Description
A budget-friendly, easy weeknight meal featuring roasted Italian sausage and bell peppers tossed in a sweet and savory sticky balsamic glaze. This sheet pan dinner requires minimal cleanup and is naturally gluten-free and dairy-free.
Ingredients
Scale
- 1.5 pounds Italian sausage (mild or hot)
- 3 large bell peppers (mixed colors), sliced into ½ inch strips
- 1 large yellow onion, quartered
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- Salt and black pepper to taste
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon soy sauce (or tamari for gluten-free)
- ½ teaspoon freshly cracked black pepper
- ¼ cup fresh basil, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the sausage into bite-sized chunks diagonally. Slice bell peppers into ½ inch strips and quarter the onion.
- Place peppers, onions, and sausage on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat and spread in a single layer.
- Roast for 20 minutes, stirring halfway through at the 10-minute mark.
- While veggies roast, combine balsamic vinegar, honey, soy sauce, and black pepper in a small saucepan. Simmer over medium heat for 3-4 minutes until reduced by a third and syrupy.
- Remove the sheet pan from the oven. Pour the glaze over the sausage and vegetables, tossing to coat evenly.
- Turn oven to broil. Return pan to oven for 2-3 minutes, watching closely, until the glaze bubbles and caramelizes.
- Remove from oven, sprinkle with fresh basil if using, and serve immediately.
Notes
Do not crowd the pan to ensure vegetables roast rather than steam. If your pan is small, cook in two batches. For a vegetarian version, substitute sausage with chickpeas or cubed tofu. Ensure the balsamic glaze is reduced to a syrup consistency so it sticks to the vegetables. Do not freeze leftovers as peppers become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 18
- Sodium: 680
- Fat: 24
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: sheet pan dinner, sausage and peppers, balsamic glaze, weeknight meals, budget-friendly, gluten-free, dairy-free, easy dinner