Sheet pan sausage and peppers is one of those dinners that feels almost too easy. Italian sausage, bell peppers and red onion roast together on a single pan, and the sausage drips flavor over the vegetables as everything browns.
There is no stirring at the stove and almost nothing to wash, so this is a reliable weeknight recipe. It is also flexible. Serve it over rice or pasta, tuck it into rolls, or eat it straight from the pan. If you want the stovetop version, see our sausage, peppers and onions.
Table of Contents
Why This Works
Roasting at a high temperature concentrates the sweetness of peppers and onions and gives them browned, slightly charred edges that you cannot get from steaming. The sausage renders some fat as it cooks, and that fat seasons the vegetables underneath.
Spreading everything in a single layer is the important part. A crowded pan steams the vegetables instead of roasting them, so use a large sheet pan and give the pieces room.
Ingredients
- 1 lb Italian sausage links, sweet or spicy
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Sheet Pan Sausage and Peppers
1. Heat the oven. Preheat the oven to 400°F (200°C).
2. Season. On a large rimmed sheet pan, toss the peppers and onion with the olive oil, Italian seasoning, salt and pepper.
3. Add the sausage. Nestle the sausage links among the vegetables and spread everything into a single layer.
4. Roast. Roast for about 25 to 30 minutes, stirring and turning the sausages halfway through, until the vegetables are tender and browned and the sausage is cooked through.
5. Check the temperature. The sausage should reach 160°F in the center.
6. Finish. Rest the pan for a few minutes, slice the sausage if you like, and sprinkle with parsley.
How to Serve
Spoon the sausage and vegetables over rice, creamy polenta or pasta, or pile them into toasted rolls with a little melted provolone. A simple green salad keeps the meal balanced. If you want another rice-based option, try our smoked sausage and vegetable rice.
Another sheet pan favorite with a sweet-and-savory twist is our Hawaiian chicken sheet pan, which uses the same one-pan method with chicken and pineapple. Sheet pan meals like these are ideal for busy evenings because the oven does all the work while you set the table or prepare a side.
How to Store and Reheat
Cool leftovers and refrigerate them in an airtight container for up to 3 to 4 days. The FDA safe food handling guide lists 160°F as the safe internal temperature for ground meat, which includes fresh sausage.
Reheat in a skillet or in a hot oven so the vegetables stay a little roasted rather than soggy. A splash of water in the pan helps if things have dried out.
Tips and Variations
- Cut vegetables evenly. Pieces of the same thickness cook at the same rate.
- Use two pans if needed. Overcrowding leads to steamed, pale vegetables.
- Score the sausage. A few shallow cuts help the skin brown and the fat render.
- Add more vegetables. Zucchini, mushrooms or cherry tomatoes all roast well in this time frame.
- Add potatoes. Small diced potatoes make it heartier, but cut them small so they cook through.
- Finish with acid. A splash of red wine vinegar over the hot pan brightens everything.
If you like the combination of sausage and sweet vegetables, you will enjoy our honey garlic chicken sausage and sweet potatoes too.
FAQ
Which sausage works best?
Fresh Italian sausage, sweet or hot, is the classic choice. Cooked sausages like chicken sausage also work, but they need less time in the oven.
Do I need to cook the sausage first?
No. Raw sausage cooks fully on the sheet pan alongside the vegetables, as long as it reaches 160°F inside.
Why are my peppers soggy?
The pan was probably too crowded or the oven was not hot enough. Use a large pan, spread the pieces out and let the oven fully preheat.
Can I make it ahead?
You can slice the vegetables a day ahead and keep them in the fridge. Roast everything fresh for the best texture.
Can I use frozen peppers?
Frozen peppers release more water, so they roast less well. Fresh peppers give a better browned result.
Sheet Pan Sausage and Peppers
Ingredients
Main Ingredients
- 1 lb Italian sausage links sweet or spicy
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced into wedges
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the oven to 400 degrees F (200 degrees C).
- On a large rimmed sheet pan, toss the peppers and onion with the olive oil, Italian seasoning, salt and pepper.
- Nestle the sausage links among the vegetables and spread everything in a single layer.
- Roast for about 25 to 30 minutes, stirring and turning the sausages halfway through, until the vegetables are tender and browned.
- Check that the sausage reaches 160 degrees F in the center.
- Rest for a few minutes, slice the sausage if desired and sprinkle with parsley.
