Sheet-Pan Roasted Sausages with Peppers & Onions
July 11, 2024
The sausages are roasted directly on top of the peppers and onions, so the vegetables can absorb all the juices, then served on a bed of fresh arugula.
SERVINGS
2-3
PREP TIME
45 min
COOK TIME
0 min
Ingredients
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1red bell pepper, seeded and sliced into ¼-inch-wide strips
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1yellow bell pepper, seeded and sliced into ¼-inch-wide strips
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1small onion, peeled and sliced into ¼-inch-thick rounds
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1 1/2tablespoons extra-virgin olive oil, plus more for sprinkling
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3/4teaspoon kosher salt
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Freshly ground black pepper to taste
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1pound sausages, pricked with a fork
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1/2teaspoon red wine vinegar, plus more for sprinkling
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1teaspoon finely chopped fresh oregano
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Fresh arugula, for serving (optional)
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2ounces ricotta salata, crumbled (about ⅓ cup)
Additional
Directions
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1
Heat oven to 400 F.
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2
In a bowl, toss the peppers and onion with the oil, salt and black pepper. Spread the vegetables out in a single layer on a rimmed sheet pan and roast until they are tender but not caramelized, about 10-15 minutes.
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3
Arrange the sausages on top of the peppers and onion; continue roasting until the peppers are caramelized and the sausages are cooked through, about 8-10 minutes. If the sausages and/or peppers are not browned enough at this point, you can slide the whole pan under the broiler for a minute or two. Watch it carefully so it doesn’t burn.
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4
Meanwhile, in a medium bowl, combine the vinegar and the oregano.
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5
Before serving, toss the peppers and onion with the vinegar mixture; taste and adjust the seasonings if necessary (it might need more vinegar if your onion is very sweet). If you are using the arugula, divide it among individual serving plates; sprinkle with a little olive oil and a few drops of red wine vinegar. Arrange the peppers, onions and sausages over the arugula. Sprinkle with the cheese and serve.
Recipe source: Dinner: Changing the Game