Sheet Pan Sausage Peppers (Printable)

Juicy sausages roasted alongside sweet bell peppers and onions for a quick, flavorful meal.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), approximately 14 oz total

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, sliced

→ Oils and Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ¾ teaspoon salt
12 - ½ teaspoon black pepper

→ Optional Garnishes

13 - Fresh parsley, chopped
14 - Crushed red pepper flakes

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Place sliced bell peppers and onion on the sheet pan. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Position the sausages on top of the seasoned vegetables.
04 - Roast in preheated oven for 25 minutes, turning the sausages and tossing the vegetables halfway through, until the sausages are browned and cooked through and the vegetables are tender.
05 - Remove from oven, garnish with fresh parsley and red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means your cleanup is almost nonexistent and your stovetop stays pristine.
  • The whole meal comes together in 35 minutes, making it genuinely possible on a crowded weeknight without sacrificing flavor.
  • Those caramelized peppers develop this subtle sweetness that plays beautifully against the savory sausage, and you didn't have to do anything fancy to make it happen.
02 -
  • That halfway turn of the sausages is not optional—it's the difference between unevenly cooked meat and a beautiful golden finish, and I learned this the expensive way.
  • Don't crowd your pan thinking you're being efficient; the vegetables need space to actually roast rather than steam themselves into sad oblivion.
03 -
  • If your sausages are particularly thick, you can poke them a few times with a fork before roasting to help them cook more evenly without bursting.
  • The smoked paprika is doing more work than you realize—it's the secret reason people ask for the recipe, so don't replace it with regular paprika.
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