Sheet Pan Roasted Sausage and Peppers
This easy to make Sheet Pan Roasted Sausage and Peppers is a must-have any night of the week for when you're just too tired to cook after a long day of work.
Ingredients
- 1 medium red onion sliced
- 2 medium zucchini sliced
- 2 medium summer squash sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon grainy mustard plus more for serving
- 8 hot or milk Italian sausage links
- 1/4 cup chopped fresh Italian parsley
- pita bread for serving
Instructions
- Preheat oven to 425 degrees F.
- Toss the onion, zucchini, squash, and bell peppers with olive oil, salt, pepper, and 1 tablespoon mustard on a large heavy duty baking sheet, until evenly combined. Give the baking sheet a shake to ensure all the vegetables are in a single layer. Arrange the sausages on top of the veggies.
- Roast until the veggies are tender and the sausages are golden brown and crispy, about 20 to 25 minutes. Give the veggies a light toss halfway through cooking. If the vegetables are releasing a lot of liquid in the pan, during baking, just drain off and return the pan to the oven.
- Garnish with fresh parsley on top, and serve with grainy mustard on the side for dipping and pita bread for wrapping. Enjoy!