Directions
Heat the oven to 425°F with a rack in the upper third.
On a large rimmed baking sheet toss the peppers and onion with the oil, Italian seasoning, salt and pepper. Spread out and nestle the sausages among them.
Roast 25 to 30 minutes, turning the sausages and stirring the vegetables halfway, until the sausages reach 160°F and the vegetables are browned at the edges.
Let the pan rest for 5 minutes. Slice the sausages if you like and serve with rolls, rice or pasta.
Tip
Use two pans if the vegetables are crowded; they roast rather than steam when there is space.
Storing
Refrigerate up to 4 days. Reheat to 165°F.
Swaps
Fully cooked smoked sausage needs only 20 minutes. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.