Easy Sheet Pan Sausage and Peppers
If you’re looking for a comforting, flavor-packed dinner that practically cooks itself, this Easy Sheet Pan Sausage and Peppers recipe is the perfect solution. With juicy sausage links roasted alongside colorful bell peppers, onions, and garlic—all seasoned to perfection—this dish brings Italian-inspired flavors to your table with minimal effort and cleanup.
Whether you serve it over a bed of pasta, tucked inside a warm sandwich roll, or simply as-is, this meal is a weeknight hero that never disappoints.
Why You’ll Love This Recipe
- Quick & easy: Only 10 minutes of prep time and the oven does the rest.
- One-pan cleanup: Everything cooks together on a single sheet pan.
- Versatile: Delicious with pasta, mashed potatoes, polenta, or tucked into crusty rolls.
- Customizable: Use your favorite type of sausage and add extra veggies or herbs.
Ingredients
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
You’ll Need:
- 6 Italian sausage links (sweet, hot, or a mix of both)
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 large sweet onion, thinly sliced
- 4 garlic cloves, peeled and lightly smashed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare the ingredients: Slice the bell peppers and onions, and smash the garlic cloves to release their aroma.
- Arrange everything: Place the sausages in a single layer on the prepared sheet pan. Scatter the sliced peppers, onions, and garlic around the sausages.
- Season and drizzle: Drizzle the olive oil evenly over the top. Sprinkle with Italian seasoning, salt, and black pepper. Toss the vegetables gently with your hands or a spoon to coat them evenly.
- Roast to perfection: Bake for 20–25 minutes, flipping the sausages halfway through, until they are browned and cooked through (internal temperature should reach 160°F / 71°C). The vegetables should be soft and slightly charred around the edges.
- Serve hot: Remove from the oven and serve immediately. This dish is delicious on its own or served over pasta, rice, polenta, or inside toasted sandwich rolls.
Recipe Tips & Variations
- Add potatoes: Thinly slice baby potatoes and toss them with the peppers for a hearty twist.
- Use different sausages: Swap Italian sausages for chicken, turkey, or plant-based sausage if preferred.
- Make it spicy: Add red pepper flakes for extra heat.
- Add pesto: Toss the roasted vegetables with a spoonful of basil pesto before serving for a flavor boost.
- Meal prep friendly: This dish can be made up to 24 hours ahead and reheated for a quick meal.
Serving Suggestions
This recipe is incredibly flexible. Here are a few serving ideas:
- Over pasta: Serve with fettuccine or spaghetti for a comforting Italian-style dinner.
- With mashed potatoes: Drizzle the flavorful pan juices over creamy mashed potatoes.
- Low-carb option: Pair with sautéed greens like broccoli rabe or spinach.
- In sandwiches: Slice the sausages and stuff them with the roasted vegetables into warm crusty rolls.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the microwave for 2–3 minutes or in the oven at 350°F (175°C) until heated through.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat as above.
Nutrition (per serving)
Calories: 454
Protein: 16g
Fat: 40g
Saturated Fat: 13g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 1015mg
Vitamin C: 89.9mg
Iron: 2.2mg