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30 Minutes or Less

Italian Sheet Pan Sausage, Peppers and Onions

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Italian Sheet Pan Sausage Pepper and Onions

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Italian Sheet Pan Sausage Pepper and Onions

The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers and caramelized onions is just delicious! Not only is this recipe filling and full of protein, but takes less than 30 minutes to make, which is super great if you’re rushed on time. And, after a long day, sometimes cooking is a chore, let alone having to wash all the dishes afterwards! With this recipe, it’s super simple to clean up because all we use is a sheet pan to make this wonderful meal of sausage, bell peppers and onions.

Main Ingredients Used in This Italian Sheet Pan Recipe

  • Italian Sausage – You can use either chicken or turkey Italian sausage for this recipe.

  • Red & Yellow Peppers – Tender and sweet once roasted, peppers perfectly compliment the spice from the Italian sausages.

  • Yellow Onions

  • Garlic Cloves

  • Olive Oil

  • Salt

  • Black Pepper

  • Dried Oregano

  • Dried Basil

  • Red Pepper Flakes

Tips On Making This Italian Sheet Pan Sausage, Peppers & Onions Recipe

  • Don’t eat meat? No problem. Just substitute this Italian sausage for a plant-based one!

  • For sausage and peppers pasta, serve this dish with whole wheat noodles and tomato sauce.
Italian Sheet Pan Sausage, Peppers and Onions
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Italian Sheet Pan Sausage, Peppers and Onions

5 from 1 vote
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Ingredients

  • 1 Pound Italian Sausage

  • 1 Whole Red Bell Pepper (sliced)

  • 1 Whole Yellow Bell Pepper (sliced)

  • 2 Whole Yellow Onions (sliced)

  • 4 Whole Garlic Cloves

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Teaspoon Dried Oregano

  • 1/2 Teaspoon Dried Basil

  • 1/4 Teaspoon Red Pepper Flakes

Directions

  • Preheat oven to 425° Fahrenheit.
  • Place all ingredients, except sausage on a large baking sheet and toss to coat in oil and spices.
  • Transfer sausages to baking sheet and bake 25 minutes. Remove halfway through to turn vegetables and sausages for even cooking.

Recipe Video

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30 Minutes or Less

The BEST Gluten-Free Meatballs

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Gluten-Free Meatballs

This gluten-free meatballs recipe is perfectly spiced with Italian seasoning and is made with ground beef, pork, garlic and gluten-free breadcrumbs. It’s so easy, and takes less than 30 minutes to make. Dairy-free and paleo options are included!

Gluten-Free Meatballs

Main Ingredients Needed to Make These Italian GF Meatballs

  • Ground Beef & Ground Pork

  • Breadcrumbs – gluten-free

  • Italian Seasoning

  • Garlic Cloves

  • Egg

  • Parsley

  • Milk – I used almond milk

  • Salt & Black Pepper

Tips When Making These Baked Gluten-Free Meatballs

  • Make it Paleo: For a grain-free/paleo version, simply leave out the gluten-free breadcrumbs!

  • Pasta: I used Jovial Brown Rice Spaghetti to keep my entire meal gluten-free. I highly recommend any Jovial pastas. They’re truly the best gluten-free pasta I’ve tried on the market!

  • Cheese: To keep this dish dairy-free, I grated a block of Violife’s Vegan Parmesan Cheese over my spaghetti and meatballs. 

  • Meat: I used beef, but you can use chicken, or turkey to make these meatballs. 

  • Note: You can use oatmeal, potato flakes or breadcrumbs as a binder. My favorite way to make meatballs is with gluten-free breadcrumbs.
The BEST Gluten-Free Meatballs
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The BEST Gluten-Free Meatballs

0 from 0 votes
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This gluten-free meatballs recipe is perfectly spiced with Italian seasoning and is made with ground beef, pork, garlic and gluten-free breadcrumbs. It’s so easy, and takes less than 30 minutes to make. Dairy-free and paleo options are included!

Ingredients

  • 1 Pound Ground Beef

  • 1 Pound Ground Pork

  • 1 Cup Gluten-Free Breadcrumbs

  • 2 Tablespoons Italian Seasoning

  • 2 Whole Garlic Cloves, minced

  • 1 Whole Egg

  • 2 Tablespoons Fresh Parsley (finely chopped)

  • 1/4 Cup Regular or Non-Dairy Milk

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 375° Fahrenheit and line a large baking sheet with parchment paper.
  • Mix together all ingredients in a large bowl.
  • Using a cookie scoop, scoop about 1 tablespoon of mixture into the palms of your hands and roll into a meatball. Place rolled meatball onto prepared baking sheet and continue until no mixture remains.
  • Bake meatballs for 18-20 minutes or until a meat thermometer inserted in the center of one reads 160° Fahrenheit.

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30 Minutes or Less

Roasted Garlic Brussels Sprouts

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Roasted Garlic Brussels Sprouts

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Roasted Garlic Brussels Sprouts

Ingredients to Make The Best Roasted Garlic Brussels Sprouts

  • Brussels Sprouts – You’ll need 1.5 pounds of it, trimmed and halved.

  • Garlic – You’ll need one whole head of garlic, peeled and roughly chopped.

  • Olive Oil

  • Salt & Black Pepper – for taste.

How do I select the best Brussels sprouts?

You’ll want to look for bright green heads that are firm and heavy for their size. The leaves on the Brussels Sprouts should be tightly packed with no holes in them. It’s best to avoid Brussels sprouts with yellowing leaves (although if you only see a few, it should be fine), that looks old, or has black spots. Also, fun fact: smaller Brussels sprouts are usually sweeter and more tender than larger ones.

How do I store Fresh Brussels Sprouts?

To properly store unwashed & fresh Brussels Sprouts, remove any loose outer leaves and place in a zip-top bag and store in a drawer of the refrigerator. They will last a couple of weeks but try to use them as soon as possible. They lose their sweetness quickly and their flavor starts to waver after a few days.

Tips and Tricks When Making Roasted Garlic Brussels Sprouts

  • Make sure to cut the garlic into chunky pieces. If you mince the garlic too finely, they will burn instead of becoming sweet and tender.

  • Sprinkle the Brussels Sprouts with parmesan for extra flavor. To do this, simply sprinkle the cheese on about 10 minutes into baking.
Roasted Garlic Brussels Sprouts
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Roasted Garlic Brussels Sprouts

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: BelgiumDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Ingredients

  • 1.5 Pounds Brussels Sprouts

  • 1 Whole Head of Garlic (peeled and roughly chopped)

  • 3 Tablespoons Olive Oil

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Place Brussel sprouts and garlic on a large baking sheet then drizzle with olive oil, and sprinkle with salt and pepper.
  • Gently toss sprouts to coat before baking for 30 minutes. Remove sheet at around the 15 minute mark, gently toss the Brussel sprouts once again, before returning to the oven.

Recipe Video

Notes

  • Storage: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for about 5 minutes.

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Dinner

Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

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Vegan Spaghetti Squash Recipe

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

This vegan and gluten-free Spaghetti Squash Alla Puttanesca recipe is a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? Keep in mind that this dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you. (more pasta recipes here, though).

WHAT YOU NEED TO MAKE SPAGHETTI SQUASH ALLA PUTTANESCA

Spaghetti Squash – This is a fantastic substitute for pasta. It’s easy to cook, lower in carbs and calories, and high in fiber and other important nutrients.

Tomatoes –  Diced tomatoes in puree is best since they have a lot more flavor!

Capers – These green, pea-sized balls are actually pickled flower buds and they add a floral, tangy, and salty flavor to dishes.

Olives – Specifically Kalamata olives because it also adds a strong, tangy flavor to the dish.

Fresh Parsley or Basil – This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

ADJUST THIS RECIPE TO YOUR DIET

  • Add vegan protein: add in some sautéed mushrooms, pan-fried tofu, or white beans.

  • Add meat: mix a pound of cooked ground turkey into the sauce before filling the squash.

  • Sprinkle on some cheese: If not dairy-free, add in any cheese you’d like to this recipe.
Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)
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Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

55

minutes

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

Ingredients

  • 1 spaghetti squash

  • 2 tablespoons avocado oil

  • Salt, to taste

  • Black pepper, to taste

  • For the sauce:

  • ¼ cup olive oil

  • 4 garlic cloves, minced

  • ½ teaspoon red pepper flakes

  • ½ cup kalamata olives, pitted and halved

  • 2 tablespoons capers

  • 1 teaspoon caper brine*

  • 1 (28-ounce) can diced tomatoes (see notes)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit.
  • Slice spaghetti squash in half then scoop the seeds out. Drizzle the inside flesh with avocado oil then sprinkle with salt and pepper.
  • Transfer spaghetti squash to a baking sheet with the flesh-side facing down and roast for 30-40 minutes or until fork tender. 
  • While the squash cooks, heat olive oil in a large skillet over medium heat. Then add in the garlic and red pepper flakes, cook for about 1 minute or until fragrant.
  • Add in the olives, capers, and caper brine then stir and cook for about 2-3 minutes.
  • Pour in the can diced tomatoes, salt, and black pepper before leaving the sauce to simmer for 15 minutes. Taste and adjust any seasoning as desired.
  • Once squash is done, remove from the oven and let cool slightly before using a fork to scrape and fluff the inside strands. Fill each squash with puttanesca sauce and top with fresh chopped parsley.

Recipe Video

Notes

  • *Caper brine = liquid from the jar of capers
  • Diced tomatoes in puree is best since it adds a lot more flavor.
  • Storage: you can store this cooked dish in an airtight container for 3 to 5 days.

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