This simple recipe is based on one I found for Sheet Pan Smoked Sausage and Peppers on the How Sweet Eats blog. The original recipe is very easy, but I simplified it even more by omitting the barbecue sauce and oregano, substituting balsamic vinegar for the balsamic glaze, and tossing everything together at once rather than adding the sausage separately. I love the addition of the balsamic vinegar, which gives an added tangy sweetness to this classic Italian combination. I tend to be generous with the oil when roasting this dish, as I like to serve it with mashed potatoes and the extra oil is delicious on the potatoes. If you are looking for a quick and easy meal that everyone will love, then give this recipe a try!
Roasted Sausage, Peppers, and Onions
1 lb. smoked sausage (I used turkey kielbasa)
3 bell peppers, halved and sliced
1 large onion, halved and sliced
1-2 T. olive oil
2 tsp. garlic-infused oil (or 2 cloves garlic, minced)
1 T. balsamic vinegar
salt and pepper to taste
Cut the sausage in half lengthwise, and cut each half into 1-inch pieces. Toss all of the ingredients together on a sheet pan*, seasoning to taste with salt and pepper (I only use about 1/8 tsp. salt and no pepper).
Roast at 425 degrees for about 25 minutes, tossing once about halfway through the cooking time, until the sausage and vegetables start to brown. Remove from the oven and cool slightly before serving. Serves 4.
*I actually use a nonstick 13x9-inch baking pan, even though everyone says to use a sheet pan for roasting, and it works just fine.
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