Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted with sweet bell peppers and onions for a flavorful, easy dinner.

# What You'll Need:

→ Meats

01 - 4 Italian sausages (mild or hot, approx. 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

→ Seasonings & Oils

06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp dried basil
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp kosher salt
12 - 1/4 tsp black pepper

→ Optional Garnish

13 - Fresh parsley, chopped

# How to Make It:

01 - Set the oven to 425°F and prepare a large rimmed baking sheet lined with parchment paper or foil.
02 - Slice the bell peppers and red onion into strips and arrange them evenly on the baking sheet.
03 - Drizzle olive oil over the vegetables, then sprinkle oregano, basil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss gently to coat all pieces.
04 - Nestle the sausages among the seasoned vegetables on the baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes. Halfway through, flip sausages and stir vegetables. Continue until sausages reach an internal temperature of 160°F and vegetables are tender and caramelized.
06 - Remove from oven, garnish with chopped parsley if desired, and serve hot. Excellent as a standalone dish or accompanied by hoagie rolls, rice, or pasta.

# Expert Advice:

01 -
  • One sheet pan means you're done with cleanup before the table is even cleared.
  • The sausage juices mingle with the caramelized peppers—there's no other seasoning needed, just trust the flavor.
  • It's the kind of meal that works for a weeknight scramble or when unexpected guests show up.
02 -
  • Don't crowd the pan or cover it—the sausages and peppers need room to breathe and make contact with the hot sheet, or you'll steam them instead of roasting them.
  • The internal temperature matters; a meat thermometer takes the guesswork out of whether your sausages are actually cooked through, and it only takes three seconds.
03 -
  • If your sausages are particularly thick, cut them in half lengthwise so they cook faster and you can get more of that caramelized surface.
  • Don't stir everything constantly during roasting—let it sit and develop color, then flip and stir halfway through for the best results.

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