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- 1 lb Italian chicken or turkey sausages - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - 2 cups cherry tomatoes, halved - 2 tablespoons olive oil - 1/2 cup basil pesto (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh basil leaves for garnish To make Sheet Pan Pesto Sausage & Peppers, gather these fresh ingredients. The sausages add a hearty touch. The bell peppers and onion bring color and crunch. Cherry tomatoes add sweetness and juiciness. Olive oil helps everything roast nicely. Pesto gives it a rich flavor. The spices, garlic powder and paprika, enhance the taste. - If you prefer a different meat, try chicken or turkey sausages. They are lean and tasty. - For a veggie twist, swap sausages with chickpeas or lentils. This gives you protein from plants. - Use zucchini or asparagus instead of bell peppers for different flavors. - Cherry tomatoes can be replaced with diced regular tomatoes for a similar effect. - A large sheet pan is essential for even cooking. - Parchment paper makes clean-up easier and prevents sticking. - Mixing bowls help combine your veggies and spices well. These tools make the cooking process smooth and fun. You’ll have a delicious meal ready in no time! 1. Preheat your oven to 400°F (200°C). This heat will help roast the veggies and cook the sausages well. 2. Line a large baking sheet with parchment paper. This makes cleaning easy and keeps your food from sticking. 1. In a large bowl, mix the sliced bell peppers, red onion, and cherry tomatoes. 2. Drizzle olive oil over the veggies. Add garlic powder, paprika, salt, and pepper. Toss until all veggies are coated. 3. Place the sausages on the baking sheet. Surround them with the seasoned vegetables. Make sure they have space to cook evenly. 1. Spoon basil pesto over the sausages. Cover them well with the sauce. 2. Bake in the oven for 25-30 minutes. Stir halfway through cooking to ensure even heat. Check that the sausages reach 165°F (74°C) to be safe to eat. To make sure everything cooks well, stir halfway through baking. This helps the veggies and sausages cook evenly. You should also check that the sausages are done. Use a meat thermometer. The sausages should reach 165°F (74°C). This keeps the meal safe and tasty. You can use homemade pesto for a fresh taste. Store-bought pesto is quick and easy, too. Both options work well. To add more flavor, try adding spices like oregano or thyme. Fresh herbs can make the dish pop. A sprinkle of red pepper flakes adds heat. Pair this dish with rice or quinoa for a full meal. A simple green salad also works great. For presentation, serve on a large platter. Garnish with fresh basil leaves for color. This makes your meal look even more inviting. {{image_2}} You can swap Italian chicken sausages for turkey sausages. Turkey sausages are leaner but still tasty. For a vegetarian twist, try plant-based sausage. These options work well with the pesto and veggies. You can change the veggies based on the season. In spring, use asparagus and snap peas. In fall, try butternut squash and Brussels sprouts. Just remember to adjust cooking times. Harder veggies may need extra time in the oven. Add Italian herbs for more flavor. Oregano and thyme mix well with pesto. You can also explore different pesto flavors. Try sun-dried tomato or spinach pesto for a fresh taste. Each type can give a new twist to this dish. To keep your sheet pan pesto sausage and peppers fresh, store them in the fridge. Use an airtight container for best results. This helps keep out air and moisture. Make sure to cool the dish to room temperature before sealing it away. The flavors meld even more as it sits. When reheating, use the oven or microwave. For the oven, set it to 350°F (175°C) and heat for about 10-15 minutes. If using a microwave, heat in short bursts, stirring in between. If you want to save some for later, you can freeze leftovers. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. To thaw, place it in the fridge overnight. You can also use the microwave for a quick thaw. Just be careful not to cook it during the thawing process. In the fridge, your dish will last about 3-4 days. Always check for signs of spoilage. If you see any mold or if the smell is off, it’s best to toss it. Freshness is key to enjoying the flavors. It takes about 40 minutes to make this dish. You need 10 minutes to prep. The cooking time in the oven is 25-30 minutes. Preheat your oven to 400°F (200°C) first. This helps the dish cook evenly and quickly. Yes, you can use other types of sausage. Try pork, beef, or even plant-based sausages. Each type gives a different flavor to the dish. Just make sure they are fully cooked before serving. Yes, this dish can be gluten-free. The main ingredients, like sausage and vegetables, are gluten-free. However, check the ingredients in the pesto. Some store-bought pestos may have gluten. If you want, you can make your own pesto to be safe. In this post, we explored how to create a tasty sheet pan pesto sausage and peppers dish. We covered the essential ingredients and their substitutions, recommended tools, and easy step-by-step instructions. I shared tips for even cooking and ways to enhance flavors. We also discussed variations and storage options. This dish is fun to make and easy to adapt to your tastes. Whether you use different proteins or seasonal veggies, your meal will always shine. Enjoy experimenting with this recipe, and happy cooking!

Sheet Pan Pesto Sausage & Peppers

Enjoy a delicious and easy dinner with this Sheet Pan Pesto Sausage & Peppers recipe! Packed with vibrant bell peppers, juicy sausages, and fresh cherry tomatoes, this one-pan meal is not only simple to make but also bursting with flavor. Perfect for busy weeknights, it requires minimal prep and cleanup. Click through to explore this delightful recipe and bring a taste of Italy to your table tonight!
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Ingredients
  

1 lb Italian chicken or turkey sausages

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

2 cups cherry tomatoes, halved

2 tablespoons olive oil

1/2 cup basil pesto (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the sliced bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss until the vegetables are evenly coated.

      Arrange the sausages on the baking sheet, surrounded by the seasoned vegetables.

        Spoon the basil pesto over the sausages, covering them generously.

          Bake in the preheated oven for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender, stirring halfway through to ensure even cooking. The sausages should reach an internal temperature of 165°F (74°C).

            Once cooked, remove the sheet pan from the oven and let it cool for a few minutes.

              Serve hot, garnished with fresh basil leaves.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4