Real Simple

Sheet Pan Sausage and Veggies

ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4

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✓ 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

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