Name: Sausage & Peppers & Potatoes & Onions
Ingredients: 2 red bell peppers, cut into 1-inchwide strips; 2 small white or red onions, quartered; 5 red or yellow potatoes, peeled and sliced into 1/2-inch-thick rounds; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon fennel seeds; 1/2 teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; 1 pound sweet or hot Italian sausage links, cut into 1-inch-thick slices

What You'll Need

Scale

2 red bell peppers, cut into 1-inchwide strips
2 small white or red onions, quartered
5 red or yellow potatoes, peeled and sliced into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound sweet or hot Italian sausage links, cut into 1-inch-thick slices

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What You'll Do

Preheat the oven to 400ºF with two racks set in the center.
In a large bowl, combine the bell peppers, onions, potatoes, 2 tablespoons of the olive oil, the vinegar, fennel seeds, pepper flakes, and a generous pinch each of salt and black pepper. Toss to coat well. Spread everything evenly across one rimmed sheet pan. Bake for 30 minutes, until the veggies are soft and fragrant. Remove the sheet pan from the oven and use tongs to flip the veggies.
Scatter the sausage pieces on a separate sheet pan and toss with the remaining 1 tablespoon oil. Transfer both sheets to the oven and bake together for 30 minutes, with a toss halfway through, until the sausage and veggies are nicely browned and super crispy. (Cook the veggies longer as needed to reach your desired crispness, but stop here with the sausage.).
Combine the sausage and veggies onto one sheet pan and toss. Serve immediately, or throw the pan back in the oven to warm up for a few minutes if needed. I like to serve and eat this straight out of the pan, but do whatever makes you happy!