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Sheet pan meal featuring browned Isernio's Italian sausages and roasted veggies

Sheet Pan Dinner: Isernio’s Chicken Sausage and Roasted Peppers

Published on August 27, 2024 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

As temperatures change and signs of Fall are in the air, this roasted red pepper sheet pan meal is the one to prepare: Isernio’s Italian Chicken Sausage, bell peppers, and onions —simple ingredients with loads of flavor. Use this sheet pan meal as a base that you can serve with whole grains such as quinoa or rice, pile it all into a bread roll and make a sub sandwich, add it to your favorite pasta for a quick meal, or serve it up with some eggs and breakfast is ready. 

We love this meal as it’s a stress-free dinner to serve on weeknights; if you are lucky, there will be options for later in the week with a few leftovers. 

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Ingredients

  • 1 pound Isernio’s Italian Chicken Sausage
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables by trimming and slicing them into uniform pieces to ensure they cook evenly. Transfer the veggies to the sheet pan.
  3. Toss the vegetables with olive oil, vinegar, minced garlic, and seasonings. Spread everything out in a single, even layer.
  4. Add the Isernio’s sausages, distributing them evenly across the pan.
  5. Roast for 15 minutes, uncovered. Remove the pan, stir the vegetables and sausages to ensure even browning, and return to the oven.
  6. Continue baking for another 10-15 minutes, or until the vegetables are tender and the meat reaches an internal temperature of 165°F.
  7. Serve hot and enjoy this easy, flavorful one-pan meal.
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