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Recipe from Simpler Savory

The recipe

Low-Carb Italian Sausage and Peppers

Prep
15 min
Cook
30 min
Total
45 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds Italian sausage links (pork, mild or hot) — about 5–6 links; choose no added sugar
  • 1 teaspoon fennel seeds — lightly crushed, optional
  • 3 bell peppers — mixed colors, seeded and sliced into 1-inch-wide strips
  • 1 large yellow or sweet onion — sliced into 1/2-inch half-moons
  • 3 cloves garlic — thinly sliced or minced
  • 2 tablespoons olive oil — plus 1 tablespoon more if pan looks dry
  • 1 tablespoon tomato paste — rubbed onto peppers and onions
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes — to taste
  • 3/4 teaspoon kosher salt — divided, plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 2 teaspoons red wine vinegar — or lemon juice; balsamic if carbs allow
  • 2 tablespoons fresh basil or parsley — torn or chopped
  • 1 ounce Parmesan cheese — freshly shaved, optional

Instructions

  1. Set a rack in the middle and preheat the oven to 425°F. Place a large, sturdy sheet pan inside to preheat for 5–8 minutes.
  2. Slice bell peppers into 1-inch-wide strips and the onion into 1/2-inch half-moons; mince or slice the garlic.
  3. In a large bowl, combine peppers, onion, olive oil, tomato paste, oregano, red pepper flakes, 1/2 teaspoon salt, and black pepper; rub until everything is evenly coated a rusty red.
  4. Pat sausages dry, sprinkle with remaining 1/4 teaspoon salt and the crushed fennel seeds (if using). Prick each link once to prevent random splatters.
  5. Carefully spread the pepper-onion mixture on the preheated sheet pan in an even layer. Nestle sausages on top, leaving space around each link.
  6. Roast for 15 minutes, until you hear a steady sizzle and edges begin to brown.
  7. Toss the peppers and flip the sausages. If the pan looks dry, drizzle 1 tablespoon oil. Roast 12–15 minutes more, until peppers are tender and sausages are deeply browned and cooked through (160°F for pork, 165°F for poultry).
  8. For extra char, broil 1–2 minutes, watching closely.
  9. Splash the hot pan with red wine vinegar to deglaze, then scatter basil or parsley. Taste and adjust salt and heat.
  10. Serve sausages with the roasted peppers and onions. Garnish with shaved Parmesan if desired. For meal prep, slice links into coins and return to the pan for 5 minutes to crisp edges.

Notes

Store cooled leftovers in an airtight container up to 4 days in the fridge or freeze up to 2 months. Reheat in a skillet over medium heat with a little oil until hot and edges re-crisp, or bake at 400°F for 8–10 minutes. Microwave works in a pinch—cover loosely and stir once.

Source: https://simplersavory.com/low-carb-italian-sausage-and-peppers/