Sheet Pan Sausage Peppers (Printer-friendly)

Juicy sausages roasted alongside colorful bell peppers and onions in a flavorful one-pan dinner.

# What You'll Need:

→ 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 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 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 vegetables to coat evenly.
03 - Position 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 browned and cooked through and vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Expert advice:

01 -
  • One pan means one thing to wash, which might be the best part of your entire evening.
  • The sausages stay juicy while the peppers become soft and sweet, creating this natural sauce that coats everything perfectly.
  • It's flexible enough to use whatever sausage speaks to you—spicy, mild, chicken, turkey—the dish always works.
02 -
  • Don't skip the halfway turn—sausages cook more evenly when rotated, and the vegetables brown better when tossed, preventing any soggy spots.
  • If your sausages are particularly thick, pierce them gently with a fork before roasting so they cook through without bursting.
03 -
  • Slice your peppers and onions roughly the same thickness so they finish cooking at the same time as each other.
  • If you have access to fresh herbs, use them—a few torn leaves of fresh basil scattered over the top just before serving elevates the entire dish in ways dried herbs simply can't.
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