Ingredients:

  • 1 package (19 oz) Johnsonville Italian Sausage links
  • 3 large bell peppers (red, yellow, and green), sliced into 1/2 inch strips
  • 1 large yellow onion, sliced into thick wedges
  • 3 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp coarse sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F.
  2. Slice your 3 bell peppers into 1/2 inch strips and your large yellow onion into thick wedges.
  3. Place the vegetables in a large bowl and toss with 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 0.5 tsp red pepper flakes, 0.5 tsp coarse sea salt, and 0.25 tsp cracked black pepper.
  4. Add the 3 smashed garlic cloves to the mix and toss again until every piece is glistening.
  5. Spread the vegetable mixture onto a large rimmed sheet pan in a single layer.
  6. Nestle the 5 Johnsonville Italian Sausage links into the vegetables, making sure they touch the pan surface.
  7. Slide the pan into the center rack of the oven and roast for 15 minutes.
  8. Use tongs to flip each sausage link and give the vegetables a quick stir until you hear a loud hiss.
  9. Roast for another 15 minutes until the sausages are browned and the peppers are blistered.
  10. Check the internal temperature with a thermometer to ensure it has reached 160°F.