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Sheet Pan Sausage and Peppers, 30 minute dinner recipes for busy nights
Brittany Stage

Sheet Pan Sausage and Peppers

Italian sausage, sliced bell peppers, and onion roast together on one sheet pan at high heat until caramelized at the edges and deeply savory. Simple enough for any weeknight and hearty enough to satisfy a hungry family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lbs Italian sausage links sweet or hot, sliced into 1-inch rounds
  • 3 whole bell peppers any mix of colors, seeded and sliced into 1/2-inch strips
  • 1 large yellow onion halved and sliced into 1/2-inch strips
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp balsamic vinegar optional, adds a little depth at the end

Equipment

  • large rimmed sheet pan (18x13 inch)
  • parchment paper or foil

Method
 

  1. Preheat your oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.
  2. Slice the sausage links into rounds about 1 inch thick. Slice the bell peppers into 1/2-inch strips and slice the onion the same way. Place everything on the sheet pan.
  3. Drizzle the olive oil over the sausage and vegetables. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes if using. Toss everything together right on the pan until each piece is coated in oil and seasoning.
  4. Spread everything out into a single, even layer. This is important: if pieces are stacked or too close together, they will steam instead of roast and you will miss the caramelized edges that make this dish worth making. Use two pans if your pan feels crowded.
  5. Roast on the center rack for 20 to 25 minutes, flipping everything once at the 15-minute mark. The sausage should be browned and cooked through, and the peppers and onions should have some char at the edges. If anything looks pale at 25 minutes, give it another 3 to 5 minutes.
  6. Remove the pan from the oven. If using balsamic vinegar, drizzle it over the hot vegetables now and toss quickly. It adds a subtle sweetness that pulls everything together. Taste and adjust salt.
  7. Serve right from the pan in hoagie rolls, over creamy polenta, on top of cooked pasta, or alongside crusty bread to soak up the pan juices.

Notes

Giving each piece of sausage and vegetable space on the pan is the most important technique here. Overcrowding is the single reason sheet pan dinners come out soft instead of roasted. If your pan looks full, split onto two pans rather than piling everything in.