Ina Garten Sausage and Peppers Recipe
Ina Garten's sausage and peppers recipe is one of those meals that hits the spot every time.A key tip for making this recipe shine is tossing the veggies and sausage in oil and seasoning before roasting to get that crispy, caramelized finish.You can even broil for a few extra minutes to give the sausage a perfect golden-brown texture.
Servings: 4
Ingredients
- 1 pack 12 oz of Italian chicken or turkey sausage, precooked, cut into 1/2-inch rounds
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 small yellow onion sliced into strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Fresh basil parsley, or Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Lay the sausage pieces in the center of the sheet pan, and scatter the sliced red and yellow bell peppers and onions around them.
- Drizzle the sausage and veggies with olive oil and red wine vinegar, then sprinkle on the minced garlic, kosher salt, dried basil, oregano, black pepper, and red pepper flakes.
- Toss everything together to ensure it’s evenly coated, then spread the mixture in a single layer on the sheet pan.
- Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- (Optional) Garnish with fresh basil, chopped parsley, or a sprinkle of Parmesan cheese before serving.