Quick-Pickled Red Onions
Sharp, bright pink onions ready in an hour, made with cider vinegar and a spoonful of sugar.
Preserves1 hr 15 min
Sheet-Pan Sausage and Peppers
A weeknight dinner with one pan and very little cleanup. The potatoes get a head start in the oven so they finish at the same time as the sausages, and the vinegar at the end brightens everything.
At a glance
- Prep
- 15 min
- Cook
- 35 min
- Yield
- Serves 4
- Level
- Easy
Method
Start the potatoes
Heat the oven to 425°F. Toss the potatoes on a large rimmed sheet pan with 1 tablespoon of the oil and a pinch of salt. Roast 10 minutes.
Add the vegetables
Toss the peppers, onion, and garlic with the remaining oil, the oregano, salt, and pepper. Add them to the pan and stir the potatoes around.
Nestle in the sausages
Tuck the sausages among the vegetables, leaving a little space between everything so it roasts instead of steams.
Roast
Roast 25 minutes, turning the sausages once, until they reach 160°F inside and the vegetables are browned at the edges.
Finish
Drizzle the vinegar over the pan, scatter the herbs on top, and serve straight from the pan.
Larder note
Use two pans if yours is small. A crowded pan steams the vegetables and you lose the browning.
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