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Sausage, peppers, and onions are tossed with simple Italian seasonings and then roasted to perfection for an easy meal that can be enjoyed over rice, pasta, or as the best sausage sandwich.

Easy Roasted Sausage, Peppers, and Onions

Sausage, peppers, and onions are tossed with simple Italian seasonings and then roasted to perfection for an easy meal that can be enjoyed over rice, pasta, or as the best sausage sandwiches.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 6 servings

Ingredients
 

  • 3  tablespoons (42ml) olive oil
  • 1 tablespoon (15ml) red wine vinegar (could sub balsamic)
  • 3 cloves garlic, minced
  • 2 teaspoons  dried oregano
  • ½ teaspoon each red pepper flakes and kosher salt
  • ¼ teaspoon freshly ground pepper
  • 3 bell peppers, sliced (mix of colors is nice; if small, I use 3½ or 4)
  • 1 large yellow onion, sliced root to stem
  • 6 sweet or hot Italian sausages (or a mix; about 2lbs), sliced into thirds on the diagonal*
  • Garnish: 2-3 tablespoons thinly sliced fresh basil (could sub parsley – a nice touch but can omit if you don’t have fresh herbs) 
  • Optional for serving: hot cooked rice or pasta, Parmesan cheese
  • For sausage sandwiches: toasted sub rolls, marinara sauce, and provolone cheese (Cooper sharp, mozzarella, Swiss, and smoked Gouda, are other good options) 

Instructions

  1. Preheat the oven to 400℉. 
  2. In a large bowl, stir together the oil, vinegar, garlic, oregano, crushed red pepper, salt, and pepper. Add the peppers and onions and toss to coat in the oil mixture. Transfer to a 9x13 baking pan.
  3. Add the cut sausage to the same bowl. Toss to coat in any remaining oil and spices. The sausage doesn’t need to be well coated; the key is to get all the flavor out of the bowl. Nestle the sausage pieces on top of vegetables.
  4. Bake until the vegetables are tender and the sausage is cooked through, 40 to 45 minutes. If you’d like more golden-brown color and a hint of char, switch to the broil setting and broil about 2 minutes, watching very closely so as not to burn. 
  5. Remove from the oven and sprinkle with the slivered basil. 
  6. Serving options: Serve hot, drizzling the pan juices over the rice or pasta and adding an optional sprinkle of Parmesan cheese, if desired. 
  7. Or tuck the mixture into toasted rolls with Provolone and marinara. Helpful hints: I toast the rolls (toaster oven or regular oven at 350℉ for about 5 minutes, depending on oven) with enough cheese for the slices to cover both sides of the roll, and it melts while the bread toasts. Then I spread marinara along one side of the roll and pop back in the oven or toaster oven for a minute to warm the sauce; you could simply warm the sauce separately. Then fill the rolls with the sausage and pepper mixture, letting the pan juices drain off to avoid drips, and enjoy with extra sauce on the side, if desired.
  8. Storage: The sausage mixture will keep for 4-5 days in the refrigerator and may be frozen for 3-4 months. 

Notes

*Make sure to use uncooked sausage, not fully cooked or smoked sausages. I slice on the diagonal because it’s pretty and makes the pieces look a little bigger too.
For an extra hint of flavor when making sandwiches, you may enjoy a thin spread of Dijon mustard on the roll before adding the cheese.
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