Red Meat Allergy Friendly Sheet Pan Sausage and Peppers
Total time50 min
Prep time15 min
Cook time35 min
4.5(24)
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Learn more →Ingredients
4 servings
- 4 italian sausage links (about 1 ½ lb total), sweet or hot
- 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
- 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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