Sheet Pan Sausage Peppers (Printable view)

Sausages roasted with sweet bell peppers and onions for a vibrant, easy weeknight meal.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), approximately 14 oz 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 olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.75 teaspoon salt
12 - 0.5 teaspoon black pepper

→ Optional Garnishes

13 - Fresh parsley, chopped
14 - Crushed red pepper flakes

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil to facilitate easy cleanup.
02 - Place sliced bell peppers and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss vegetables until evenly coated.
03 - Position sausages directly on top of the seasoned vegetables.
04 - Roast in the preheated oven for 25 minutes, turning sausages and stirring vegetables halfway through cooking. Continue until sausages are browned and cooked through, and vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and red pepper flakes if desired. Serve immediately, optionally with crusty bread or over rice.

# Expert Advice:

01 -
  • The whole dinner lives on one pan, which means you get to actually enjoy your evening instead of scrubbing dishes.
  • Those caramelized vegetables taste like they took hours but reward you in less time than it takes to watch a sitcom.
  • It's flexible enough to adapt to whatever sausage mood you're in, whether that's spicy, mild, or chicken.
02 -
  • Turn those sausages halfway through—they'll cook more evenly and develop that gorgeous deep brown color that makes your kitchen smell incredible and tells you they're done.
  • Don't skip tossing the vegetables either; it prevents sticking and ensures they caramelize rather than steam, which is the difference between good and genuinely memorable.
03 -
  • Don't crowd your pan—use a large sheet pan so the vegetables have room to roast and caramelize rather than steam in their own moisture.
  • If your sausages are particularly thick, pierce them a few times with a fork before roasting; it helps them cook through evenly and prevents them from bursting.
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