Sheet-pan sausages with peppers and tomatoes [Ali Slagle] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 165) by New York Times Cooking and Emily Weinstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 24, 2025

    It was easy to eyeball amounts for 2 people and this time, I used red onion in place of shallots. We scattered feta, fresh basil & pickled hot peppers over each serving and next time, I might make a little vinaigrette to dress the finished dish. I was questioning whether the sausages would really cook under the broiler in the same time as the vegetables but it worked. This is an easy idea to repeat.

  • rmardel on April 28, 2025

    This was good, but since I don't really have a large enough oven where I can get the pan far enough from the broiler to use this technique, it doesn't specifically work for me. At 450° convection the vegetables steamed as much as roasted. I do think it would have worked better without the tomatoes though. Note for future.

  • SheilaS on April 16, 2025

    I made this with hot Italian sausage. Broiling the sausage and veg together is a great shortcut. After cooking, I sliced the sausage and piled everything into a split and toasted baguette for a very tasty sandwich. Next time I’ll go the pasta route.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.