Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted with bell peppers and onions for a vibrant and hearty 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)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or aluminum foil to facilitate cleanup.
02 - In a large mixing bowl, toss together the sliced bell peppers, red onion wedges, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, crushed red pepper flakes if using, kosher salt, and black pepper. Mix thoroughly to coat all pieces evenly.
03 - Spread the seasoned vegetables evenly across the prepared sheet pan. Nestle the Italian sausages on top of the vegetables.
04 - Place the sheet pan in the oven and roast for 25 to 30 minutes. Halfway through cooking, flip the sausages and stir the vegetables to ensure even browning and caramelization. Cook until sausages reach an internal temperature of 160°F and vegetables are tender.
05 - Optionally garnish with fresh chopped parsley. Serve hot alongside crusty bread or over cooked rice as desired.

# Expert Tips:

01 -
  • One pan means one cleanup, which is honestly the best part of dinner after a long day.
  • The vegetables caramelize while you ignore them, transforming from raw to sweet and golden with zero effort.
  • Tastes like restaurant food but costs about half the price and takes less time than delivery.
02 -
  • Flip those sausages midway through cooking—I learned this after a batch where one side stayed pale and the other blistered black.
  • Don't chop your vegetables too small or they'll turn to mush; chunky pieces are what gives this dish its satisfying texture and those golden caramelized bits.
03 -
  • Use room-temperature ingredients so they cook evenly without some pieces browning before others are even warm.
  • Don't crowd the pan—if your sheet pan is small, use a larger one or make two batches, because crowding creates steam instead of that beautiful caramelization everyone wants.

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