I might be drug kicking and screaming into fall, but this dish helps to ease the transition. It sure looks like fall with all the ripe peppers from the garden, and it fills the house with a glorious scent.
That it takes only a few minutes to put together and only 30 minutes to cook are just lovely extras.
Preheat the oven to 450 degrees and then cut some peppers and onions in chunks, making them approximately the same size for even cooking.
This is one of those loose “recipes” where you use the amount you either have on hand or need to feed the number of people you’re planning for. For my family of four, I used 4 medium size onions, and about 3 or 4 regular size peppers.
Pile the vegetables in the center of a large baking sheet or roasting pan and drizzle with 2 to 3 tablespoons of olive oil. I like to line the pan with a silicone liner or parchment so none of the good browned vegetables get stuck to the pan.
Sprinkle with seasonings- my go-to seasoning for roasting, grilling, and baking (OK, I guess everything….) is my Pantry Basics Spice Rub. But I would always use salt, pepper, garlic, and maybe some Italian herbs like rosemary, thyme, and basil.
Now mix everything together and spread out on the baking sheet.
Place some uncooked Italian sausages among the vegetables (if using pre-cooked, add them the last 15 minutes of cooking). I like to place the sausages around the edges.
Roast for 30 minutes or until it looks like this:
Oh, man…how soon can we have this again?
And I just have to add that the onions and peppers are so good on bread as a “bruschetta” type topping. Really good- so you might want to serve Easy Artisan Bread with this.
I’m just sayin.’
PRINT
Roasted Sausage, Peppers, and Onions*
- 3 to 4 medium onions
- 3 to 4 sweet red, yellow, or orange bell peppers
- 2 to 3 Tb. olive oil
- seasoning of choice: spice rub or salt, pepper, & Italian herbs
- 4 to 6 links of Italian sausage
- Heat oven to 450 degrees.
- Cut onions and peppers in even-sized chunks.
- Drizzle with olive oil and sprinkle with seasoning. Mix well and spread on a large baking pan lined with a silicone liner or parchment.
- Place uncooked sausages among the vegetables (if using pre-cooked sausages, add during last 15 minutes of cooking).
- Roast for 30 minutes or until sausages are completely done and vegetables are browned.
Serves 4
*You can add potatoes to this, if you’d like. Just make sure the chunks are small enough to cook in the 30 minutes time-frame and add them to the vegetables before drizzling with olive oil.
-Jami
This is linked to these great sites:
Tasty Tuesday
Tempt My Tummy Tuesday
Real Food Wednesday
Delicious Dishes @ It’s A Blog Party
Ultimate Recipe Swap @ LifeasMOM
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We are having this, this week! Mmmmm! We have never made it in the oven , but will try it.
Mmm, this looks mouthwatering delicious! I must try it! Thanks for the recipe.
This looks fantastic! I’d love for you to stop by What’s Cooking Wednesday and share a recipe (http://thekingscourt4.blogspot.com/2010/09/brand-new-whats-cooking-wednesday.html)!
Hope to see you there
This looks really yummy and I thought I might add the sausage that we bought at Costco last time we went it was chicken apple and very good. from a reader in yamhill county Oregon
Have you ever been to Voget’s Meats in Hubbard? They have the BEST Italian Sausage…..I’m making this tomorrow! Yum!antrate
We had this last night as well, but I added potatoes and it was delish. My kids at it up! Made my house smell so good.
This looks fabulous! Definitely going to try it.
I make something similar to this quite often -your version looks scrumptious too – especially with those lovely fresh peppers and the Italian sausage! If your family likes chicken, you can also roast chicken pieces this way (just substitute them for the sausage).
This looks like a lovely recipe to use in the middle of winter when you can’t grill sausages outside. Thanks for sharing!!
This looks beautiful Sis! Thank you for sharing and for the printable recipes. I’m loving that feature!
Found you over at what’s cookin’ wednesday. Love grilled onions and peppers like this, and I am an Oregonian too! Would love for you to visit if you have time!
Nichole @
carterfamilytable.blogspot.com
P.S. I am also now following, forgot to mention that!
Nichole @
Carterfamilytable.blogspot.com
Found you via What’s Cooking Wed! This is one of my favorite dishes any time of year. Thanks for sharing!
I’m an Italian girl, so sausage and peppers has always been a staple of my diet. When I moved out on my own, I started making a version that used a LOT less oil than my mom and grandma’s versions (wow they drowned the peppers in oil, but it did taste good). I have never seen an oven roasted method before and I’m looking forward to trying it. Now that I’m a pescatarian, I use Morningstar’s frozen Italian sausage, so I’m thinking that it should work out fine if I put the sausages right from the freezer without defrosting them, since they don’t need to cook like meat sausage.
I’m trying this tonight. I don’t have enough peppers, but that’s okay, I like onions.
Okay I’m back after trying this. I’ve moved it to my Pinterest board of “Recipes I Recommend”. YUM. My husband said, “You could make this every night. It’s the best sandwich I’ve ever had.”
Great idea to make a sandwich- I always have bread to eat the onions and peppers on (I can’t get enough of those!), but never thought to do it as a sandwich.
We used sub rolls. I sliced a couple of the sausages up, mixed it with the onions and peppers and mixed a little monterey jack and asiago cheese in it while it was warm. Then I put it back in the oven (oven OFF but still warm) with a split sub roll on the rack below. The roll got crusty and the filling was warm when my husband came home after working late.
This looks really good. I am going to try this recipe soon!!
Stephanie