Sheet Pan Beef Sausage Peppers (Printable)

Juicy beef sausages roasted with sweet peppers and onions for an easy one-pan meal.

# What You Need:

→ Meats

01 - 4 beef sausages (about 12 to 14 ounces)

→ Vegetables

02 - 2 large bell peppers, sliced
03 - 1 large red onion, sliced
04 - 2 cloves garlic, minced

→ Oils & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes

→ To Serve

11 - Fresh parsley, chopped
12 - Crusty bread or cooked rice

# Directions:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper to facilitate cleanup.
02 - Combine sliced bell peppers, onions, and minced garlic in a large bowl. Drizzle with olive oil and add dried oregano, smoked paprika, salt, black pepper, and red pepper flakes. Toss thoroughly to ensure even coating.
03 - Spread the seasoned vegetables in a single layer on the prepared sheet pan. Nestle the beef sausages among the vegetables.
04 - Roast for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through the cooking time. Cook until sausages reach an internal temperature of 160°F and vegetables are tender and caramelized.
05 - Remove the pan from the oven and allow the dish to rest for 3 minutes. Sprinkle with fresh parsley if desired and serve hot with crusty bread or over rice.

# Expert Tips:

01 -
  • Everything roasts together, so you get deep flavor without babysitting the stove.
  • The vegetables caramelize beautifully, turning sweet and tender alongside the sausages.
  • Cleanup is almost nonexistent, just one pan and youre done.
  • It tastes like youve been cooking for hours, even though you barely lifted a finger.
02 -
  • Do not crowd the pan, or the vegetables will steam instead of roast and you will lose that caramelized sweetness.
  • Turn the sausages halfway through so they brown evenly and develop a nice crust all around.
  • Check the internal temperature with a thermometer to avoid undercooking or drying out the sausages.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup almost effortless.
  • Let the sausages come to room temperature for ten minutes before roasting so they cook more evenly.
  • Taste a piece of the roasted pepper before serving and adjust seasoning if needed, sometimes a pinch more salt makes all the difference.

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