Sheet Pan Sausage Peppers (Printable View)
Roasted sausages with bell peppers and onions make a simple, flavorful one-pan meal everyone will enjoy.
# What You'll Need:
→ Meats
01 - 4 Italian sausages (pork, chicken, or turkey; about 14 ounces 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
06 - 2 cloves garlic, minced
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Optional
12 - 1 tablespoon balsamic vinegar
13 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine the sliced bell peppers, onion, and garlic. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread the vegetables evenly on the prepared baking sheet. Place the sausages on top of the vegetables.
04 - Roast in the preheated oven for 25 to 30 minutes, turning the sausages halfway through, until sausages are cooked through and vegetables are tender with caramelized edges.
05 - Drizzle with balsamic vinegar and toss everything together for extra flavor, if desired.
06 - Garnish with chopped parsley before serving. Serve as is, or with crusty bread, over rice, or in hoagie rolls.
# Expert Advice:
01 -
- The sausage juices baste the vegetables as everything roasts together, creating that I cooked all day flavor in under 45 minutes
- Cleanup is literally just one pan, and the vegetables get those irresistible caramelized edges without any stirring on the stovetop
02 -
- Do not crowd the pan or the vegetables will steam instead of roast, use two pans if necessary
- Hot sausages release more fat as they cook, which helps baste everything but may need draining before serving
03 -
- Check your sausages label for gluten if that matters for you, and ask at the meat counter if you are unsure
- Let the pan rest for about 5 minutes before serving, which helps the juices redistribute and makes everything easier to handle