by Molly 8 Comments
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I have the PERFECT weeknight meal to tell you about today.
It’s quick, delicious, and takes minimal effort. Just what we all need on a Monday evening.
Slowly, slowly our lives are starting to pick up pace again. Kieran has been doing martial arts twice a week after school for months now. And his baseball season just started up, so now we have that a couple times a week. Our boring, incredibly open weeknights are now mostly booked!
Which doesn’t leave a lot of time or creativity for dinner. I am ALL about quick and easy meals that I can either prep entirely ahead and reheat or make in 30 minutes or less with minimal work.
This recipe is just that. It comes together in 30 minutes and is mostly hands-off. Meaning, most of the cooking happens in the oven.
These sheet-pan sausage and pepper bowls, as the name implies, require one sheet pan, an oven, and one bowl to mix up a mustard sauce that we drizzle over everything. That’s it!
Because there’s nothing better than having minimal cleaning to do after we get home from baseball practice or karate and scarf down our dinners. Who wants a sink full of pots and pans to do? Not me.
Pepper, onions, spices, a splash of sherry vinegar, and your favorite sausages make this one a home run. Such simple but robust flavors result in a meal that is ridiculously satisfying.
I love to use a chicken sausage here to keep things on the lighter side, but you can use whatever variety you like. We prefer spicy or sweet Italian. Sometimes I can even find some really cool artisanal varieties like shallot and sherry or spicy red pepper sausage. Any sausage in a casing will work here.
It comes together quickly and easily. Slice up a large red onion and a couple bell peppers and spread them out on a baking sheet. Season them with some olive oil, garlic powder, dried herbs, and a splash of sherry vinegar. The vinegar does something magical in this dish. It takes otherwise heavy flavors and totally brightens them up. I love the tang and touch of sweetness that it adds here. HIGHLY recommend.
Add your sausages to the pan and the pop everything in the oven for about 15 minutes. Toss the veggies, flip the sausages over, and cook again for another 10 minutes. You just want to ensure that your sausages are cooked through and the veggies are tender and starting to char in spots.
While all this hands-off cooking is happening in the oven, I mix up a simple spicy mustard drizzle to go over the bowls when it’s time to serve. Because what goes better with sausage than spicy mustard? Not much.
The drizzle has mayo, yogurt, two types of mustard, honey, hot sauce, and a splash of water to get it to the right drizzly consistency. But that’s it. Takes 2 minutes to whip up and it tastes like the best spicy honey mustard you’ve ever had. Promise.
Once the peppers and sausages are ready, it’s time to build the bowls.
You can use any rice you like here, but we are HUGE fans of frozen cauliflower rice. It takes 5 minutes in the microwave and is another veggie that we’re adding to our plates. I almost never make real rice anymore. Riced cauliflower is my jam.
Spoon some rice into the bottom of your serving bowls. Slice up the sausages and toss them with the veggies on the tray, and then pile the sausage, peppers, and onions into each bowl. Top with some sauerkraut and a few dill pickles and all that’s left to do is drizzle on the magic mustard sauce.
Voile!
Dinner is served. So incredibly easy. Mostly hands-off cooking (my favorite kind on a busy weeknight).
You can mix and match the toppings however you like. My goal was to replicate the flavors of our favorite grilled brats in the summer, loaded up with all the briny and pickled things. But feel free to make this your own!
The possibilities are endless!
- Author: Molly
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
TheseSheet-Pan Sausage & Peppers Bowls are a quick, mostly hands-off meal that comes together in 30 minutes. Sausages, peppers, onions, and seasonings are roasted off in the oven while a simple spicy mustard drizzle sauce is prepared. Put it all together with some rice, sauerkraut, and pickles and dinner is served! Quick, super simple, but also completely satisfying! The perfect weeknight meal.
Ingredients
Scale
For the Sheet-Pan Sausage & Peppers
- 4 sweet or hot Italian sausage links (we love chicken sausage for this)
- 2 bell peppers, sliced (any color)
- 1 large red onion, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon sherry vinegar
For the Spicy Mustard Drizzle:
- 2 tablespoons mayo
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon spicy brown mustard
- 2 teaspoons honey
- 1 tablespoon sherry vinegar
- 1 teaspoon hot sauce (or to taste)
- 1–2 tablespoons of water
- Black pepper, to taste
For the Bowls:
- 4 cups cooked cauliflower rice (or any rice you prefer)
- 1 cup sauerkraut
- Dill pickle slices
- Fresh parsley or microgreens, chopped
Instructions
For the Sheet-Pan Sausage & Peppers
- Preheat the oven to 425°F.
- Spread the onions and peppers out on a large rimmed baking sheet. Drizzle with olive oil and sprinkle over the seasonings. Toss well to evenly coat everything.
- Push the peppers and onions over to one side of the baking sheet. Add the sausages to the other half. Drizzle the sherry vinegar over the veggies and sausages.
- Place the sheet pan in the oven and roast for 15 minutes. Stir the veggies around and flip the sausages over. Bake for another 10-15 minutes or until the sausages are cooked through and the veggies are tender and caramelized in spots.
For the Spicy Mustard Drizzle:
- While the sausage and veggies are roasting, make the spicy mustard drizzle by whisking all the ingredients together in a bowl until smooth and combined.
- Whisk in a little bit of water to thin out the mixture to a drizzling consistency. Adjust the amount of hot sauce, honey, or black pepper as needed, to meet your taste.
- Set aside.
To Serve:
- Place cooked rice/cauliflower rice in serving bowls.
- Slice the cooked sausages and toss with the peppers and onions.
- Top the rice with the sausage and veggies.
- Add some sauerkraut and dill pickle slices to the bowl. Drizzle everything with the spicy mustard mixture. Garnish with parsley or microgreens and serve!
Notes
- The toppings for this are extremely versatile – make it your own. We love the combination of savory and briny, which is why we opt to add in sauerkraut and pickles. Totally up to you!
- I like to use bags of frozen cauliflower rice for recipes like this because there is no additional cooking needed. So quick and easy!
- This is a great meal prep idea as well. You can prep all the components and assemble the rice, sausage, veggies, sauerkraut, and pickles in containers, cover, and keep in the fridge for up to 3 days. Drizzle on the mustard sauce after reheating and when you are ready to eat.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
Keywords: sheet-pan dinners, sheet-pan meals, quick and easy sheet-pan meals, sheet-pan sausage and peppers bowls, quick and easy sausage and peppers bowls
