Sheet Pan Sausage Peppers is a simple, tasty meal made with juicy sausage links, sweet bell peppers, and onions all roasted together on one pan. The colors are bright and inviting, and roasting brings out the natural sweetness of the peppers while the sausage gets perfectly browned and flavorful.
I love how easy and hands-off this dish is. You just throw everything onto a sheet pan, season it well, and pop it in the oven. It’s one of those meals I turn to when I want something satisfying without a lot of mess or fuss. Plus, cooking everything together lets all the flavors mingle, which makes every bite so good.
My favorite way to serve this is with some crusty bread or over a bed of rice to soak up all the tasty juices. It’s a great dinner for busy weeknights, and leftovers reheat well for lunch the next day. I always find that this colorful, simple meal brings a bit of comfort and warmth to the table.
Key Ingredients & Substitutions
Italian Sausage: This is the star of the dish, adding juicy, spiced flavor. You can swap for chicken sausage or turkey sausage if you want a lighter option. For vegetarian, try plant-based sausages.
Bell Peppers: Red and yellow add sweetness and color. Feel free to add green or orange peppers too. If you only have one type, that works fine as well.
Onion & Garlic: Onion adds a mild sweetness and garlic punch. Yellow, white, or red onions work here depending on your taste. Don’t skip the garlic—it lifts the whole dish.
Olive Oil & Seasonings: Olive oil helps everything roast nicely and adds a bit of richness. Dried oregano is classic; if you don’t have it, Italian seasoning or thyme are great substitutes. Add crushed red pepper flakes for a little heat or leave it out for milder flavor.
How Do You Get Those Perfectly Roasted Sausages and Peppers?
Roasting everything together on a sheet pan is easy but timing and prep make a difference. Here’s how to nail it:
- Cut peppers and onions to similar sizes so they cook evenly.
- Toss veggies with oil and seasonings well—they brown better and taste richer.
- Place sausages on top so their juices drip down, flavoring the veggies.
- Turn sausages halfway through cooking to get a nice even crust.
- Keep an eye near the end—if veggies brown too fast, you can cover loosely with foil.
This simple approach ensures juicy sausage and tender, flavorful veggies every time. It’s hands-off but yields great results.
Equipment You’ll Need
- Large baking sheet – I prefer a big one so everything has space to roast evenly.
- Mixing bowl – Great for tossing peppers and onions with oil and seasonings before roasting.
- Cooking tongs – Handy for turning sausages and mixing vegetables without burning your hands.
- Knife & cutting board – Essential for slicing peppers, onions, and garlic safely and quickly.
- Measuring spoons – To add seasonings accurately and keep flavors balanced.
Flavor Variations & Add-Ins
- Use chicken or turkey sausage instead of Italian for a leaner protein option.
- Add sliced zucchini or cherry tomatoes to the pan for extra color and freshness.
- Sprinkle with grated Parmesan or crumbled feta after roasting for a cheesy touch.
- For a smoky flavor, brush the sausages and veggies with barbecue sauce or smoked paprika before roasting.
Sheet Pan Sausage Peppers
Ingredients You’ll Need:
Main Ingredients:
- 8 Italian sausage links (mild or spicy)
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large onion, sliced into wedges
- 2 cloves garlic, thinly sliced
Seasonings and Garnish:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast everything in the oven. So, within around 40 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Veggies:
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the sliced red and yellow peppers, onion wedges, and thinly sliced garlic with the olive oil, dried oregano, crushed red pepper flakes if you like it spicy, salt, and pepper. Make sure everything is well coated with oil and seasonings.
2. Arrange on the Sheet Pan:
Spread the seasoned vegetables evenly over a large baking sheet. Place the sausage links on top of the veggies so their juices drip down and add flavor while cooking.
3. Roast and Turn:
Put the baking sheet in the preheated oven. Roast for 25-30 minutes, turning the sausages halfway through cooking. This helps the sausages brown nicely on all sides, and the vegetables will become tender and slightly caramelized.
4. Garnish and Serve:
Once cooked, remove the pan from the oven. Sprinkle the dish with freshly chopped parsley for a touch of color and freshness. Serve it hot, with crusty bread or over rice to enjoy the tasty juices.
Can I Use Frozen Sausage in This Recipe?
Yes, but be sure to thaw the sausages completely before cooking. Thaw them overnight in the fridge or use the defrost setting on your microwave. Cooking frozen sausages directly can lead to uneven cooking.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the vegetables and sausages in advance and keep them refrigerated separately. When ready, assemble and roast as directed. Leftovers store well and taste great reheated the next day.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
What Are Some Good Side Dishes to Serve With This?
This dish pairs wonderfully with crusty bread, steamed rice, or even creamy polenta to soak up all the delicious juices. A simple green salad also complements it nicely for a balanced meal.
