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Easy Crispy Sheet Pan Sausage and Peppers

sheet pan sausage and peppers - featured image

A quick and easy sheet pan recipe featuring crispy Italian sausage and sweet roasted bell peppers, perfect for a fuss-free weeknight dinner or a crowd-pleasing meal.

Ingredients

Scale
  • 6 Italian sausage links (sweet or spicy)
  • 3 bell peppers (red, yellow, and green), sliced into 1/2 inch strips
  • 1 large onion, sliced into rings or half-moons
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Red pepper flakes (optional, for heat)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash, core, and slice the bell peppers into 1/2 inch strips. Peel and slice the onion into similar-sized pieces.
  3. In a mixing bowl, toss the peppers and onions with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
  4. Spread the peppers and onions in a single layer on a parchment-lined sheet pan, leaving space to roast rather than steam.
  5. Nestle the sausage links among the vegetables on the sheet pan.
  6. Roast in the preheated oven for 25-30 minutes, flipping the sausages and stirring the veggies halfway through (around 15 minutes) for even browning.
  7. Check that sausages are golden brown and have an internal temperature of 160°F (71°C), and that peppers and onions are tender with slightly charred edges.
  8. Remove from oven and let rest for 5 minutes before serving.

Notes

For extra crispiness, broil for the last 2-3 minutes but watch closely to avoid burning. If sausages cook faster than veggies, remove them early and let peppers finish roasting. Use parchment paper for less sticking compared to silicone mats. Avoid overcrowding the pan to prevent steaming. Rest sausages before serving to keep them juicy.

Nutrition

Keywords: sheet pan, sausage and peppers, easy dinner, quick recipe, Italian sausage, roasted peppers, weeknight meal, crowd-pleaser