Description
Ina Garten’s sausage and peppers bring Italian-American comfort to dinner tables with robust flavors. Hearty Italian sausages nestled among sweet bell peppers and caramelized onions create a simple yet satisfying meal you will crave again and again.
Ingredients
Scale
Main Proteins:
- 1 package (12 ounces / 340 grams) precooked Italian chicken or turkey sausage cut into ½-inch rounds
Vegetables:
- 1 medium red bell pepper sliced into ¼-inch strips
- 1 medium yellow bell pepper sliced into ¼-inch strips
- 1 small yellow onion sliced into ¼-inch strips
- 2 garlic cloves minced (about 2 teaspoons)
Herbs, Spices, and Oils:
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 2 teaspoons (10 milliliters) red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes plus additional to taste
Optional Garnishes:
- Thinly sliced fresh basil
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Prepare the oven environment by heating to 400 degrees Fahrenheit (204 degrees Celsius). Cover a large rimmed baking sheet with parchment paper to facilitate easy cleaning and prevent sticking.
- Carefully slice the sausages into even, bite-sized medallions. Arrange the sausage pieces centrally on the prepared baking sheet with strategic spacing.
- Cut red and yellow bell peppers into uniform strips, ensuring consistent thickness. Slice onions into similar-sized strips and distribute them evenly around the sausage pieces.
- Measure and drizzle red wine vinegar and extra virgin olive oil over the entire mixture. Sprinkle minced garlic, kosher salt, dried basil, dried oregano, freshly ground black pepper, and red pepper flakes across the ingredients.
- Use tongs or a spatula to gently toss and coat all ingredients, ensuring each piece receives an equal distribution of seasonings and oils.
- Spread the sausage and vegetable mixture into a single, uncrowded layer to promote even roasting and caramelization. This prevents steaming and encourages crisp edges.
- Place the baking sheet in the preheated oven and roast for 25-35 minutes. Midway through cooking, gently rotate and stir the ingredients to promote uniform browning.
- Verify doneness by checking that vegetables are tender, sausages are thoroughly cooked, and edges are nicely caramelized with a golden-brown coloration.
- Remove the baking sheet from the oven. Optionally garnish with freshly chopped basil leaves, finely chopped parsley, and a light sprinkle of grated Parmesan cheese for added flavor complexity.
- Serve immediately while the dish remains hot, presenting directly from the baking sheet for a rustic, appealing presentation.
Notes
- Meal Prep Magic: Chop sausages and vegetables a day before, storing them separately in sealed containers to streamline weeknight cooking.
- Sausage Selection: Pick premium Italian sausage links, balancing between sweet and spicy flavors for your taste buds.
- Pepper Power: Blending red and yellow bell peppers creates a colorful dish with sweet, roasted undertones that dance perfectly with savory sausage.
- Vinegar Virtue: A splash of red wine vinegar tenderizes meat while introducing a zesty brightness that cuts through rich sausage elements.
- Herb Harmony: Swapping dried herbs for fresh basil or parsley elevates the dish with garden-fresh, aromatic complexity.
- Cheese Choices: Sprinkle grated Parmesan for a salty kick, or experiment with pecorino romano as a delightful alternative topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg