Roasted Italian Sausage and Mini Peppers Sheet Pan Meal

• 분량: 5 servings
• 활동 시간: 10 minutes
• 총 시간: 45 minutes

재료

19 ½ oz uncooked Jenni-O turkey Italian sausage or other uncooked turkey or pork Italian Sausage of your choice

1 lb. sweet mini peppers

1 T olive oil (plus more for brushing sheet pan)

1 1/2 tsp. balsamic vinegar

salt and fresh-ground black pepper to taste

additional olive oil and balsamic for drizzling over finished dish (optional, but good)

방향

Preheat oven to 400F/200C. Brush a sheet pan with olive oil.

Use a fork to prick holes in the Italian sausage on all sides; then put sausage into the microwave and cook 3 minutes, or just until they’re firm enough to slice. (You can also cook a few minutes in a pan.)

Let sausage cool enough to handle, then cut each one on the diagonal into four pieces. Put sausage on the sheet pan, put into oven, and roast 20 minutes.

While sausage cooks, cut sweet mini peppers into half lengthwise. Use a sharp spoon to scrape away the seeds and membranes from the insides of each pepper half. (If you want to use onion, peel the red onion, cut off both ends, and cut onion lengthwise into thick slivers.)

Put peppers (and onion if using) into a bowl and toss with 1 T olive oil and 1 1/2 tsp. balsamic vinegar.

After 20 minutes remove sheet pan from the oven and turn over each sausage piece. Arrange the peppers among the sausage pieces.

Put sheet pan back into the oven and roast 15 minutes more (or slightly longer depending on how well done you like the peppers. (If you’re using onions they might take longer to cook than the mini-peppers. I might add them to the sheet pan after the sausage has cooked for 15 minutes.)

Serve hot, drizzled with a little more olive oil and balsamic and sprinkled with Parmesan if desired.

영양 정보

• 1회 제공량: 1
• 칼로리: 168
• 지방 전체: 11 g
• 포화 지방: 3 g
• 불포화 지방: 9 g
• 콜레스테롤: 26 mg
• 나트륨: 289 mg
• 탄수화물 전체: 7 g
• 식이섬유: 2 g
• 총 당류: 5 g
• 단백질: 9 g