I grabbed my biggest sheet pan – because if there’s one thing I love, it’s not washing a ton of dishes.
First, I sliced the Italian sausage into thick, coin-like pieces. No need for perfection here; rustic cuts are totally fine. I tossed them onto the sheet pan.
Next, I quartered the mini potatoes. Again, no fancy knife skills required, just a quick chop and onto the pan they went, mingling with the sausage.
Then came the bell peppers. A quick chop into chunky strips, a mix of red and yellow for some color, and they joined the party on the pan.
Finally, a quick drizzle of olive oil over everything. A generous sprinkle of dried Italian seasoning, some garlic powder, and a good crack of salt and pepper.
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