Sheet Pan Sausages and Vegetables

I had been thinking about sheet pan gnocchi dinners (like this one and, well, basically thinking I shouldn’t make that again for a while because gnocchi are basically all carbs, right? But then I saw this version on Real Simple, which… doesn’t have gnocchi. I mean, it’s basically the same ingredients I had on the brain (sausage, bell peppers, grape tomatoes, onions), just without the gnocchi. And it was great! They do recommend serving it with a loaf of warm, crusty French bread, which obviously sounds delicious, but I omitted it. This dish was really good as is, and the Fox even said that he’s now okay with bell peppers. 

1 lb. hot or sweet Italian pork sausages (I used 2 lbs. sweet sausages) 

1 lb. multicolored baby bell peppers, halved lengthwise 

1 pint grape tomatoes 

3 shallots, cut into ½” wedges (about ¾ cup) 

3 large cloves garlic, smashed 

2 Tbsp. olive oil 

¾ tsp. kosher salt 

½ tsp. freshly ground black pepper 

fresh oregano leaves, for serving 

Preheat broiler with rack 6 inches from heat. Line a large, rimmed baking sheet with aluminum foil. 

Pierce sausages a few times with a knife (do not pierce all the way through). Toss sausages, bell peppers, tomatoes, shallots, garlic, oil, salt, and pepper on baking sheet until evenly coated; spread in an even layer. 

Broil, turning sausages and stirring vegetables halfway through, until a thermometer inserted in thickest portion of sausages registers 160 °F and vegetables are lightly charred, 12 to 15 minutes. Sprinkle with oregano and serve.