Ingredients
Scale
- 1 lb Italian sausage links (sweet, mild, or hot)
- 3 large bell peppers (red, orange, and green), sliced into strips
- 1 large red onion, sliced into wedges
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. While the oven heats, slice your bell peppers into 1/2-inch strips and cut the red onion into thick wedges. If you prefer smaller bites, you can slice the sausage links into 1-inch rounds, or leave them whole for a more traditional presentation.
- Place the sliced peppers and onions directly onto the prepared baking sheet. Drizzle them with olive oil and sprinkle with minced garlic, dried oregano, red pepper flakes, salt, and pepper. Use your hands or tongs to toss the vegetables until they are evenly coated. Spread the vegetables into a single layer and nestle the sausage links among the peppers and onions. Ensure the pan is not overcrowded so the vegetables roast instead of steam.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. Halfway through the cooking time, use tongs to flip the sausages and toss the vegetables to ensure even browning. The meal is ready when the sausages reach an internal temperature of 160°F and the peppers are tender with slightly charred edges. Remove from the oven, garnish with fresh parsley, and serve immediately in rolls, over pasta, or alongside a crisp green salad.
- Cook Time: 35 minutes