Sheet Pan Sausage Peppers (Print Version)

Juicy sausages roasted with sweet bell peppers and onions in a single pan for an easy weeknight meal.

# What You Need:

→ Proteins

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

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, sliced

→ Oils and Seasonings

06 - 2 tablespoons extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ¾ teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper

→ Optional Garnish

13 - Fresh Italian parsley, chopped
14 - Crushed red pepper flakes to taste

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Distribute sliced bell peppers and onion evenly on the prepared sheet pan. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss until all vegetables are evenly coated.
03 - Place sausages on top of the seasoned vegetables in a single layer.
04 - Roast in the preheated oven for 25 minutes. Halfway through cooking, turn the sausages and toss the vegetables to ensure even browning. Cook until sausages are browned throughout and vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and red pepper flakes if desired. Serve immediately while hot, optionally accompanied by crusty bread or over rice.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means your cleanup is basically just rinsing a sheet and moving on with your evening.
  • The kitchen fills with this incredible aroma that makes people think you've been cooking for hours when really you've barely done anything.
  • It's naturally flexible enough to swap sausage types based on your mood or what's in the fridge, so you never get bored.
02 -
  • If your sausages are very thick, they might not cook through in 25 minutes at the edges even if they brown on top—I learned this the hard way and now I either score them lightly or buy thinner ones for even cooking.
  • Crowding the pan is tempting but will steam your vegetables instead of caramelizing them, so give everything space and resist the urge to add extra vegetables unless you have a larger pan or want to split between two.
03 -
  • Score the sausages lightly on the top before roasting if they're particularly plump—this helps them cook evenly without the casing splitting open unpredictably.
  • If you like things a bit saucier, squeeze half a lemon over everything after roasting and let the acid brighten the whole dish while the warmth releases the lemon oil's fragrance.
Go Back