Andouille sausage from your shelf gets the sheet pan treatment with sweet peppers and onions that turn sticky and charred. This is a one-pan weeknight dinner that does most of the work in the oven while you step away.

Serves 2. 35 minutes, 10 at the stove.

About 660 calories a serving, 27 g protein, 10 g carbohydrate, 57 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut the andouille sausage into 2-inch [5cm] pieces and cut the red bell pepper and yellow onion into 1-inch [2.5cm] chunks.
2. Toss the sausage, peppers, and onions with 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper on a sheet pan, spreading in a single layer. Roast until the sausage browns and the vegetables caramelize, about 25 minutes, stirring once halfway through.25 min
3. Divide between two plates and serve while still hot.

Note Swap the bell pepper for 2 cups of diced fennel or two zucchini cut into half-moons if your market is short on peppers. Leftovers keep three days in the fridge and reheat well on a skillet. Serve with crusty bread or over rice to soak up the rendered fat and char.