Sheet Pan Turkey Sausage and Peppers
Turkey Sausage and Peppers are tossed in olive oil with various spices and veggies, then roasted on a sheet pan for a quick fuss-free weeknight dinner.
Print
Pin
Servings: 4 people
Equipment
- Sheet pan
- Parchment paper (optional)
Ingredients
- 1 lb sweet Italian turkey sausage You can substitute sausage for pork/spicy sausages if preferred
- 2 TBSP olive oil
- 3 large bell peppers, cored and sliced into bite-sized pieces
- 1 large red onion, sliced into bite-sized wedges
- 8 oz cherry tomatoes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried basil
- 1 tsp tomato paste
- Kosher salt and cracked black pepper, to taste
Instructions
- Preheat oven to 400º F.
- Tear a piece of parchment paper big enough to cover the surface of your baking sheet. (This step is optional but leaves you with less cleanup.)
- Place all of the cut and prepped vegetables into a large bowl. Drizzle with olive oil, then add all of the herbs and the tomato paste. Gently toss the herbs to coat. (I toss them with my hands since it's easier to get full coverage and it's gentler.) Season with salt and pepper to taste, and toss again.
- Place all of the seasoned veggies onto the sheet pan. Create a space for the sausages.
- Place the full sausages onto the sheet pan (don't cut them).
- Bake for 20-25 minutes, or until the turkey sausage reaches an internal temperature of 165º F and is fully cooked in the center.
- When done, remove the sheet pan from the oven and let the sausages rest for about five minutes before slicing them into bite-sized chunks. This will help keep them juicy.
- After slicing the sausage, toss them around with the veggies on the sheet pan.
- Serve on a bun, with rice, or eat as is.
Notes
I used dried herbs rather than fresh ones to imitate an Italian seasoning. You can substitute the dried herbs with the same amount of fresh finely chopped herbs if they're in season.