Sheet Pan Sausage Peppers (Printable Version)

Juicy sausages and bell peppers roasted together for a vibrant, easy weeknight dinner.

# What You'll Need:

→ Proteins

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

→ 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 Prepare:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Place sliced bell peppers and onion on the 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 - Arrange sausages on top of the seasoned vegetables in a single layer.
04 - Roast in preheated oven for 25 minutes, turning sausages and tossing vegetables halfway through cooking, 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 hot, optionally with crusty bread or over rice.

# Expert Suggestions:

01 -
  • It's genuinely a one-pan meal, which means your cleanup involves maybe rinsing a sheet pan and calling it a night.
  • The sausages stay juicy while the peppers caramelize just enough to taste like you roasted them with intention.
  • Works with any sausage variety you grab from the store, so it bends to whatever sounds good that day.
02 -
  • Turning the sausages halfway through isn't optional; they need that flip to brown evenly and stay juicy instead of drying out on one side.
  • If your peppers are releasing a lot of liquid, don't be alarmed; that's moisture that will eventually cook off, and if you're worried, tilt the pan slightly to drain some of it out.
03 -
  • Pat your sausages dry with a paper towel before placing them on the pan; any moisture they're carrying will steam rather than brown.
  • Don't crowd the pan; if your sheet pan is small, use two pans instead of stacking things on top of each other, because crowding leads to steaming instead of roasting.
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