Food Factor: Sheet Pan Italian Sausage & Pepper Bake

 

Everybody loves to save time in the kitchen. Sheet pan suppers have become a very trendy topic lately – Pinterest is LOADED with recipes and ideas. For me, a sheet pan meal is a surefire way to clean up in a hurry, because I line the pan with foil.

 

Here is the recipe for the Sheet Pan Italian Sausage and Pepper bake we feature in the video.

 

Sheet Pan Italian Sausage & Pepper Bake
 

One package (4-5 sausage links) sweet or hot Italian turkey sausages

1 green bell pepper

1 yellow bell pepper

1 pint (16 oz) cherry or grape tomatoes

1 medium yellow onion

1 tablespoons olive oil

1 clove garlic

1 teaspoon dried oregano

1/4 teaspoon salt

1/2 teaspoon black pepper

 

Line baking sheet with foil. Preheat oven and pan to 400 degrees F. Remove stems and seeds from bell peppers. Slice into thin strips. Cut tomatoes in half. Slice onion into thin strips or thin rings. Combine peppers, onion, and tomatoes in a medium-sized bowl. Toss with olive oil and seasonings until mixed. Add sausages and toss until coated. Use potholders and pull hot pan from the oven. Spread sausages and vegetables on hot pan, then return the pan to the oven. Roast until sausages blister and vegetables are golden, about 20-25 minutes.

 

Thanks to the Kansas State Research and Extension Master Food Volunteers for inspiring us with their version of this recipe!

 

If you’ve never made a sheet pan recipe before, here are some tips for a successful experience.

  1. Use the right pan, such as a half sheet pan. You want a large surface, about 18x13 inches, and a one-inch rim. The lower rim allows hot air to flow across the pan, resulting in crispy, brown ingredients instead of steamed, mushy food.

  2. Consider the time it takes to cook your ingredients. Some foods take longer than others, so you may want to start those first, then add the rest later in the cooking process. For example, start carrots and potatoes before broccoli.

  3. Using breaded chicken, fish, or veggies? Set them on a wire rack on top of the sheet pan to keep them elevated and crispy.

  4. To keep your sheet pan ingredients from drying out, be sure to toss them with oil and completely coat them before spreading them on the sheet pan.

  5. Want more color on your sheet pan ingredients? Use the broiler for a short time before removing it from the oven to make them a warm, golden brown.

Do you have a favorite sheet pan supper recipe? Let us know on our Facebook page or on our Twitter feed.

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