Sheet Pan Sausage Peppers (Printable Version)

Juicy sausages with bell peppers and onions roasted together on a sheet pan.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), about 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 and Seasonings

06 - 2 tablespoons 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:

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, then sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Arrange sausages on top of the seasoned vegetables in a single layer.
04 - Roast in the preheated oven for 25 minutes, turning the sausages and tossing the vegetables halfway through, until the sausages are browned and cooked through and the vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and a pinch of red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means your cleanup is basically just rinsing a sheet pan and moving on with your evening.
  • The sausages release their flavorful juices into the vegetables as they roast, so even the peppers taste like they've been simmered in something special.
  • It's flexible enough to work with whatever sausage you have on hand, whether that's spicy, mild, or something in between.
02 -
  • Don't skip the halfway toss; the vegetables really do cook more evenly and brown better when you give them attention, and it takes thirty seconds.
  • Smoked paprika changed my entire approach to this dish once I realized it wasn't just coloring but flavor, so don't skip it thinking paprika is paprika.
03 -
  • Slice your peppers and onions roughly the same thickness so they cook evenly; thin pieces will collapse while thick pieces stay firm.
  • Don't crowd the pan; if you're doubling the recipe, use two sheet pans rather than piling everything on one, or your vegetables will steam instead of roast.
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