Roasted Sausages, Peppers & Onions
Meal Type · Season · Nationality
Dinner · Any · Any
✓ Meal Prep Friendly
·
✓ Healthy
Ingredients
• 2 large yellow onions, cut into ½-inch-wide wedges through the core
• 2 large Holland red bell peppers, cored, seeded, and cut into ½-inch strips
• 2 large Holland orange bell peppers, cored, seeded, and cut into ½-inch strips
• 2 large poblano peppers, seeded and cut into ¼-inch strips
• 1 medium fennel bulb, halved, cored, and sliced crosswise ¼ inch thick
• 2 tablespoons minced garlic (6 cloves)
• 1 teaspoon dried oregano, crushed in your hands
• Kosher salt and freshly ground black pepper
• Good olive oil
• 1 pound sweet Italian sausage, cut into links
• 1 pound hot Italian sausage, cut into links
• 1 pint red cherry tomatoes
• ⅓ cup dry white wine (such as Pinot Grigio)
• ½ cup julienned fresh basil leaves
• Freshly grated Italian Parmesan cheese, for serving
- Make with polenta
Steps
1. Preheat the oven to 400°F. Arrange two racks evenly spaced in the oven.
2. In a large (14 x 18-inch) shallow roasting pan, combine:
3. • onions
4. • red bell peppers
5. • orange bell peppers
6. • poblano peppers
7. • fennel
8. • garlic
9. • oregano
10. • 1 tablespoon salt
11. • 1½ teaspoons black pepper
12. Add ¼ cup olive oil and toss well.
13. (Do not crowd the vegetables in a smaller pan; they won’t brown properly.)
14. On a separate sheet pan, toss the sausages with 2 tablespoons olive oil and spread them in one layer.
15. Place both pans in the oven and roast for 20 minutes.
16. Toss the vegetables and transfer the sausages to the roasting pan with the vegetables. Add the cherry tomatoes.
17. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly.
18. Remove from heat. Sprinkle with basil, toss well, and taste for seasoning.
19. Serve hot with grated Parmesan on the side.