Low Carb One Pot Sweet and Smokey Sausage with Peppers Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4/5
(8 reviews)
Low Carb One Pot Sweet and Smokey Sausage with Peppers
Zylo Recipes

Description

Imagine a vibrant Mediterranean sunset captured on your plate – that's the essence of this flavorful sausage bake. This dish is a celebration of simple ingredients transformed into a deeply satisfying meal, perfect for a cozy weeknight dinner or a relaxed weekend gathering. Plump, juicy sausages, browned to perfection, mingle with a medley of colorful vegetables, creating a delightful dance of textures and tastes.

Each bite offers a burst of Mediterranean sunshine, with fragrant herbs like oregano and thyme infusing the entire dish with their earthy aroma. The sweetness of roasted bell peppers and red onion complements the savory richness of the sausage, while cherry tomatoes add a tangy pop of freshness. A drizzle of balsamic vinegar lends a subtle acidity that balances the flavors and adds a touch of sophistication.

The gentle smokiness of paprika weaves its way through the other ingredients, adding depth and complexity to the overall profile. As the bake rests, the natural juices from the vegetables and sausage meld together, creating a light and savory sauce that coats every ingredient. The sausages remain tender and juicy, while the vegetables soften and caramelize, developing a delightful sweetness.

Imagine the aroma filling your kitchen, a symphony of herbs, spices, and roasting vegetables, beckoning everyone to the table. This sausage bake isn't just a meal; it's an experience, a journey to the sun-drenched shores of the Mediterranean. It's a dish that's both comforting and exciting, familiar yet unique.

Serve it with a side of crusty bread to soak up the delicious juices, or alongside a simple salad for a complete and satisfying meal. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a favorite. It's incredibly easy to prepare, requiring minimal effort and maximum flavor.

So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. This Mediterranean-inspired sausage bake is a guaranteed crowd-pleaser, a dish that will leave everyone wanting more.

Preparation Time

Prep Time
5 min
Cook Time
30 min
Total Time
35 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
8 g

P
Protein
30 g

C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g

Cholestrol 70 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Sausage, Pork, Fresh
    Sausage, Pork, Fresh
    4 medium link - breakfast size
    2.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    3.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    4.
    Red Onion
    Red Onion
    ½ small
    5.
    Olive Oil
    Olive Oil
    2 tablespoon
    6.
    Balsamic Vinegar
    Balsamic Vinegar
    1 tablespoon
    7.
    Thyme, Fresh
    Thyme, Fresh
    1 tablespoon, chopped
    8.
    Oregano Fresh
    Oregano Fresh
    1-½ x 1 teaspoon
    9.
    Rosemary
    Rosemary
    2 x 1 x sprig
    10.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    1 teaspoon
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    12.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 375°F (190°C).
    2.
    Thinly slice the bell peppers and quarter the onion. Add them to a shallow baking dish along with thyme, oregano, and rosemary. Drizzle with balsamic vinegar and olive oil, then season generously with salt and pepper. Toss everything together to ensure even coating.
    3.
    Nestle the sausages amongst the seasoned vegetables and sprinkle generously with smoked paprika.
    4.
    Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the sausages are cooked through completely. Ensure the internal temperature of the sausages reaches a safe level.