Sheet Pan Sausage Peppers (Printable)

Juicy sausages and bell peppers roasted together for a colorful, flavorful, and easy dinner option.

# Ingredient List:

→ Meats

01 - 4 Italian sausages (mild or hot, approximately 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 - ½ teaspoon dried basil
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - Fresh parsley, chopped

# Steps:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to ensure easy cleanup.
02 - Slice the red, yellow, and green bell peppers, along with the large red onion, into even strips. Arrange them evenly on the prepared baking sheet.
03 - Drizzle the olive oil over the sliced vegetables, then sprinkle with dried oregano, dried basil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss gently to coat all vegetables evenly.
04 - Nestle the Italian sausages among the seasoned vegetables on the baking sheet to ensure even roasting.
05 - Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Halfway through, flip the sausages and stir the vegetables to promote even cooking. Confirm 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 hot. This dish pairs well on its own, in hoagie rolls, or over rice or pasta.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the sausage fat mingles with roasted vegetables.
  • The kitchen fills with an aroma that tastes even better than it smells, and dinner is ready before you've finished setting the table.
  • It feels fancy enough for company but casual enough for a Tuesday night when you're too tired to think.
02 -
  • Flip those sausages halfway through cooking; if you don't, one side browns while the other stays pale and you'll feel like something went wrong even though it tastes fine.
  • The smoked paprika makes more difference than seems possible for half a teaspoon, so taste the coating before you roast and you'll understand why it's essential.
03 -
  • Don't slice your sausages before roasting; keep them whole so they stay juicy inside while the outside gets a good crust.
  • If your vegetables are cooking faster than your sausages, slide a piece of foil loosely over the pan to let them steam gently while the meat catches up.

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