Sheet Pan Sausage Peppers (Printable)

Roasted sausages with vibrant bell peppers and onions cooked together for an easy, hearty dish.

# What You Need:

→ Meats

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

→ Vegetables

02 - 2 red bell peppers, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 green bell pepper, sliced into strips
05 - 1 large red onion, sliced into half-moons
06 - 2 cloves garlic, minced

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 1 tablespoon balsamic vinegar
13 - Fresh parsley, chopped, for serving

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Combine the sliced bell peppers, onion, and garlic in a large mixing bowl. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and pepper. Toss until all vegetables are evenly coated.
03 - Spread the seasoned vegetables evenly across the prepared baking sheet. Arrange the sausages on top of the vegetables.
04 - Roast in the preheated oven for 25-30 minutes, turning the sausages halfway through cooking. Cook until sausages reach an internal temperature of 160°F and vegetables are tender with caramelized edges.
05 - For additional depth of flavor, drizzle with balsamic vinegar and toss everything together before serving.
06 - Sprinkle with chopped fresh parsley. Serve as a complete meal, accompanied with crusty bread, over rice, or inside hoagie rolls for sandwiches.

# Helpful Tips:

01 -
  • Everything cooks on one pan so cleanup takes about three minutes flat
  • The sausage juices season the vegetables as they roast together
  • You can prep everything in the morning and just pop it in the oven at dinner time
02 -
  • Crowding the pan will steam the vegetables instead of roasting them so use two pans if needed
  • Thicker peppers take longer to cook than thin ones so try to slice everything evenly
  • Letting the sausages rest for a few minutes before slicing keeps all the juices inside
03 -
  • A hot oven creates those beautiful caramelized edges that make this dish special
  • Do not be afraid of some charring on the peppers and onions because that is where the flavor lives

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