Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted with vibrant bell peppers and onions for a quick, satisfying meal.

# Ingredient List:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), approximately 14 ounces 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 & Seasonings

06 - 2 tablespoons extra virgin 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 sheet pan. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly to coat evenly.
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 deeply browned and cooked through and vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and red pepper flakes if desired. Serve immediately, optionally with crusty bread or over rice.

# Expert Tips:

01 -
  • Everything cooks together on one pan, which means fewer dishes and more time to actually enjoy your meal.
  • It tastes like you've been cooking all day, but your hands stay mostly clean and your stress level stays low.
  • The peppers turn sweet and slightly charred while the sausages stay juicy, creating this perfect balance that somehow works every single time.
02 -
  • Don't skimp on the turning halfway through—it's the difference between sausages that are golden-brown everywhere and ones that are pale on one side.
  • If your peppers and onions finish before your sausages (which happens with thinner sausages), push them to the edges of the pan so they don't char while the meat continues cooking.
03 -
  • Pat your sausages dry with a paper towel before laying them on the pan—any surface moisture keeps them from browning properly, and browning is where the flavor happens.
  • Don't be afraid to let the vegetables get a little charred at the edges; that's not burning, that's where the sweetness concentrates and everything tastes more like itself.
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