Sheet Pan Sausage Peppers (Print Version)

Juicy sausages and sweet bell peppers roasted together for a vibrant, easy-to-make dinner.

# Components:

→ Proteins

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

→ 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 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.75 teaspoon salt
12 - 0.5 teaspoon black pepper

→ Optional Garnishes

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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil. Arrange sliced bell peppers and onion on the prepared pan. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss vegetables to coat evenly.
02 - Arrange Italian sausages on top of the seasoned vegetables in a single layer.
03 - Roast in preheated oven for 25 minutes. Halfway through cooking, turn sausages and toss vegetables to ensure even browning. Continue roasting until sausages are browned throughout and vegetables are tender.
04 - Remove from oven and garnish with fresh chopped parsley and red pepper flakes if desired. Serve immediately, optionally accompanied by crusty bread or over rice.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to breathe.
  • The sausages release their oils into the vegetables below, seasoning them naturally without extra effort.
  • It's flexible enough to work with whatever protein you have on hand, whether that's spicy sausages or mild chicken varieties.
02 -
  • Don't crowd the pan or the vegetables will steam instead of caramelize—if you're doubling the recipe, use two sheet pans.
  • Sausages vary wildly in cooking time depending on thickness, so that halfway rotation is essential for even browning rather than one side being raw.
  • The vegetables will continue softening slightly after they come out of the oven, so aim for them to still have a little firmness when you pull the pan out.
03 -
  • If your peppers are large, cut them into bigger chunks so they don't shrink too much during roasting and disappear into the pan.
  • For deeper caramelization, increase the oven temperature to 450°F if your sausages are thinner, but watch them carefully to avoid burning.
  • Make this recipe in a cast iron skillet if you want that restaurant-quality finish and don't mind the extra weight when plating.
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