Sheet-pan sausage and peppers

I followed this recipe till just before the buns appeared. Instead I just sliced up the sausage, mixed it with the roasted veggies and ate it with no bun. Also there is no local source for sport peppers, so I used pepperoncini.

It is very good, better than the sausage and peppers I tried to make on the stovetop once, but while there might be enough veggies to stuff in a bun, they were a little on the light side for eating without the bun. I think I should double the veggies next time.

I used red bell peppers (which I think taste better than green) and Publix spicy Italian sausages (20 oz - not quite the 1 1/2 pounds the recipe calls for). I baked it for 15 minutes after turning everything to make sure the sausages were cooked through. Seemed to be the right amount of time.