Italian Sausage, Peppers and Onions
Italian sausage, peppers and onion is a beloved, classic Italian meal that's easy to make and tastes so, so satisfying. This is a sheet pan dinner that feeds a crowd, but is easily halved. If you want to serve these as sandwiches, eliminate the potatoes and double the tomatoes.
Servings: 6 people
Ingredients
- 5 assorted bell peppers, chopped into 1" to 2" chunks
- 2 medium yellow onions, chopped
- 1 pint grape tomatoes
- 2 pounds Italian pork or turkey sausage, mild or sweet, cut into thick chunks (about 6 Italian sausage links)
- 1/2 bunch Italian flat-leaf parsley, chopped
- 2 tablespoons Kosher salt, plus more to taste
- 2 teaspoon fennel seed
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh-ground black pepper
- 1 1/2 pounds small fingerling or yellow creamer potatoes
- sub rolls, optional
Instructions
- Preheat the oven to 425°F and grease two half-sheet pans. In a large bowl, combine all the ingredients (except the rolls, of course!) and mix well.
- Divide onto two half-sheet pans. Bake, uncovered, for about 1 hour, stirring every 30 minutes or so, or until everything is nicely browned, and the potatoes are fork tender. Depending how packed the sheet pans are, the time needed might be longer.PRO TIP: If the vegetables start to brown too much before the potatoes are soft and fully cooked, tent the sheet pans with foil.
- Taste for seasoning. Serve hot, plain, or on sub rolls.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
