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Roasted Sausages, Peppers and Onions

Growing up I feel like my parents made this dish often. Although I wasn't drawn to this in high school, lately I feel like my taste buds have changed and I enjoy all the vegetables. I see why it was a winter go-to dish for a busy weeknight with a large family. It filled the house with the smell of something mouth watering and surrounded the downstairs in warmth. It's also incredibly easy to throw everything together and cook in a pinch. It reminds me of the coveted one pan meals that are so popular now but without having to sacrifice any flavor.


I made a modified version of Ina Garten's Modern Comfort Food recipe. I switched out the regular butcher sausage for Aidells chicken sausage and also used a regular green bell pepper in place of a poblano pepper. I hope you make a version that suits your family's preferences too!


Roasted Sausages, Peppers and Onions


Ingredients:

  • 1 pack of hot chicken sausage or other hot sausage

  • 1 pack of sweet chicken sausage or other sweet sausage

  • 1/4 cup of Primal Kitchen olive oil

  • 1 tablespoon of dried oregano

  • 2 tablespoons of sea salt

  • 1 large yellow onion

  • Fennel

  • 1-2 red bell peppers

  • 1-2 green bell peppers OR 1 poblano pepper

  • 1-2 orange bell peppers

  • 2 tablespoons of fresh minced garlic

  • 1 pint of red cherry tomatoes

  • 1/4 cup dry white wine

  • Parmesan cheese for topping if desired

  • Fresh basil for topping if desired

You will need 1 oven safe pan and a roasting pan for this recipe!


Instructions:

  1. Preheat oven to 400 degrees.

  2. Cut up the bell peppers, fennel, and onions into even slices. Toss with olive oil, salt and pepper, and oregano. Place in the roasting pan and put in the oven for 20 minutes.

  3. Place sausage or protein of your choosing on a seperate roasting pan and place in the oven at the same time as the veggies and cook alongside for 20 minutes.

  4. Toss the vegetables after their cooking time is over. Move the sausages to the roasting pan.

  5. Add the red cherry tomatoes to the pan.

  6. Pour the white wine in the roasting pan.

  7. Cook for another 25 to 30 minutes.

Top with parmesan cheese or basil if desired!

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