Sheet Pan Sausage Peppers (Printable)

A colorful, easy-to-make dish with roasted sausages and bell peppers ready in just 35 minutes.

# What You’ll Need:

→ Proteins

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

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

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the sausage juices mingle with caramelized peppers.
  • It's ready in 35 minutes flat, making it perfect for those nights when you're hungry but your patience is already gone.
  • The peppers and onions get this incredible tender sweetness while the sausages stay juicy, creating a balance that somehow feels both comforting and vibrant.
02 -
  • Don't skip turning the sausages halfway through; I made that mistake once and ended up with one side that was golden brown and one side that looked pale and sad.
  • The vegetables release liquid as they roast, which is a good thing because that's where the flavor lives, so don't panic if the pan looks a bit wet halfway through the cooking.
03 -
  • Use a meat thermometer if you're unsure about doneness—sausages should hit 160°F internally, and that takes the guesswork out of cooking.
  • Don't crowd the pan; if you're making more than four servings, use two sheet pans so everything roasts rather than steams, and you'll get better browning on the sausages.
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