Sheet Pan Peppers and Sausage

This recipe couldn’t be easier or more delicious. I also threw in a handful of padróns and you could add jalapeños for more spice. 

1 pound fresh sausage links (I used the Jalapeño Cheddar from Mayor Meats!)
1 pound sweet or mild peppers (seeded and sliced into 2-inch strips if large)
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 onions, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.