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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.