Sheet Pan Sausage and Peppers
Busy weeknights call for meals that are quick, hearty, and packed with flavor—and that’s where sheet pan sausage and peppers comes in. This classic combination of savory sausage, sweet bell peppers, and caramelized onions is roasted all on one pan, making both prep and cleanup a breeze. It’s a recipe that proves you don’t need complicated techniques or endless ingredients to create a satisfying dinner.
The magic of this dish lies in the way the oven transforms simple ingredients. As the sausage roasts, it releases juices that mingle with the peppers and onions, creating rich, savory flavors with a hint of sweetness. The slight char from roasting adds depth and texture, making every bite irresistible. Best of all, it’s versatile—you can serve it with crusty bread, toss it over pasta, or enjoy it as a low-carb meal straight from the pan.
Ingredients Needed
Here’s a breakdown of what you’ll need to make sheet pan sausage and peppers, along with approximate calories:
| Ingredient | Amount | Calories (approx.) |
|---|---|---|
| Italian sausage links | 6 (about 1.5 lbs) | 1,200 |
| Bell peppers (mixed colors) | 3 large | 100 |
| Yellow onion | 1 large | 60 |
| Olive oil | 3 tbsp | 360 |
| Garlic cloves, minced | 3 | 15 |
| Italian seasoning | 1 tsp | 5 |
| Red pepper flakes (optional) | ¼ tsp | 2 |
| Salt & black pepper | To taste | Negligible |
Step-by-Step Cooking Instructions
- Preheat Oven
- Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables
- Slice bell peppers and onion into thin strips. Place them in a bowl and toss with olive oil, garlic, Italian seasoning, salt, and pepper.
- Assemble the Pan
- Spread the peppers and onions evenly on the sheet pan. Nestle sausage links on top of the vegetables.
- Roast
- Bake for 25–30 minutes, flipping the sausages halfway through. Stir vegetables once during cooking to ensure even roasting.
- Check Doneness
- Sausages should reach an internal temperature of 160°F (71°C) and vegetables should be tender and slightly caramelized.
- Serve
- Slice sausages if desired and serve hot with the roasted peppers and onions.
Tips for Customizing the Recipe
- Sausage Options: Use chicken sausage, turkey sausage, or spicy chorizo instead of Italian sausage.
- Veggie Variations: Add zucchini, mushrooms, or cherry tomatoes for more variety.
- Low-Carb Swap: Serve over cauliflower rice or eat as-is for a hearty low-carb meal.
- Extra Flavor: Drizzle with balsamic glaze or squeeze fresh lemon over the top before serving.
- Meal Prep: Make a double batch for easy lunches throughout the week.
Nutritional Information (Per Serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~440 |
| Protein | 22g |
| Carbohydrates | 12g |
| Fat | 32g |
| Fiber | 3g |
| Sodium | ~820mg |
Serving Suggestions
- Classic Style: Serve in hoagie rolls with melted provolone for sausage and pepper sandwiches.
- With Pasta: Toss roasted sausage and peppers with penne and a splash of marinara sauce.
- Low-Carb: Pair with a fresh green salad or roasted spaghetti squash.
- Family Style: Serve directly from the sheet pan with a side of garlic bread for a no-fuss dinner.
Sheet Pan Sausage and Peppers
4
servings10
minutes30
minutes440
kcalIngredients
6 Italian sausage links (about 1.5 lbs)
3 large bell peppers (mixed colors), sliced
1 large yellow onion, sliced
3 tbsp olive oil
3 garlic cloves, minced
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & black pepper, to taste
Directions
- Preheat Oven – Heat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup.
- Prep Veggies – Slice peppers and onion into thin strips. Place in a large bowl with olive oil, garlic, Italian seasoning, salt, and pepper. Toss well.
- Assemble Pan – Spread veggies evenly on the sheet pan. Place sausage links on top.
- Roast – Bake for 25–30 minutes, flipping sausages halfway through and stirring veggies once.
- Check Doneness – Sausages should reach 160°F (71°C) internally; veggies should be tender and caramelized.
- Serve – Slice sausages if desired and enjoy with roasted peppers and onions.
Recipe Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in a skillet for best texture.
Freezing: You can freeze cooked sausage and peppers in a freezer-safe container for up to 2 months. Thaw overnight and reheat before serving.
FAQs
1. Can I use frozen peppers for this recipe?
Yes! Frozen peppers work well, especially if you’re short on time. Just keep in mind they release more moisture, so you may need to roast them a bit longer to get that nice caramelized texture.
2. What type of sausage is best for sheet pan sausage and peppers?
Italian sausage is a classic choice, but you can use chicken sausage, turkey sausage, bratwurst, or even spicy chorizo depending on your flavor preference.
3. How can I make this recipe healthier?
Swap traditional pork sausage for chicken or turkey sausage, use less olive oil, and add extra vegetables like zucchini, mushrooms, or broccoli.
4. Can I meal prep sheet pan sausage and peppers?
Absolutely! This dish reheats well, making it perfect for meal prep. Store in an airtight container in the fridge for up to 4 days and reheat in the microwave or oven.
5. What’s the best way to serve sausage and peppers?
It’s delicious on its own, but you can also serve it in hoagie rolls with cheese, toss it with pasta, or enjoy it over rice or spaghetti squash for a low-carb option.
Conclusion
Sheet pan sausage and peppers is a recipe that perfectly balances convenience with flavor. With just a handful of ingredients and minimal cleanup, you’ll have a wholesome meal ready in under an hour. The roasted sausage, sweet peppers, and caramelized onions make it both comforting and versatile, fitting for busy weeknights or casual gatherings. Add your own twist with different sausages or veggies, and this dish will never feel repetitive.
