Fast, easy, and healthy! This is a regular in my house. Double the recipe for leftovers!
1 lb fully cooked andouille sausage, sliced
1 onion, sliced thin (color of choice)
3 bell peppers, thinly sliced (color of choice)
3 garlic cloves, chopped
1 T. olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
1 t. paprika
1 t. dried oregano
1/2 t. chili powder
1/4 t. ground cumin
Preheat oven to 400, line a sheet pan with parchment paper. Add peppers, onion, garlic, and seasonings to pan. Coat veggies with oil and mix well.
Roast for 12 minutes, turning veggies halfway through cook time.
Remove pan from oven and add sliced sausages. Mix well and roast an additional 12 minutes or until veggies are slightly charred.