Sheet Pan Sausage Peppers (Printable Version)
Juicy sausages roasted with sweet bell peppers and onions for a simple, hearty meal.
# What You Need:
→ Meats
01 - 4 Italian sausages (pork or chicken, approx. 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:
01 - Set oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil to ensure easy cleanup.
02 - In a large bowl, toss bell peppers, onion, and garlic with olive oil, oregano, basil, crushed red pepper flakes if using, kosher salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan and nestle sausages atop the vegetables.
04 - Roast for 25 to 30 minutes, turning sausages and stirring vegetables halfway through. Cook until sausages are browned and reach an internal temperature of 160°F, and vegetables are tender and caramelized.
05 - Optionally garnish with fresh parsley. Serve hot with crusty bread or over cooked rice.
# Expert Tips:
01 -
- One pan means one cleanup, and honestly, that alone makes weeknight cooking feel less like a chore.
- The vegetables caramelize into something almost sweet while the sausages crisp up perfectly, and somehow it all comes together without any babysitting.
- It tastes like you spent hours on it, but you'll have dinner ready in forty minutes flat.
02 -
- Don't crowd the pan or skip flipping the sausages halfway through—both of these habits ensure everything browns instead of steaming.
- Check that your sausages actually hit 160°F inside; undercooked sausage is no joke, but overcooked ones are rubbery, so that halfway flip is your chance to keep them tender.
03 -
- Buy good sausages with visible herb flecks and a snappy casing—they'll brown better and taste noticeably richer than the cheapest option.
- Roast everything on your highest oven shelf so the pan gets surrounded by heat from below and above, which creates better browning and caramelization.