Sheet Pan Sausage Peppers (Print Version)

A vibrant, one-pan dinner with sausages, bell peppers, and onions roasted to juicy perfection.

# What You'll 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 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ¾ teaspoon salt
12 - ½ teaspoon black pepper

→ Optional Garnishes

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

# How to Make It:

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 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 on top of the seasoned vegetables in a single layer.
04 - Roast in the preheated oven for 25 minutes, turning sausages and tossing vegetables halfway through cooking. Sausages should be browned and cooked through, and vegetables should be 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 Tips:

01 -
  • One pan means one thing to wash, which is honestly half the battle on a weeknight.
  • The sausages and peppers cook together, so the vegetables soak up all those savory, smoky juices.
  • It's flexible enough to make for a quick family dinner or impressive enough to set on the table when friends drop by.
02 -
  • Don't skip the halfway turn—sausages that sit in one spot can stick slightly, and turning them ensures that golden, even browning you're after.
  • The vegetables will look slightly undercooked to you at 20 minutes and suddenly perfect at 25; resist the urge to cook longer unless your sausages are still gray inside.
03 -
  • Pat your sausages dry with a paper towel before roasting—any surface moisture steams them instead of browning them, which costs you flavor.
  • If your peppers are thin or small, cut them into chunks instead of long slices so they caramelize rather than dry out during the longer cooking time.
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