Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted with bell peppers, onions, and herbs for a vibrant, easy meal.

# What You Need:

→ Sausage

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

→ Vegetables

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

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

→ Optional Garnishes

11 - 2 tablespoons chopped fresh parsley
12 - Freshly grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Combine sliced bell peppers, red onion, and minced garlic in a large bowl. Drizzle with olive oil, then add oregano, basil, red pepper flakes (if using), salt, and black pepper. Toss thoroughly until vegetables are evenly coated.
03 - Spread the seasoned vegetables evenly across the prepared baking sheet. Nestle the sausages among the vegetables, ensuring they are not overcrowded.
04 - Roast in preheated oven for 25-30 minutes, turning sausages and stirring vegetables halfway through cooking. Cook until sausages reach internal temperature of 160°F and vegetables are tender with slight caramelization.
05 - Remove from oven and let rest for 2-3 minutes. Slice sausages if desired, sprinkle with fresh parsley and Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The cleanup is practically nonexistent since everything roasts on one pan
  • You can customize the vegetables and sausages based on what you have on hand
  • The leftovers make an incredible sandwich the next day
02 -
  • Crowding the pan will steam the vegetables instead of roasting them so give everything some breathing room
  • The sausages continue cooking slightly while they rest so don't panic if they seem done a minute early
03 -
  • Check the internal temperature of your sausages rather than cutting into them to keep all those juices inside
  • If your vegetables are browning too quickly before the sausages are done, tent the pan loosely with foil

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