Oven roasted sausage and peppers is a dinner where the oven does nearly all of the work. Italian sausage, red and yellow bell peppers, and onions roast together on two sheet pans until the sausage is browned and the vegetables turn soft and sweet at the edges.
This version keeps the seasoning simple with oregano, a pinch of crushed red pepper, salt, and black pepper, so the flavor of the sausage stays front and center. It is easy to prep, easy to clean up, and works as a plate dinner or as a filling for sandwiches and wraps.
Table of Contents
Why This Oven Roasted Sausage and Peppers Recipe Works
Dividing the food between two sheet pans gives everything room to brown instead of steam. Crowded pans trap moisture, and the peppers turn limp rather than caramelized. Placing the sausage directly on the pan also lets its drippings season the vegetables around it.
The ingredient list is short, and the flavor comes from the sausage itself. Using a mix of sweet and spicy sausage gives you a gentle heat without needing extra seasoning, and you can adjust the balance to your own taste.
Ingredients for Oven Roasted Sausage and Peppers
- 1 pound Italian sausage, sweet or spicy (or a mix of both)
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 2 medium yellow onions
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1 pinch crushed red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Raw Italian sausage is already well seasoned and salty, which is why this recipe uses only a half teaspoon of salt. Taste the vegetables at the end and add a pinch more if they need it.
How to Make Oven Roasted Sausage and Peppers
1. Heat the oven.
Preheat the oven to 425 degrees F and place racks in the upper and lower thirds of the oven so both pans can roast evenly.
2. Slice the vegetables.
Cut the bell peppers into strips about 1/4 inch wide. Slice the onions a little wider than the peppers so they hold their shape during roasting.
3. Season.
Place the peppers and onions in a large bowl, drizzle with the olive oil, and add the oregano, red pepper flakes, salt, and black pepper. Toss until every piece is coated.
4. Divide between two pans.
Spread the vegetables across two sheet pans in an even layer. Leave a little space between pieces so they roast rather than steam.
5. Add the sausage.
Set the sausage directly on the pans, tucked in among the vegetables, and place both pans in the oven.
6. Roast and turn.
After about 20 minutes, flip the sausages and stir the vegetables so they brown on all sides.
7. Finish and rest.
Roast for another 10 to 15 minutes, stirring once more if needed, until the sausage is browned and reads 160 degrees F on an instant read thermometer and the vegetables are caramelized. Let the pans rest for a few minutes before serving.
How to Serve Oven Roasted Sausage and Peppers
Serve the sausage and vegetables straight from the pan, or tuck them into hoagie rolls or warm tortillas for a quick sandwich or wrap. A scoop of rice on the side soaks up the juices well, and the pan drippings are worth spooning over the top.
If you like a heartier tray, try our sheet pan sausage and potatoes next time. For a rice based dinner, the one pot smoked sausage and rice is an easy follow up, and the apple sausage sheet pan adds a sweeter note. For a green side, the air fryer broccoli with Parmesan cooks while the pans rest.
How to Store and Reheat Oven Roasted Sausage and Peppers
Refrigerate leftovers within two hours of cooking. Store the sausage and vegetables in a shallow covered container, where they will keep for 3 to 4 days. Reheat in a skillet or in the oven until steaming hot throughout, and bring leftovers to 165 degrees F before serving.
For the best texture, reheat on a sheet pan in a hot oven rather than the microwave, which softens the peppers and the browned edges.
Tips and Variations for Oven Roasted Sausage and Peppers
Use a thermometer rather than color to check the sausage. The University of Wisconsin Extension lists 160 degrees F for ground meats and 3 to 4 days for refrigerated leftovers in its leftovers food safety guide.
Do not crowd the pans. If your vegetables look piled up, use a third pan or roast in two rounds. Other vegetables such as zucchini or mushrooms also roast well alongside the peppers and onions.
Frequently Asked Questions About Oven Roasted Sausage and Peppers
Can I make oven roasted sausage and peppers ahead of time?
Yes. Slice the peppers and onions a day ahead and keep them in the refrigerator. Roast everything fresh for the best texture.
What temperature should the sausage reach?
Raw pork sausage should reach 160 degrees F. Check the thickest part of the sausage with an instant read thermometer.
Can I use sweet and spicy sausage together?
Yes. A mix of both gives balanced flavor, and it is a good way to control the heat for the whole table.
Do I need two sheet pans for oven roasted sausage and peppers?
Two pans keep the vegetables from steaming. If you only have one pan, roast in two rounds instead of crowding it.
Can I serve oven roasted sausage and peppers in sandwiches?
Absolutely. Pile the sausage and vegetables into a roll or wrap, and add a spoonful of the pan juices for extra flavor.
Oven Roasted Sausage and Peppers
Ingredients
Main Ingredients
- 1 lb Italian sausage sweet or spicy, or a mix of both
- 2 medium red bell peppers sliced into strips
- 2 medium yellow bell peppers sliced into strips
- 2 medium yellow onions sliced
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- 1 pinch crushed red pepper flakes
- ½ tsp kosher salt
- freshly ground black pepper to taste
Instructions
Cooking
- Preheat the oven to 425 degrees F and place racks in the upper and lower thirds of the oven.
- Cut the bell peppers into strips about 1/4 inch wide and slice the onions a little wider than the peppers.
- Toss the peppers and onions with the olive oil, oregano, red pepper flakes, salt, and black pepper until coated.
- Spread the vegetables across two sheet pans in an even layer.
- Place the sausage directly on the pans, tucked in among the vegetables.
- Roast for about 20 minutes, then flip the sausages and stir the vegetables.
- Roast for another 10 to 15 minutes, until the sausage reads 160 degrees F and the vegetables are caramelized. Rest for a few minutes before serving.
