I absolutely love this sheet pan dinner that I made last night. Fast enough for a weeknight dinner and special enough for a weekend meal. While speed of preparation (about 5 minutes) and ease of clean-up (foil-lined sheet pan) make this such great dinner to make, it is the taste that will keep bringing you back. The entire meal is roasted. Crisp and crunchy Italian sausage with onions, peppers and Kalamata olives that have melted into harmonious perfection. And for those of you who may care...100% Paleo.
5 links hot Italian sausage (20 ounces), cut into 1-inch sections
1 brightly colored bell pepper, core removed and sliced
1 small yellow onion, halved and sliced
1/2 cup pitted Kalamata olives
3 cloves garlic, pressed
1 teaspoon oregano
1 teaspoon basil
Salt and pepper
1 tablespoon olive oil
Freshly grated Parmesan cheese
- Cover a rimmed baking sheet with foil and spray with cooking spray. Place the sheet pan on the center rack of your oven and heat to 500º.
- Place bell pepper, onion, olives, garlic, oregano and basil in a bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to bowl. Add olive oil and stir to coat. Set aside.
- Remove heated sheet pan and place sausages onto pan spread out in a single layer. Place pan back in oven, reduce heat to 425º and roast sausages for 5 minutes. Remove the pan, stir the sausages and rendered fat around to coat pan. Then pour vegetables over and stir. Spread veggies and sausages around the pan evenly.
- Put sheet pan back in oven and roast for 30 minutes, stirring halfway through. When done, remove pan and let rest for 5 minutes. Sprinkle Parmesan generously over pan and serve.
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