This roasted sheet pan dish is easy to make, and it’s versatile enough for family dinners, buffets or tailgating.
Italian chicken sausage stuffed with peppers and Asiago cheese. Not to forget the strips of roasted sweet peppers and sweet onions.
It’s all mixed together and roasted with olive oil, minced garlic and savory Italian herbs.
Roasted Chicken Sausage With Sweet Peppers & Onions
1 – 11 ounce package Italian chicken sausage, pre-cooked (Alfresco Brand) with peppers and Asiago cheese, each link cut 7-8 circular slices ^ see Cooks Note below
1 white medium onion, peeled, layers separated and cut into slices *see Cooks Note below
2 bell peppers, any color, seeds removed and cut into slices
3 cloves garlic, minced
2-3 tablespoons olive oil
2 teaspoons Italian or Savory seasoning
Himalayan salt and black pepper to taste
Cooks Notes
^ This chicken sausage recipe calls for pre-cooked sausage. If you opt for raw chicken sausage you will need to increase the cooking time by at least 10 minutes.
* Cutting an onion widthwise, or against the grain, will give it a sharper taste.
Cutting an onion lengthwise, or with the grain, will give it a milder flavor.
Pre-heat oven to 450
Line a roasting pan with parchment paper.
Placed prepared vegetables and meat evenly over paper.
Next add the minced garlic and Italian herbs.
Drizzle olive oil over sassy green and vegetables. Mix to coat mixture.
Place pan in preheated oven and roast for 20-30 minutes or until sausage is warmed through and vegetables are tender roasted with some crunch. Turn mixture half way through roasting (about 10 minutes in).
Remove from heat and spoon mixture into a serving bowl. Add salt and pepper to taste and mix in.
Plate and serve with your favorite side dish. Or can we suggest this Toasted Sourdough Garlic Cheese Bread.
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