Sheet Pan Beef Sausage Peppers (Printable Version)

Juicy beef sausages with roasted bell peppers and onions combine for a quick, hearty one-pan dinner.

# What You Need:

→ Meats

01 - 4 beef sausages (approximately 12.3–14.1 ounces total)

→ Vegetables

02 - 2 large bell peppers (any color), sliced
03 - 1 large red onion, sliced
04 - 2 cloves garlic, minced

→ Oils & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes (optional)

→ To Serve

11 - Fresh parsley, chopped (optional)
12 - Crusty bread or cooked rice (optional)

# How to Make It:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
02 - In a large bowl, combine sliced bell peppers, sliced onion, and minced garlic. Drizzle with olive oil and season with oregano, smoked paprika, salt, black pepper, and red pepper flakes if using. Toss thoroughly to coat.
03 - Spread the vegetable mixture evenly in a single layer on the prepared sheet pan. Nestle the beef sausages among the vegetables.
04 - Place the sheet pan in the oven and roast for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through. Cook until sausages reach an internal temperature of 160°F and the vegetables are tender and caramelized.
05 - Remove from oven and let rest for 3 minutes to allow flavors to settle.
06 - Optionally sprinkle with chopped fresh parsley and serve hot, accompanied by crusty bread or cooked rice.

# Expert Advice:

01 -
  • One pan means one pan to wash, which honestly might be the secret to cooking more.
  • The sausages render their fat into the vegetables, creating this deeply savory base that tastes like you fussed for hours.
  • It works for weeknight dinners and weekend entertaining—nobody needs to know how simple it is.
02 -
  • Do not skip turning the sausages and stirring the vegetables halfway through—this is the difference between uneven cooking and everything golden and caramelized.
  • The vegetables release liquid as they roast, so if your pan looks dry at the halfway point, you're actually watching the pan heat up and the vegetables begin to caramelize rather than steam.
03 -
  • Use a meat thermometer to check the sausages because it's the only way to know for certain they're cooked through without cutting into them and losing juices.
  • Don't crowd the pan—if your sheet pan feels packed, use two pans instead, because everything needs space to caramelize rather than steam.

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