Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine sliced bell peppers, red onion, and garlic. Drizzle with olive oil and balsamic vinegar, then sprinkle oregano, salt, black pepper, and red pepper flakes. Toss well to coat.
- Spread the vegetables in an even layer on the prepared sheet pan, leaving space for the sausages.
- Prick each sausage 3-4 times with a fork to prevent bursting. Nestle sausages among the vegetables.
- Roast for 25-30 minutes, flipping sausages and stirring vegetables halfway through, until sausages are cooked through (internal temp 160°F/71°C) and vegetables are caramelized at the edges.
- Remove from oven. Let rest 5 minutes. Garnish with fresh herbs and serve with crusty bread or over rice.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven or skillet. Serving tip: Serve with hoagie rolls for sandwiches, or with polenta or pasta. Pro tip: For extra caramelization, don't overcrowd the pan—use two sheets if needed.
