We’ve renamed this 'Pepper Party'—only four ingredients, but it feels like a celebration every time!

Sausage and peppers is a classic dish with roots in Italian-American cuisine, often celebrated for its simplicity and robust flavors. This sheet pan version streamlines the process, making it perfect for busy weeknights without compromising on taste. The combination of savory sausage and sweet peppers creates a delightful harmony that is both comforting and satisfying. It's a dish that brings warmth to the table, reminiscent of family gatherings and hearty meals.

This dish pairs beautifully with a side of crusty bread to soak up the juices or a simple green salad to add a refreshing contrast. For a more substantial meal, consider serving it over a bed of creamy polenta or alongside a serving of pasta tossed in olive oil and garlic.

Servings: 4

1 pound of Italian sausage links
3 bell peppers, assorted colors, sliced and seasoned
1 large red onion, sliced, seasoned
2 tablespoons olive oil

Preheat your oven to 400°F (200°C).

Place the sliced bell peppers and red onion on a large sheet pan.

Drizzle the olive oil over the vegetables, and toss them to coat evenly.

Arrange the sausage links on top of the vegetables.

Roast in the preheated oven for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender.

Remove from the oven and let it rest for a few minutes before serving.

For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes to the vegetables before roasting. You can also experiment with different types of sausage, such as chicken or turkey, for a lighter option. Adding a splash of balsamic vinegar or a sprinkle of fresh herbs like basil or parsley just before serving can elevate the flavors. If you have more time, caramelizing the onions in a pan before adding them to the sheet can add depth to the dish.