Easy Sausage And Peppers Recipe
If you're looking for an easy meal that requires just one sheet for everything, and is delicious and easy, look no further than this sausage and peppers recipe. Requiring just a little bit of prep work, this recipe would be super simple to make on a weeknight. It comes complete with a garlic, honey, and balsamic vinegar sauce that adds so much flavor to the veggies and the sausage, which soaks in the flavors as they roast together in the oven. You could certainly eat this dish on its own or you could place the sausage and peppers on a roll and make a sandwich.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this simple and delicious recipe that is great for a crowd. "The best thing about this meal is that everything gets cooked in one roasting tray," Brookes says. "Easy, delicious and minimal washing up! The natural sweetness of roasted peppers and red onion make them a perfect pairing for sausages."
Gather the ingredients for easy sausage and peppers
This recipe is great because it calls for just a handful of ingredients. Pick up pork sausages, red peppers, yellow peppers, red onions, garlic, honey, balsamic vinegar, olive oil, salt, and pepper.
Preheat the oven and slice the peppers
Since you will need to use your oven for this recipe, preheat it to 400 F. Next, grab a large cutting board and sharp knife and slice the peppers into strips. Then, roughly dice the red onion.
Add the veggies and sausage to a roasting tray
Grab the roasting tray you plan to use and make sure that it's large enough to fit all of your veggies and all of your sausage. Then, dump the veggies on the tray first, followed by the sausage. See? A one-sheet pan meal at its finest!
Mix the sauce and pour on the sausage
To make the sauce, grab a large bowl and toss in the garlic, honey, balsamic vinegar, olive oil, and salt and pepper to taste. "The marinade is a tasty combination of sweet and sour, with plenty of garlic flavor," Brookes says.
Pour the sauce over the sausage and veggies and toss to combine. Make sure the veggies and sausages are well-coated with the sauce. You will also want to make sure that the sausages sit on top of the veggies.
Bake and serve the sausage and peppers
Pop the baking tray into the oven and bake the sausage and veggies for 45 to 50 minutes. About halfway through, flip the sausages over to the other side.
This dish is perfect by itself, but Brookes also notes that it pairs well "with mashed potatoes or rice." And, if you have any leftovers: "They should keep well in the fridge up to 2 days and you can reheat in the oven," Brookes shares. We hope you love this one as much as we do!
- 8 pork sausage links
- 2 red bell peppers
- 2 yellow bell peppers
- 2 red onions
- 2 cloves garlic, crushed
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- Preheat the oven to 400 F.
- Slice the peppers into strips and roughly dice the onions.
- Add the vegetables and sausages to a roasting tray.
- In a bowl, mix together the garlic, honey, balsamic vinegar, olive oil, and some salt and pepper to taste.
- Pour the mixture all over the sausages and vegetables. Toss to coat, then make sure the sausages are sitting on top of the vegetables.
- Bake for 45 to 50 minutes, turning the sausages once about halfway through cooking.
| Calories per Serving | 335 |
| Total Fat | 19.6 g |
| Saturated Fat | 4.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 35.0 mg |
| Total Carbohydrates | 31.9 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 20.4 g |
| Sodium | 702.1 mg |
| Protein | 10.2 g |
