Sheet Pan Sausage Peppers (Printable View)
Juicy sausages roasted with peppers and onions for a simple, hearty one-pan meal.
# Ingredient List:
→ Meats
01 - 4 Italian sausages (pork or chicken, approximately 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 tbsp olive oil
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - ½ tsp crushed red pepper flakes (optional)
09 - ¾ tsp kosher salt
10 - ½ tsp freshly ground black pepper
→ To Serve
11 - Fresh parsley, chopped (optional)
12 - Crusty bread or cooked rice (optional)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine bell peppers, onion, and garlic. Drizzle with olive oil and sprinkle with oregano, basil, crushed red pepper flakes if using, kosher salt, and black pepper. Toss thoroughly to coat evenly.
03 - Spread the vegetable mixture evenly on the prepared sheet pan. Nestle sausages on top of the vegetables.
04 - Roast for 25 to 30 minutes, flipping sausages and stirring vegetables halfway through cooking. Continue until sausages are browned and cooked through (reach an internal temperature of 160°F) and vegetables are tender with slight caramelization.
05 - Optionally garnish with fresh parsley. Serve immediately with crusty bread or over cooked rice.
# Expert Suggestions:
01 -
- Everything roasts together on one pan so cleanup is as easy as dinner itself.
- The sausages baste the vegetables as they cook creating deep caramelized flavor without any fuss.
- It works just as well on a busy weeknight as it does for a casual weekend gathering.
02 -
- Don't skip flipping the sausages halfway through or they'll brown unevenly and the bottom vegetables might scorch.
- If your peppers and onions are cut too thin they'll turn mushy instead of caramelized, so aim for thick slices and sturdy wedges.
03 -
- Let the vegetables sit undisturbed for the first half of roasting so they have time to caramelize instead of just soften.
- A drizzle of balsamic glaze at the end adds a sweet tangy finish that makes the dish feel a little more special without any extra work.