Enhanced Sheet Pan Italian Sausage with Peppers, Onions, and Sun-Dried Tomatoes
Ingredients:
4 Italian sausages, sliced into 1/2-inch pieces
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 large red onion, sliced
1 cup sun-dried tomatoes, not in oil, chopped
2 tablespoons olive oil
1 whole head of garlic, top sliced off to expose cloves
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
½ cup crumbled feta or goat cheese (optional, for creaminess)
Fresh basil, chopped (for garnish)
Instructions:
Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper.
Prepare the sausage and vegetables: In a large bowl, toss the sliced sausages, bell peppers, onions, and sun-dried tomatoes with olive oil, thyme, rosemary, red pepper flakes, salt, and pepper until well coated.
Arrange on the sheet pan: Spread the seasoned sausage and vegetable mixture evenly across the sheet pan. Place the head of garlic on the pan, cut side up.
Bake: Roast in the preheated oven for about 20-25 minutes, stirring once halfway through, until the sausages are browned and the vegetables are tender and slightly caramelized.
Add cheese and roasted garlic: In the last 5 minutes of cooking, sprinkle feta or goat cheese over the sausages and vegetables, if using. Once out of the oven, squeeze the roasted garlic cloves out of their skins directly onto the sheet pan. Use a fork or the back of a spoon to smash the garlic and stir gently to distribute it evenly among the sausages and vegetables.
Garnish and serve: Sprinkle fresh basil over the top for a fresh, aromatic finish. Here are some of my favorite Products - Affiliate Links below
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