UPLOADED/REDIRECTED Keep It Simple: Sausage and Peppers
Photography and Styling by Erin Kelly
Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook (Clarkson Potter, 2017), and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate…simply delicious!
Make a healthy meal in a hurry with this savory sausage and pepper recipe. Just season, roast, and enjoy!
SAUSAGES AND PEPPERS
Ingredients
1 lb. Italian sausages
1 lb. bell peppers
1 lb. cherry tomatoes
½ lb. baby red potatoes
1 yellow onion
2 shallots
1 tbsp. oregano
Instructions
1. Score 1 lb. Italian sausages with knife. Can be sweet or spicy or a little of both.
2. Cut 1 lb. bell peppers into eighths. Can be red, green or yellow, or a mix. If you like spicy, throw in some jalapeño or Scotch bonnets.
3. Slice 1 lb. cherry tomatoes in half. Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast everything on a sheet pan at 350 degrees for 20 minutes.
4. Slice one yellow onion and 2 shallots. Toss in olive oil with salt and pepper, and 1 tbsp. oregano. Add to sheet pan and broil about 6 inches from flame for approximately 10 minutes until cooked through and slightly charred.
We gratefully acknowledge wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.
STORY BY KEITH RECKER // PHOTOGRAPHY AND STYLING BY ERIN KELLY
RECIPES INSPIRED BY MELISSA CLARK
Don’t miss a single delicious thing!