Sheet Pan Sausage Peppers

The smell of roasting peppers and onions has a way of making everyone drift toward the kitchen, asking what time dinner is. I started making this sheet pan sausage and peppers on busy weeknights when I wanted something hearty but didn't have the energy for multiple pots and pans. Now it's become the kind of meal I can make without even looking at the recipe, the sizzling sound of sausages browning alongside vegetables that get sweet and tender in the oven's heat.

Last Tuesday my friend Sarah came over after work, exhausted from a brutal day of meetings, and I threw this together while she sat at the counter with a glass of wine. When I pulled the pan from the oven, the peppers had those gorgeous charred edges and the whole kitchen smelled like an Italian restaurant. We stood right there at the stove, eating straight from the pan because waiting for plates somehow felt wrong.

Ingredients

• 4 Italian sausages: Pork or chicken work beautifully here, totaling about 400 grams
• 2 large bell peppers: Any color you love, sliced into strips that will roast down to sweetness
• 1 large red onion: Sliced into half moons that caramelize alongside the peppers
• 2 cloves garlic: Minced fresh because it melts into the vegetables better than garlic powder ever could
• 2 tbsp olive oil: This helps everything roast evenly and develop those golden edges
• 1 tsp dried oregano: The classic Italian herb that makes this feel authentic
• 1 tsp dried basil: Pairs perfectly with oregano for that familiar ItalianAmerican flavor profile
• 1/2 tsp crushed red pepper flakes: Optional but I love the gentle warmth it adds
• 1/2 tsp kosher salt: Enhances all the natural sweetness of the vegetables
• 1/4 tsp black pepper: Freshly ground gives the best flavor
• 2 tbsp chopped fresh parsley: Adds brightness and makes everything look finished
• Freshly grated Parmesan cheese: Optional but salty and perfect sprinkled over the top

Instructions

Get the oven ready:

Preheat to 425°F (220°C) and line a large baking sheet with parchment paper or foil for the easiest cleanup ever.

Season the vegetables:

In a large bowl, toss the bell peppers, red onion, and garlic with olive oil, oregano, basil, red pepper flakes, salt, and pepper until everything is evenly coated.

Arrange on the pan:

Spread the vegetables across the prepared baking sheet and nestle the sausages right among them so the flavors can mingle as they roast.

Roast until golden:

Cook for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through, until the sausages reach 160°F (71°C) and the vegetables are tender with caramelized edges.

Finish and serve:

Let everything rest for a few minutes before slicing the sausages if you like, then sprinkle with fresh parsley and Parmesan before serving hot.

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This has become my goto meal for those nights when I want something that feels like comfort food but doesn't leave me with a sink full of dishes. Something about the combination of spicy sausage and sweet peppers just works, no matter how many times I make it.

Serving Ideas That Work

I've found this works beautifully over fluffy polenta, piled into crusty rolls for sandwiches, or served alongside simple white rice. The juices from the pan make an instant sauce that soaks into whatever starch you choose, which might be the best part.

Make It Your Own

Sometimes I add sliced zucchini or mushrooms when I want more vegetables, and other times I swap in chicken or turkey sausages for something lighter. A drizzle of balsamic glaze right before serving adds this incredible sweet tang that cuts through the richness.

Weeknight Wisdom

This is one of those recipes that rewards you for keeping the ingredients on hand, because you can throw it together even on the most exhausting evenings. The high oven temperature does most of the work for you, transforming humble ingredients into something that tastes like it came from a restaurant kitchen.

• Pre-cut your vegetables on the weekend for even faster weeknight assembly
• Use parchment paper instead of foil to avoid any aluminum taste
• Let the pan rest for a few minutes so the juices settle back into the food

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There's something deeply satisfying about a meal that comes together this easily but tastes this good, like you've discovered a clever shortcut that still delivers on flavor.