A sheet pan and 20 minutes are all you need for the ultimate weeknight dinner. Ananda Eidelstein, a food writer with nearly a decade of culinary experience, praises the sheet pan as the go-to tool in any cook’s kitchen. This recipe combines Italian pork sausages with bell peppers, tomatoes, and shallots, all broiled to perfection in just 15 minutes. The vegetables become sweet and tender, perfectly complementing the spicy sausages. Warm bread absorbs the delicious juices, or you can opt to make hoagies with a roll and add provolone cheese or Italian dressing. A handy tip: buy sausages from the meat counter so you can select both hot and sweet varieties.
Ingredients:
– 1 pound hot or sweet Italian pork sausages
– 1 pound multicolored baby bell peppers, halved lengthwise
– 1 pint grape tomatoes
– 3 shallots, cut into 1⁄2-inch wedges (about ¾ cup)
– 3 large cloves garlic, smashed
– 2 tablespoons olive oil
– ¾ teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– Chopped fresh oregano leaves, for serving
– 1 8-oz. loaf crusty French bread, warmed
Instructions:
1. Preheat the broiler with a rack 6 inches from the heat. Line a large, rimmed baking sheet with aluminum foil. Pierce the sausages a few times with a knife, being careful not to pierce completely. Toss sausages, bell peppers, tomatoes, shallots, garlic, oil, salt, and pepper on the baking sheet until evenly coated; spread into an even layer.
2. Broil, turning the sausages and stirring the vegetables halfway through, until a thermometer inserted in the thickest part of the sausages reads 160°F and the vegetables are lightly charred, 12 to 15 minutes. Garnish with oregano and serve with the warm bread.
