Sheet Pan Sausage Peppers (Printable)

Juicy sausages and colorful bell peppers roasted together for a satisfying dinner.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), approximately 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

→ 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, then sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Place sausages on top of the seasoned vegetables in a single layer.
04 - Roast in the preheated oven for 25 minutes, turning sausages and tossing vegetables halfway through cooking. Continue 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 -
  • Everything happens on one pan, which means less cleanup and more time doing literally anything else.
  • The sausages get this gorgeous caramelized edge while the peppers turn silky and sweet, creating a balance that feels both comforting and a little indulgent.
02 -
  • Don't skip the halfway turn; sausages that sit in one spot can stick to the pan or brown unevenly on one side, which feels like a small failure when it's so easy to prevent.
  • If your sausages are on the larger side, they might need an extra few minutes—the internal temperature should hit 160°F, and it's worth checking rather than biting into something undercooked.
03 -
  • Line your pan with parchment or foil every single time—it sounds like a small thing, but it changes the entire cleanup experience and means you're more likely to make this again soon.
  • Don't crowd the pan; if your sausages are touching, they'll steam instead of brown, and browning is where the flavor magic happens.
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