Sheet-Pan Italian Sausage & Peppers

Ingredients · per serving

• 1 tsp Dried oregano
• ¼ lemon Lemon
• small handful Fresh parsley
• to taste Black pepper
• pinch Chilli flakes
• 2 cloves Garlic
• 200 g Baby potatoes
• 2 tbsp Olive oil
• 1 pepper Red pepper
• 1 small onion Red onion
• to taste Salt
• 2 sausages Italian sausages

Instructions

1. Preheat oven to 220°C (200°C fan). Line a large baking tray with parchment.
2. Cut the potatoes into 2cm chunks. Toss on the tray with 1 tbsp olive oil, salt, and pepper. Spread out.
3. Roast 15 min — gives the potatoes a head start.
4. Meanwhile, slice the peppers into 2cm strips. Slice the onion into 1cm wedges. Mince the garlic.
5. Take the tray out. Add the sausages, peppers, onion, garlic, dried oregano, and chilli flakes (if using). Drizzle 1 more tbsp oil. Toss everything together with tongs.
6. Roast 20 min more, turning the sausages halfway, until they're browned and the peppers are soft and slightly charred at the edges.
7. Scatter with chopped parsley. Squeeze over the lemon. Serve straight from the tray.

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