Chicken Sausage and Peppers
Sliced chicken sausage, bell peppers, and shallots are tossed with olive oil and Italian herbs before roasting on a single sheet pan.
Ingredients
- 4 links chicken sausage about 12 ounces / 340 g
- 3 bell peppers any color
- 4 shallots
- 1 1/2 tablespoons olive oil 22 ml
- 2 teaspoons dried Italian seasoning 2 g
- 1 teaspoon kosher salt 5 g
- 1/2 teaspoon freshly ground black pepper 1 g
- 2 tablespoons chopped fresh parsley (optional) 8 g
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Cut the chicken sausage links into 1-inch (2.5 cm) thick rounds.
- Core and seed the bell peppers, then chop them into 1-inch (2.5 cm) pieces. Peel the shallots and cut them into quarters.
- Place the sliced sausage, bell peppers, and shallots in a large mixing bowl.
- Drizzle the olive oil over the mixture. Sprinkle with the Italian seasoning, kosher salt, and black pepper. Toss everything together until the ingredients are evenly coated.
- Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
- Roast for 18 to 20 minutes, stirring halfway through. The vegetables should be tender and the sausage browned. If using raw chicken sausage, ensure it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Remove from the oven and garnish with fresh chopped parsley before serving.
Notes
Food Safety: If using raw chicken sausage, the internal temperature must reach 165°F (74°C) as measured by a food thermometer. Pre-cooked sausage should be heated thoroughly.
To promote even browning, avoid overcrowding the baking sheet. Use two pans if your sheet is small.
Cut the vegetables and sausage to a similar size so they cook at the same rate in the oven.