Sheet-Pan Sausages with Shallots, Peppers, and Grapes

Recipe by: Catherine Pla

Yield: 4 servings

Sheet-Pan Sausages with Shallots, Peppers, and Grapes

This is one easy weeknight dinner you will have on repeat. The combination of shallots, peppers and grapes is a taste sensation.

• 4 shallots, trimmed, peeled, and quartered

• 1-2 red or yellow peppers, seeded and sliced into large chunks

• 8 oz seedless green or red grapes

• 2 T olive oil

• 3-4 thyme sprigs

• 5-6 sage leaves, chopped

• Kosher salt and black pepper

• Trader Joe’s 21 Seasoning Salute, optional

• ½ t garlic powder

• 1 lb hot or sweet Italian sausages

• ½ c chopped parsley

Preheat the oven to 425 degrees. Toss shallots, peppers, and grapes on a sheet pan with 1 tablespoon olive oil and season with salt and pepper and 21 Seasoning Salute. Add thyme and sage and use your hands to toss, spreading grapes and vegetables out in one layer. Make a space in the center of pan for the sausages and add to the pan. Prick sausages with a fork in several places. Drizzle sausages with a little with olive oil and season with salt and pepper.

Roast for 15-20 minutes, flipping the sausages and tossing the grapes and vegetables halfway through. Roast until the sausages are browned and measure 160 degrees on an instant-read thermometer, and the shallots are tender and caramelized. 

Transfer sausages to a platter and discard thyme sprigs. Arrange grapes and vegetables around the sausages on the serving platter, sprinkle with parsley and serve.