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4.29 stars average

Sheet Pan Sausage, Eggplant and Peppers

A quick and easy one-pan meal with spicy sausage, creamy eggplant, and juicy peppers, seasoned with Italian spices.
Course Entree
Cuisine American, Italian
Keyword sausage and peppers, sheet pan sausage and peppers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 525kcal
Author Liz Della Croce

Ingredients

  • 1 large red onion sliced
  • 1 large red pepper sliced
  • 1 large eggplant sliced do not peel
  • 20 cloves garlic - whole no need to peel!
  • 4 links Italian sausage spicy or sweet
  • 1 tablespoon herbs de provence
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons extra virgin olive oil
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 450 degrees and line a deep baking pan (lasagna size) with tin foil.
  • Spray foil with non-stick spray and set aside.
  • Add sliced onions, peppers, eggplant and garlic to the bottom of the pan.
  • Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.
  • Pierce sausage links a couple times with a fork and place on top of vegetables.
  • Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.

Notes

Excellent source of Vitamin C

Nutrition

Serving: 1.5cups | Calories: 525kcal | Carbohydrates: 18g | Protein: 19g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 85mg | Sodium: 1408mg | Potassium: 744mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1351IU | Vitamin C: 64mg | Calcium: 87mg | Iron: 3mg