Low-Carb Roasted Italian Sausage and Sweet Mini Peppers Sheet Pan Meal

Ingredients

• 19.5 oz uncooked Jenni-O turkey Italian sausage or other uncooked turkey or pork Italian Sausage of your choice
• 1 lb. sweet mini peppers
• 1 T olive oil
• 1 1/2 tsp. balsamic vinegar
• Salt and fresh-ground black pepper to taste
• Additional olive oil and balsamic for drizzling over finished dish

Directions

1. Heat the oven to 400F/200C. Coat a sheet pan lightly with olive oil. Pierce the Italian sausage all over with a fork, then microwave it for 3 minutes, just until it has firmed up enough to cut. You can do this for a few minutes in a pan instead, if you prefer.
2. When the sausage is cool enough to work with, slice each link on a diagonal into 4 pieces. Spread the sausage pieces on the sheet pan, transfer the pan to the oven, and roast for 20 minutes.
3. As the sausage roasts, slice the sweet mini peppers in half lengthwise. With a sharp spoon, remove the seeds and membranes from each pepper half. If you’re adding onion, peel the red onion, trim both ends, and cut it lengthwise into thick slivers.
4. Place the peppers, and the onion if you’re using it, in a bowl. Toss them with 1 T olive oil and 1 1/2 tsp. balsamic vinegar.
5. After 20 minutes, take the sheet pan out of the oven and flip every piece of sausage. Tuck the peppers in around the sausage pieces.
6. Return the sheet pan to the oven and roast for 15 minutes more, or a bit longer if you want the peppers more deeply cooked. If you’re using onions, they may need more time than the mini peppers; you might add them to the pan after the sausage has roasted for 15 minutes.
7. Serve hot, with a small drizzle of additional olive oil and balsamic, and Parmesan sprinkled over the top if desired.