Sheet Pan Sausage and Peppers
Preheat oven to 425°F. Place a large sheet pan in the oven to preheat along with it.
Place all your peppers, onions, and smashed garlic in a large bowl. Add the herbs, salt, and olive oil and toss to evenly coat everything.
Remove the sheet pan from the oven and toss all the vegetables on the hot pan. Nestle the sausages in with the vegetables, trying to get each sausage to make contact with the hot metal. Bake at 425ºF for 20 minutes.
Remove the pan from the oven and use tongs to toss all the vegetables and turn the sausages over. It may look like the vegetables are in a lot of liquid at this point, but don’t despair! They are going back into the oven and that liquid is going to evaporate and delightful things will happen. Back in the oven for 20 more minutes.
Remove the pan from the oven. Set the oven to broil and move the rack up one slot in the oven. Toss the vegetables and turn the sausages one last time. Place the pan under the broiler for about 5 minutes, or until the sausages get a nice brown color and the edges of the vegetables start to blacken just a touch.
Remove from the oven and turn the oven off. Toss some hoagie or ciabatta rolls in for a few minutes to toast in the residual heat. At this point, I like to slice the sausages, some in half, some in quarters. This makes it easier to nestle them onto the bread and not have to open my mouth like an anaconda to eat my sandwich. I like to schmear some of the juices (fat) from the bottom of the sheet pan onto my bread, lay on a nice layer of sausages, and cover them with vegetables, maybe sprinkle a little Romano cheese on top… you do what makes your mouth happy. You can even slice the sausages smaller and toss everything with pasta or just eat them straight. It’s all good!