Sheet-Pan Sausage, Peppers & Onions

Ingredients

• 1 1/2 lbs Italian sausage links, sweet or hot
• 3 bell peppers, sliced into 1/2-inch strips
• 2 large yellow onions, sliced into 1/2-inch strips
• 4 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• 4 hoagie rolls (optional)

Method

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil. Get the oven fully up to temperature before anything goes in.
2. Toss the peppers, onions, and garlic with the olive oil, salt, black pepper, oregano, and red pepper flakes directly on the pan.
3. Spread the vegetables into a single layer and nestle the sausage links among them, leaving space around each link. Crowded food steams instead of roasts — that one detail decides the whole dish, so use two pans if you need to.
4. Roast for 20 minutes.
5. Pull the pan out, turn the sausages over, and toss the vegetables. Return to the oven and roast 10-15 minutes more, until the sausages are browned and read 160°F (71°C) internally and the pepper edges have charred.
6. Drizzle the balsamic vinegar over the hot pan and toss. It hits the metal, hisses, and reduces onto everything — that's the payoff for waiting until the end.
7. Serve straight off the pan, or pile into hoagie rolls.