Sheet Pan Sausage Peppers (Printable Version)

Juicy sausages and colorful bell peppers roasted together for an easy flavorful dinner.

# What You Need:

→ Meats

01 - 4 Italian sausages (mild or hot, approx. 14 oz total)

→ Vegetables

02 - 2 red bell peppers, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 green bell pepper, sliced into strips
05 - 1 large red onion, sliced into strips

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon dried basil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

→ Optional Garnish

13 - Chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Slice the red, yellow, and green bell peppers and the red onion into strips. Arrange them evenly on the prepared baking sheet.
03 - Drizzle olive oil over the vegetables. Sprinkle oregano, basil, garlic powder, smoked paprika, kosher salt, and black pepper evenly over them. Toss to coat all pieces thoroughly.
04 - Nestle the Italian sausages among the seasoned vegetables on the baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes. Flip the sausages and stir the vegetables halfway through. Continue roasting until sausages reach an internal temperature of 160°F and vegetables are tender and caramelized.
06 - Remove from oven. Garnish with chopped fresh parsley if desired and serve immediately. Enjoy on its own, in hoagie rolls, or over rice or pasta.

# Expert Advice:

01 -
  • One pan means you get to skip the mountain of dishes and spend more time actually enjoying dinner.
  • The peppers caramelize into something unexpectedly sweet while the sausages stay juicy, and the whole thing comes together in the time it takes to change out of your work clothes.
  • It's flexible enough to please both the person who loves spice and the one who's nervous about heat.
02 -
  • Don't skip the halfway flip and stir—it's the difference between evenly caramelized vegetables and some that are soft while others are barely warm.
  • Your sausages will look a little pale until they roast, which always made me nervous the first few times, but they brown beautifully once everything gets going in the hot oven.
03 -
  • Buy your sausages from a butcher counter if you can—they're usually fresher, often more interesting, and the person behind the counter can tell you exactly what's in them.
  • If your oven runs hot, check at the 20-minute mark; if it runs cool, you might need the full 30 minutes and that's completely normal.

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