Sheet Pan Sausage Peppers (Printer-Friendly)

Juicy sausage roasted with bell peppers and onions in a simple, flavorful one-pan meal.

# What You'll Need:

→ Meats

01 - 4 Italian sausages (pork or chicken, approximately 14 oz total)

→ Vegetables

02 - 2 large bell peppers (1 red, 1 yellow), seeded and sliced
03 - 1 large red onion, peeled and sliced into wedges
04 - 2 cloves garlic, minced

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - ¾ teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper

→ To Serve

11 - Fresh parsley, chopped (optional)
12 - Crusty bread or cooked rice (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large mixing bowl, combine sliced bell peppers, red onion wedges, and minced garlic. Drizzle with olive oil, then sprinkle with oregano, basil, crushed red pepper flakes if using, kosher salt, and black pepper. Toss thoroughly to coat evenly.
03 - Spread seasoned vegetables evenly across the prepared sheet pan. Nestle sausages on top of the vegetables for even roasting.
04 - Roast in the oven for 25 to 30 minutes, flipping the sausages and stirring the vegetables halfway through. Continue until sausages are browned, reach an internal temperature of 160°F, and vegetables are tender and caramelized.
05 - If desired, garnish with chopped fresh parsley. Serve hot accompanied by crusty bread or cooked rice.

# Expert Advice:

01 -
  • One pan means one cleanup, and that alone might become your favorite part of dinner.
  • The sausages release their flavor into the vegetables while roasting, so everything tastes connected and intentional.
  • It comes together in forty minutes flat, making it perfect for those nights when you're hungry but tired.
02 -
  • Flip the sausages and stir the vegetables halfway through—I learned this the hard way by ignoring the instruction and ending up with burnt bottoms.
  • Don't crowd the pan; give everything room to brown, not steam, or you'll lose that caramelized depth that makes this dish work.
  • Check the internal temperature of your sausages (160°F) with a quick meat thermometer to be certain they're cooked through without drying them out.
03 -
  • Don't skip the parchment paper step; it sounds like a fussy detail, but it genuinely changes cleanup from annoying to effortless.
  • If your sausages are very thick, score them lightly before roasting so they cook through evenly without the outside burning.
  • A squeeze of fresh lemon juice right before serving wakes up all the flavors and adds brightness that makes people ask for the recipe.

Go Back