Low-Carb Roasted Italian Sausage and Sweet Mini Peppers Sheet Pan Meal
-
Category
Breakfast
-
Cusine
Low-Carb
What do you need?
How to make?
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
Preheat oven to 400F/200C. Brush a sheet pan with olive oil. Use a fork to prick holes in the Italian sausage on all sides; then put sausage into the microwave and cook 3 minutes, or just until they’re firm enough to slice. Let sausage cool enough to handle, then cut each one on the diagonal into four pieces. Put sausage on the sheet pan, put into oven, and roast 20 minutes. While sausage cooks, cut sweet mini peppers into half lengthwise. Use a sharp spoon to scrape away the seeds and membranes from the insides of each pepper half. Put peppers into a bowl and toss with 1 T olive oil and 1 1/2 tsp. balsamic vinegar. After 20 minutes remove sheet pan from the oven and turn over each sausage piece. Arrange the peppers among the sausage pieces. Put sheet pan back into the oven and roast 15 minutes more Serve hot, drizzled with a little more olive oil and balsamic and sprinkled with Parmesan if desired.