Sheet Pan Sausage and Peppers – Easy, Flavorful, Weeknight-Friendly

No one has time for fussy dinners on a busy weeknight. This sheet pan sausage and peppers recipe solves that with bold flavor, minimal prep, and almost no cleanup. It’s the kind of meal you can toss together in minutes, then let the oven do the work.

The edges get caramelized, the peppers turn sweet, and the sausage comes out juicy every time. Serve it in a toasted roll, over rice or polenta, or with a simple salad for a complete meal.

Sheet Pan Sausage and Peppers - Easy, Flavorful, Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 to 1.5 pounds Italian sausage links (sweet, mild, or hot), or your favorite sausage
• 3 bell peppers (mix of red, yellow, orange for sweetness), sliced into 1/2-inch strips
• 1 large red or yellow onion, halved and sliced into 1/2-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1/2 teaspoon smoked paprika (optional, for a little depth)
• 1 tablespoon balsamic vinegar or red wine vinegar
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional but brightens everything)
• Hoagie rolls, crusty bread, cooked rice, polenta, or cauliflower rice (optional for serving)

Method

 

1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil it.
2. Slice the vegetables: Cut peppers into 1/2-inch strips and the onion into wedges. Keep slices similar in size so they cook evenly.
3. Season: In a large bowl, toss peppers and onions with olive oil, salt, pepper, oregano, garlic powder, and smoked paprika. Add the vinegar and toss again to coat.
4. Arrange on the pan: Spread the vegetables in a single layer. Make space for the sausage links so everything makes contact with the pan.
5. Add the sausage: Place the sausage on the pan. If they’re very thick, prick each link once or twice with a fork to prevent bursting.
6. Roast: Bake for 20 minutes. Flip the sausages and toss the vegetables. Roast another 10–15 minutes, until the sausage is cooked through (internal temp 160°F for pork, 165°F for poultry) and the peppers are caramelized at the edges.
7. Finish and serve: Sprinkle with chopped parsley and a squeeze of lemon. Serve as-is, in warm rolls, or over rice or polenta. Add extra vinegar or hot sauce if you like a little punch.

What Makes This Recipe So Good

• One pan, one mess: Everything roasts together on a sheet pan, so cleanup is quick.
• Balanced flavors: Sweet bell peppers, savory sausage, and tangy onions create a classic combo.
• Perfect texture: High-heat roasting brings crisp edges and tender centers.
• Flexible: Use any sausage you like—Italian, chicken, turkey, or plant-based.
• Meal-prep friendly: Reheats beautifully for lunches or quick dinners.

What You’ll Need

• 1 to 1.5 pounds Italian sausage links (sweet, mild, or hot), or your favorite sausage
• 3 bell peppers (mix of red, yellow, orange for sweetness), sliced into 1/2-inch strips
• 1 large red or yellow onion, halved and sliced into 1/2-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1/2 teaspoon smoked paprika (optional, for a little depth)
• 1 tablespoon balsamic vinegar or red wine vinegar
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional but brightens everything)
• Hoagie rolls, crusty bread, cooked rice, polenta, or cauliflower rice (optional for serving)

Instructions

1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil it.
2. Slice the vegetables: Cut peppers into 1/2-inch strips and the onion into wedges.

   Keep slices similar in size so they cook evenly.

3. Season: In a large bowl, toss peppers and onions with olive oil, salt, pepper, oregano, garlic powder, and smoked paprika. Add the vinegar and toss again to coat.
4. Arrange on the pan: Spread the vegetables in a single layer. Make space for the sausage links so everything makes contact with the pan.
5. Add the sausage: Place the sausage on the pan.

   If they’re very thick, prick each link once or twice with a fork to prevent bursting.

6. Roast: Bake for 20 minutes. Flip the sausages and toss the vegetables. Roast another 10–15 minutes, until the sausage is cooked through (internal temp 160°F for pork, 165°F for poultry) and the peppers are caramelized at the edges.
7. Finish and serve: Sprinkle with chopped parsley and a squeeze of lemon.

   Serve as-is, in warm rolls, or over rice or polenta. Add extra vinegar or hot sauce if you like a little punch.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on a skillet over medium heat with a splash of water or broth, or in a 375°F oven until hot.

  Microwave in short bursts to avoid overcooking.

• Make-ahead: Slice peppers and onions and season them up to 24 hours in advance. Keep covered in the fridge. Add sausage and roast when ready.

Why This is Good for You

• Veg-forward: Bell peppers are loaded with vitamin C, antioxidants, and fiber, and roasting brings out their natural sweetness.
• Protein-rich: Sausage adds satisfying protein that helps keep you full.

  Choose chicken or turkey sausage for a leaner option.

• Balanced plate: Pair with whole grains, beans, or a leafy salad for steady energy and a well-rounded meal.
• Customizable: You control the sodium, oil, and spice level, making this easy to fit different dietary needs.

Pitfalls to Watch Out For

• Overcrowding the pan: Crowded veggies steam instead of roast. Use a large pan or two medium pans so everything has room.
• Undercooked sausage: Always check internal temperature. Pork should reach 160°F, poultry 165°F.
• Uneven slicing: Thick and thin pieces cook at different speeds.

  Aim for consistent 1/2-inch slices.

• Skipping the toss: Stir halfway through so vegetables brown evenly and sausage cooks on both sides.
• Going too light on seasoning: Peppers and onions need enough salt and spice to shine. Taste and adjust before roasting.

Variations You Can Try

• Garlic-herb style: Add fresh thyme, rosemary, and extra garlic near the end of cooking to avoid burning.
• Spicy and smoky: Use hot Italian sausage, extra smoked paprika, and red pepper flakes. Finish with a splash of hot sauce.
• Mediterranean: Add cherry tomatoes, olives, and a sprinkle of feta after roasting.

  Finish with lemon zest and oregano.

• Veggie-loaded: Toss in sliced zucchini, mushrooms, or fennel. Keep pieces similar in size and don’t overcrowd.
• Sweet and tangy: Add a teaspoon of honey and more balsamic during the last 5 minutes for glossy, caramelized peppers.
• Grain bowl: Serve over farro, quinoa, or brown rice with a dollop of pesto or a yogurt-garlic sauce.
• Plant-based: Use your favorite vegan sausage and olive oil. Roast as directed, checking package instructions for temperature.

FAQ

Can I use pre-cooked sausage?

Yes.

Slice it into thick coins or leave the links whole. Since it’s already cooked, roast just until the vegetables are tender and the sausage is browned and heated through, about 15–20 minutes total.

What’s the best sausage to use?

Italian sausage is classic. Choose sweet or hot based on your taste.

Chicken or turkey sausage keeps it lighter. Use good-quality sausage with a short ingredient list for the best flavor.

How do I keep the vegetables from getting soggy?

Use a hot oven, don’t overcrowd the pan, and spread everything in a single layer. Toss halfway through and avoid adding too much oil.

If needed, split the mixture between two pans.

Can I add potatoes?

Absolutely. Cut baby potatoes or Yukon Golds into 1-inch chunks. Toss with the peppers and onions and roast for a total of 30–35 minutes, flipping halfway, until tender and crisp at the edges.

What should I serve with it?

Great options include crusty rolls, garlic bread, polenta, rice, quinoa, or a simple green salad.

A drizzle of balsamic or a squeeze of lemon at the table brightens the flavors.

How do I make it lower sodium?

Choose lower-sodium sausage and reduce added salt on the vegetables. Boost flavor with herbs, garlic, smoked paprika, lemon juice, or vinegar instead.

Can I cook this on the grill?

Yes. Grill the sausages over medium heat until cooked through.

Toss the peppers and onions in a grill basket with oil and seasonings and cook until charred-tender. Combine and finish with vinegar and parsley.

Wrapping Up

Sheet pan sausage and peppers is the kind of recipe you’ll lean on again and again. It’s fast, flexible, and always delivers big flavor with little effort.

Keep the ingredients on hand, switch up the sausage and spices, and you’ve got an easy path to dinner any night of the week. Add your favorite sides, and you’re good to go.