Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins
What an easy dish! This Sheet Pan Sausage and Pepper is just too perfect! Lunch or dinner will be awesome again if you only try this recipe! Feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a spectacular day, friends. Enjoy!
Ingredients:
The Wine Mixture:
¼ c oil
¼ c good quality balsamic vinegar
1 c Trapiche Wine red
For the Sheet Pan:
¼ c olive oil
1 red pepper sliced thinly
1 orange pepper sliced thinly
1 sweet onion sliced thinly
1 yellow pepper sliced thinly
1 green pepper sliced thinly
Salt and pepper to taste
2 pkg of Aidell’s Cajun Sausages slice into rounds
2 shallots sliced thinly
Directions:
For the Wine Mixture:
Add wine, vinegar, and olive oil into a cup. Stir until well blended. Set aside for later use.
For the Sheet Pan:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line with parchment paper a rimmed cookie sheet.
Slice the sausage into small pieces, then scatter them onto a sheet pan.
Slice the shallots, peppers, and onion as well, then scatter them onto the sheet pan with the sausage slices.
Season everything with salt and pepper, then toss until well coated.
Drizzle olive oil over the mixture.
Place sheet inside the preheated oven and bake the mixture for about 20 minutes.
Remove from the oven, pour the wine mixture over the mixture.
Place it back inside the oven and bake for another 30 minutes or until the texture of the sauce becomes thick. Make sure to check and stir from time to time.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve warm and enjoy!
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