Chicken Sausage Sheet Pan Recipe With Fresh Tomatoes & Peppers (6 Ingredients, 25 Minutes) by Jan Mostrom

If you are trying to make more meals at home but intimated or just starting out cooking, this easy sheet-pan sausage recipe with tomatoes and peppers is a great place to start. I love sheet-pan recipes for their ease of cleanup and prep. This sheet-pan sausage with tomatoes and peppers is just 25 minutes from start to finish, while also being nutritious and easy on the budget.

Here is your shopping list for this easy weeknight dinner recipe: fresh Italian sausage (you can use chicken or pork), sweet peppers or mini peppers, cherry or grape tomatoes, fresh garlic, shallots, olive oil and optional sugar snap peas. (Check out the health benefits of sweet peppers and the health benefits of tomatoes.)

I like to make this high-protein recipe with mild chicken Italian sausage, but if you prefer spicy or pork sausage, use that instead. Don’t like tomatoes? Try subbing broccoli or green beans, keeping in mind if you choose a denser vegetable like eggplant or cauliflower it won’t be as cooked as a softer vegetables. As always, don’t be afraid to experiment with different ingredients to make this quick and easy recipe all your own.

Serve the hearty sausage and vegetables for dinner with any additional side dishes you would like to add.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 16 ounces fresh Italian-style sausage, mild or hot
• 2 large sweet peppers, sliced, or 16 ounces mini peppers, cored
• 16 ounces cherry or grape tomatoes
• 2 cups sugar snap peas (optional)
• 6 garlic cloves, peeled and thinly sliced
• 3 shallots, peeled and cut into wedges or slices
• 3 tablespoons extra virgin olive oil

Here's how to make it: 

1. Turn the oven to broil with the top rack about 8 to 10 inches below the top. (Second position from the top of the oven.) Place a piece of parchment on a large baking sheet.
2. “Score” the sausages by slicing into each one two to three times about 1/2-inch deep. Place the sausages, peppers, tomatoes, garlic and shallots on the parchment paper. Drizzle with olive oil and add a good pinch of salt and pepper. (You can add some crushed red pepper flakes for a little kick.) Toss to coat everything in the oil.
   
3. Place the baking sheet in the oven and broil for 12 to 15 minutes, stirring halfway through. Remove when everything looks nice and charred. (If there is too much char you can cover the pan with aluminum foil.) Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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