Name: Sheet Pan Sausage with Cauliflower, Peppers, Feta & Sun-Dried Tomatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1 ½ (113 g) pkg crumbled feta cheese; 1 small bunch Italian (flat-leaf) parsley; 9 pork sausages; 12 sun-dried tomatoes, oil-packed; 3 yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Sheet Pan Sausage with Cauliflower, Peppers, Feta & Sun-Dried TomatoesSheet Pan Sausage with Cauliflower, Peppers, Feta & Sun-Dried Tomatoes — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1 ½ (113 g) pkg crumbled feta cheese

1 small bunch Italian (flat-leaf) parsley

9 pork sausages

12 sun-dried tomatoes, oil-packed

3 yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Cut cauliflower heads into quarters, then trim off and discard the leaves and thick stems. Cut into bite-sized florets and divide between two baking sheet pans.

Trim, seed, and medium dice bell peppers; add to the baking sheets with the cauliflower.

Drizzle oil over the veggies, season with spices, and toss to coat; spread the mixture out in an even layer.

Thinly slice sun-dried tomatoes. Sprinkle tomatoes and feta over the veggies.

Place sausages on the baking sheets, nestling them between the veggies.

Place baking sheets in the oven and roast, tossing halfway through, until veggies are tender and sausages are cooked through, 25-30 minutes.

When the veggies and sausages are done, remove from oven; transfer sausages to a cutting board and thinly slice crosswise. Add back to the baking sheets.

Shave parsley leaves off the stems; discard stems and mince the leaves. Sprinkle over the veggies and sausage; toss to combine.

To serve, divide roasted veggies and sausage between plates. Enjoy!

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