Sheet Pan Sausage Peppers (Print version)

Juicy sausages and mixed bell peppers roasted together for a vibrant, satisfying meal.

# What You Need:

→ 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 - 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 the 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 the sausages on top of the seasoned vegetables.
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 the oven, garnish with fresh parsley and red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup is basically nonexistent and you actually have time to sit down.
  • The sausages stay juicy while the peppers get these gorgeous caramelized edges, creating this natural sweetness that tastes way fancier than the effort requires.
  • It's flexible enough to work with whatever sausage style you're craving—whether that's spicy Italian, chicken, or something lighter.
02 -
  • Don't skip the halfway turn—sausages that sit in the same spot tend to stick and won't brown evenly, which changes both the texture and how good they taste.
  • The oven temperature matters more than you'd think; 425°F is hot enough to actually caramelize the peppers instead of just steaming them, which is the whole point of using a sheet pan.
03 -
  • Line your pan with parchment paper or foil so thoroughly that nothing touches the metal—this prevents sticking and makes cleanup literally just lifting out the paper and throwing it away.
  • If your peppers aren't getting those caramelized edges by the 20-minute mark, increase the oven temperature by 25 degrees for the last few minutes; every oven runs differently, and that little adjustment makes all the difference.
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