Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted with colorful bell peppers and onions for a flavorful one-pan 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 3/4 teaspoon salt
12 - 1/2 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 sheet pan. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Position sausages on top of the seasoned vegetables in a single layer.
04 - Roast in preheated oven for 25 minutes, turning sausages and tossing vegetables halfway through, until sausages are browned and cooked through and vegetables are tender.
05 - Remove from oven, garnish with fresh parsley and red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Expert Advice:

01 -
  • One pan means one thing to wash, which honestly might be the best part of dinner on a busy night.
  • The sausages stay juicy while the peppers get caramelized edges, and somehow it all happens at the same time.
  • It's flexible enough to work with whatever sausage mood you're in, whether that's spicy, mild, or something in between.
02 -
  • Don't overcrowd the pan trying to fit everything in one layer if you're doubling the recipe; use two pans instead so everything roasts instead of steams.
  • Turning the sausages halfway through isn't optional—they brown unevenly if you let them sit, and browning is where half the flavor comes from.
03 -
  • If your sausages seem to be cooking faster than your vegetables, pull them out early and add them back in during the last 5 minutes so nothing overcooks.
  • Grated Parmesan cheese sprinkled over everything right before serving adds a savory depth that makes people wonder what your secret ingredient is.
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