Sheet Pan Sausage and Veggies
ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4
✓ Quick Cooking ✓ One Pot ✓ Family Friendly
1 lb. hot or sweet Italian pork sausages
1 lb. multicolored baby bell peppers, halved lengthwise
1 pt. grape tomatoes
3 shallots, cut into 1/2-in.
wedges (about 3/4 cup)
3 large cloves garlic, smashed
2 Tbsp. olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Chopped fresh oregano leaves, for serving
1 8-oz. loaf crusty French bread, warmed
PREHEAT broiler with rack 6 inches from heat. Line a large, rimmed baking sheet with aluminum foil. Pierce sausages a few times with a knife (do not pierce all the way through). Toss sausages, bell peppers, tomatoes, shallots, garlic, oil, salt, and pepper on baking sheet until evenly coated; spread in an even layer.
BROIL, turning sausages and stirring vegetables halfway through, until a thermometer inserted in thickest portion of sausages registers 160°F and vegetables are lightly charred, 12 to 15 minutes. Sprinkle with oregano and serve with warm bread.
PER SERVING: 674 Calories, 44g Fat (14g Saturated), 86mg Cholesterol, 5g Fiber, 25g Protein, 44g Carbs, 1,541mg Sodium, 11g Sugar