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Oven sheet pan with roasted peppers, onions and sliced Isernio's sausages.

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

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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Instructions

  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Whisk together the olive oil, vinegar, garlic and seasonings. Set aside.
  3. Trim and slice your vegetables, aiming to keep them all uniform in size to ensure even cooking times. Put vegetables in a large bowl and toss with the olive oil mixture.
  4. Arrange the vegetables on the baking sheet in a single layer on the sheet pan. Evenly disperse the meat throughout the pan and roast, uncovered, for 15 minutes. Remove the pan from the oven. Turn the veggies and meat to stir things up. Place back in the oven and bake for another 10-15 more minutes, until the veggies are tender and the meat has cooked through to 165F.
  5. Slice sausages on the bias and enjoy this one-pan meal.

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