Sheet Pan Sausage & Peppers

Sheet Pan Sausage & Peppers (WPLG, INC.)

Sheet Pan Sausage & Peppers

1 pound of your favorite sausage, we used a combination of sweet and Italian hot

½-1 pound mild peppers, like mini sweet peppers or Cubanelle peppers

4-6 spicy peppers, we used long hot peppers

1 pint heirloom cherry tomatoes

3-4 whole garlic cloves

1-2 bunches Mexican spring onions (or another small, sweet onion like a Cipollini onion or shallot)

olive oil

kosher salt

black pepper

Preheat your oven to 425˚F. Line two, rimmed baking sheets with aluminum foil for easy cleanup. Place a roasting rack over one of the baking sheets. Place sausage on the roasting rack and drizzle with olive oil. Roast for about 20-25 minutes.

Meanwhile, arrange the peppers, garlic and onions on the second pan and drizzle everything with olive oil. Season with salt and pepper. Roast until the peppers are soft and the vegetables are golden brown, 15-20 minutes. Serve the sausages and vegetables alone or with your favorite sides. Creamy polenta would be delicious.


About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.