Ingredients:

  • 1 lb (450g) Italian sausages
  • 3 large (900g) bell peppers, multi-colored, sliced into 1-inch strips
  • 1 large (200g) yellow onion, sliced into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) garlic powder
  • ½ tsp (3g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sliced bell peppers and onion wedges.
  3. Drizzle the vegetables with olive oil and sprinkle with oregano, garlic powder, salt, and pepper; toss until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Nestle the sausage links among the vegetables, ensuring at least 1 inch of space between each item. Note: This prevents steaming
  6. Roast in the center rack of the oven for 20 minutes.
  7. Remove the pan and use tongs to rotate the sausage links and gently stir the vegetables to ensure even browning.
  8. Return to the oven for another 10–15 minutes until sausages are mahogany colored and peppers are softened and slightly charred.
  9. Remove from the oven and let the pan rest for 5 minutes to allow juices to redistribute before serving.