2 medium-large bell peppers, any color, cored and thinly sliced
1-2 jalapeños, thinly sliced (optional)
1 large yellow or sweet onion, thinly sliced
2-3 cloves garlic, very thinly sliced
1 teaspoon fennel seeds (optional)
salt and pepper to taste
3 tablespoons olive oil
1 1/2 lbs Italian sausage, hot or sweet, cut into 4-inch pieces
Italian flat leaf parsley, leaves only, for garnish (optional)
rolls or Italian bread for serving (optional)
Preheat the oven to 425 degrees.
Combine peppers, onion, garlic, and fennel seeds, if using, on a large sheet pan. Season generously with salt and pepper, then drizzle with olive oil and mix to combine.
Roast the vegetables for 20 minutes, then toss them around with a spatula. Roast for another 20 minutes or until very soft and caramelized around the edges.
Arrange the sausage over top of the vegetables, then roast for another 8-10 minutes, or until cooked through to an internal temperature of 160℉ for pork sausage or 165℉ if using chicken sausage.
Place the pan on the top rack of the oven and switch the broiler on to high. Keep a close eye on it and remove the pan as soon as the sausage browns. Sprinkle with parsley and serve as-is or with rolls to make sandwiches.
If you’re doubling or tripling this recipe for a crowd, use separate sheet pans for each batch. Overcrowding the ingredients in one pan will cause them to steam rather than caramelize.
Depending on how hot your oven runs, you may need to add the sausage earlier to avoid burning the vegetables before the sausage is cooked through. Check the vegetables after 30 minutes (halfway through the second half of baking). If they’re already starting to char on the edges, add the sausage at this time instead of waiting another 10 minutes.