I love sheet pan meals. They are easy, healthy and came be doubled and tripled to feed a large crowd. This version is loaded with sweet peppers, onions, a zesty creole seasoning and delicious sausage.
A quick and easy meal to make any day of the week to feed a large group, or to have extras for the whole week. This meal lends itself to whatever sausage you prefer. I went with a pork and venison combination because it has the right amount of smoky flavor with a low fat content, so it’s less greasy.
Place your sliced onions and sweet peppers onto a baking sheet, toss with olive oil and then sprinkle with 1 tsp of creole seasoning, salt and pepper.
Slice your sausage links into 1 inch think pieces and place on top of your onions and peppers. Sprinkle with the remaining 1 tsp of creole seasoning and more salt and pepper.
Bake for 25 minutes, toss and then continue baking until the peppers and onions are soft with a little char on the edges, about an additional 10 minutes. Total cook time is around 35 minutes which makes this meal a fast option for any night of the week.
All the Ways you Can Eat It
- Make it a low carb and opt to just have the sausage and peppers by themselves or as a topping for a delicious crunchy salad.
- Pairs perfectly with your favorite pasta with just a drizzle of olive oil or your favorite pasta sauce.
- Add it to pan fried pierogies and make whole new meal out of it.
- Throw in a hoagie roll with some whole grain mustard and you have a delicious sandwich the whole crowd will enjoy.
Ingredients
- 1.5 lb. mini sweet peppers sliced in halved with seeds removed
- 3 packages of 12 oz. sausage I used a pork and venison combination
- 2 large yellow onions sliced into 1 inch pieces
- 2 tsp creole seasoning onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt
- 1 tbsp olive oil
- Salt and pepper
- Rolls and whole grain mustard optional
Instructions
- Preheat your oven to 400 degrees F.
- Place your sliced onions and sweet peppers onto a lined baking sheet, toss with your olive oil and then sprinkle with 1 tsp of creole seasoning, salt and pepper. Slice your sausage links into 1 inch think pieces and place on top of your onions and peppers. Sprinkle with the remaining 1 tsp of creole seasoning and more salt and pepper.
- Bake for 25 minutes, toss and then continue baking until the peppers and onions are soft with a little char on the edges, about 35 minutes.
