Baked Sausage and Peppers Sheet Pan Dinner
Dinner in less than 30 minutes with minimal prep and clean up? Yes please! Speedy, family friendly, delicious, and nutritious! This Baked Sausage and Peppers sheet pan dinner will be a crowd pleaser. And sheet pan dinners will change your life. Seriously…
How To Make Baked Sausage and Peppers
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper to get started. Next, arrange sausage, peppers, onion, and fennel on the baking sheet, drizzle with olive oil, and sprinkle salt and pepper. Roast for about 30 minutes until the sausage is cooked and the vegetables are golden brown, stirring once midway through roasting. Add baby greens to the baking sheet and toss all together. There you go—Baked Sausage and Peppers in less than 40 minutes!
Fennel is delicious and nutritious. It has a crunchy texture, a slight licorice-like flavor, is low in calories, and high in many vitamins and minerals. I used the fennel bulb in this recipe, but don’t throw away those fronds! You can add them to pesto, sauces, or use them as a garnish.
One cup of sliced fennel provides just 27 calories and 2.7g of fiber. Fiber is important for gut health and keeps you full between meals. Fennel also provides calcium, iron, potassium, Vitamin A and 46% of the daily value of vitamin K! Give fennel a try in my Baked Sausage and Peppers recipe and see what you think!
Red Bell Pepper Nutrition
Bell Peppers are also delicious and packed full of nutrition. They provide a crisp, fresh flavor and are great sources of Vitamins A, C, and E, which all act as powerful antioxidants in the body. These antioxidants fight off cell-damaging free radicals in the body.
Red Bell peppers are a great source of Vitamin C with just one medium bell pepper providing 169% of the daily value. Vitamin C has many functions in the body, such as assisting the production of collagen, an important connective tissue that is necessary for wound healing. Vitamin C also plays a big role in our immune systems to protect the body from disease. Get your daily dose of Vitamin C in my Baked Sausage and Peppers!
I like to add greens wherever I can throughout the day. Studies show that 2-3 servings of leafy green vegetables per week may lower the risk of stomach, breast, and skin cancer. Dark leafy greens provide fiber, antioxidants, Vitamins A, C, E, and K, B vitamins, Iron, Potassium, and Calcium! They do all of this for very few calories, so why not add them wherever you can?? Instead of baby greens you can also add spinach, kale, collard greens, swiss chard, or any other greens you have on hand to my Baked Sausage and Peppers. They will all be delicious and add all the nutritious benefits.
“Dark Green Leafy Vegetables.” USDA ARS, www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2013/dark-green-leafy-vegetables/.
“Nutrition Facts For Fennel.” Myfooddata, USDA Food Data Central, https://tools.myfooddata.com/nutrition-facts.php?food=169385&serv=wt1&qty=1.
“Office of Dietary Supplements – Vitamin C.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services, https://ods.od.nih.gov/factsheets/VitaminC-Consumer/.
- 1 pound poultry sausage
- 2 bell peppers cut lengthwise into 6 pieces
- 1 red onion cut into 8 wedges
- 1 fennel cut lengthwise into 8 wedges
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 5 ounces baby greens baby kale, baby spinach, etc
- Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Arrange sausage, peppers, onion, and fennel on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for ~30 minutes until sausage is cooked and vegetables are golden brown, stirring once midway through roasting.
- Add baby greens to baking sheet and toss all together.