Sheet Pan Chicken Sausage and Peppers
A quick, healthy dinner everyone loves. Try serving with hoagie rolls or over couscous or your favorite greens.
Ingredients
- 4 links chicken sausage
- 3 bell peppers any color
- 4 shallots
- 1 and 1/2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 10-12 cranks freshly-cracked black pepper
- fresh parsley, rosemary, or other herbs optional garnish
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Slice sausages into 1” coins, chop peppers into 1” pieces, and peel and quarter the shallots. Combine these ingredients in a large bowl.4 links chicken sausage, 3 bell peppers, 4 shallots
- Add olive oil, Italian seasoning, salt, and black pepper. Toss well.1 and 1/2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 10-12 cranks freshly-cracked black pepper
- Spread the sausage and veggie mixture out on the baking sheet and roast for 18-20 minutes, until the sausage is crisp and the veggies are tender.
- Sprinkle with chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!fresh parsley, rosemary, or other herbs
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Notes
- Chicken Sausage. Many brands are widely available; my favorite types to use in a meal like this are Trader Joe’s sun-dried tomato or Aidell’s Italian-style chicken sausage with mozzarella cheese. Of course you can use another type of sausage if you like.
- Bell Peppers: Use any color you like or a mix—I usually prefer to mix at least two colors just to keep it fun to look at!
- Shallots: If you don’t have or like shallots, substitute red onion, sweet onion, or yellow onion, in order of my personal preference.
- Serving Suggestions: We like this over a bed of pearl couscous, regular couscous, or greens. Other good options are pasta, rice, or more roasted veggies.
- Storage/Reheating: Leftovers keep tightly-covered in the fridge for at least 3-4 days. Warm in the microwave as desired.
Nutrition Estimate
Calories: 265 kcal, Carbohydrates: 14 g, Protein: 15 g, Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 60 mg, Sodium: 1458 mg, Potassium: 285 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 3112 IU, Vitamin C: 117 mg, Calcium: 32 mg, Iron: 2 mg