Sheet Pan Sausage, Peppers & Onions

Sheet Pan Sausage, Peppers & Onions
A hearty meal with mouth-watering taste, made super easy for your back-to-school routine! This one-pan dinner calls for minimal fuss, but results in maximum flavor! Recipe by: Taylor MacDougall 

Products used: Neapolitan Herb Balsamic, Spicy Garlic Sea Salt, Tuscan Herb Olive Oil


2 Red Bell Peppers, sliced
1 Green Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
2 Yellow Onions, sliced
2 pints Cherry Tomatoes
6 Sweet Italian Sausage links
¼ cup + 2 Tbsp SOOC Tuscan Herb Olive Oil
½ Tbsp Garlic, minced
¼ tsp SOOC Spicy Garlic Sea Salt
1 tsp crushed Oregano
¼ tsp Black Pepper
¼ tsp Red Pepper Flakes
¼ cup White Cooking Wine
2 Tbsp SOOC Neapolitan Herb Balsamic
6 Hoagie Rolls
¼ cup Parmesan Cheese, shredded
¼ cup fresh Basil, chopped


Preheat the oven to 400℉. On a large sheet pan, combine your sliced bell peppers, onions, and cherry tomatoes. In a small mixing cup, whisk together the ¼ cup Tuscan Herb Olive Oil, garlic, Spicy Garlic Sea Salt, oregano, black pepper, and red pepper flakes. Pour over the vegetables and toss to coat.

On a smaller baking sheet, place the sweet sausages and coat with the remaining Tuscan Herb Olive Oil. Place both trays in the oven and bake for 20 minutes.

Carefully pull the trays from the oven, toss the vegetables around, and move the sausages to that tray. Drizzle both the white cooking wine and Neapolitan Herb Balsamic on top and return to the oven. Bake for 30 more minutes, then remove from the oven.

When the sausage, peppers, and onions are cooked, load them into individual hoagie rolls. Top each roll with some parmesan cheese, and freshly chopped basil. Enjoy!