Sheet Pan Sausage Peppers (Printable)

Juicy sausages and roasted bell peppers combined for an easy, flavorful one-pan meal.

# What You Need:

→ Meats

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

→ Vegetables

02 - 2 large bell peppers (1 red, 1 yellow), seeded and sliced
03 - 1 large red onion, peeled and sliced into wedges
04 - 2 cloves garlic, minced

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - ¾ teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper

→ To Serve

11 - Fresh parsley, chopped (optional)
12 - Crusty bread or cooked rice (optional)

# Steps:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or aluminum foil for effortless cleanup.
02 - In a large mixing bowl, toss the sliced bell peppers, red onion wedges, and minced garlic with olive oil, dried oregano, dried basil, crushed red pepper flakes if using, kosher salt, and black pepper until evenly coated.
03 - Distribute the seasoned vegetables evenly across the prepared sheet pan. Nestle the sausages atop the vegetables.
04 - Place the pan in the oven and roast for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through. Roast until sausages reach an internal temperature of 160°F and vegetables become tender and caramelized.
05 - Optionally garnish with chopped fresh parsley. Serve hot, accompanied by crusty bread or over cooked rice as desired.

# Expert Advice:

01 -
  • One pan, zero fuss cleanup, and somehow everything tastes like you've been cooking all day.
  • The peppers get sweet and silky while the sausages develop this perfect caramelized crust that makes you question why you don't make this every week.
  • It's the kind of meal that bridges the gap between "I'm too tired to cook" and "I want something that tastes deliberately made."
02 -
  • Don't move things around constantly—letting the vegetables and sausages sit undisturbed for the first half of cooking creates browning and caramelization, which is where the real flavor lives. Constant stirring keeps them pale and tired.
  • If your sausages are straight from the fridge, they'll take longer to cook through. Room-temperature or thawed sausages finish more evenly and brown better on the outside.
03 -
  • If you want extra flavor depth, brush the sausages lightly with balsamic glaze in the last five minutes of cooking—the vinegar caramelizes and creates this sophisticated sweet-and-savory note that elevates the entire dish.
  • Keep the vegetables cut to roughly the same size so they finish cooking at the same time as the sausages. Chunky pieces brown better than thin slices and hold more flavor.

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