet or hot
Botto's Sweet Italian Sausage, 4 lbs.
See all
3 bell peppers (any mix of red, yellow, and orange), seeded and sliced into ½-inch strips
1 large yellow onion, halved and sliced into ½-inch half-rings
3 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp red wine vinegar

For serving

fresh basil leaves, torn (optional)
crusty bread or hoagie rolls, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and position a rack in the center.
2
In a large mixing bowl, combine the sliced bell peppers and onion with the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and red wine vinegar. Toss until the vegetables are evenly coated.

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