Sheet Pan Sausage and Peppers
This Sheet Pan Sausage and Peppers is SO EASY! Juicy sausage roasted with colorful bell peppers and onions for a quick, flavorful one-pan meal.
Equipment
- Sheet Pan
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spatula or tongs
Ingredients
- 12 ounces precooked sausage cut into 1/2-inch rounds
- 1 medium red bell pepper sliced into 1/4-inch strips
- 1 medium yellow bell pepper sliced into 1/4-inch strips
- 1 small yellow onion sliced into 1/4-inch strips
- 1-2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper to taste
- dash crushed red pepper flakes optional
- fresh parsley or basil garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). This high temperature will ensure that your sausage gets nice and crispy while the vegetables caramelize beautifully.
- Slice the precooked sausage into 1/2-inch rounds and place them in a large mixing bowl. Add the sliced red and yellow bell peppers, as well as the sliced onion.
- Drizzle the olive oil over the sausage and vegetables. Add the minced garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes if you like a bit of heat. Toss everything together until all the ingredients are well coated.
- Transfer the seasoned mixture onto a large sheet pan in a single layer. This will help everything roast evenly and develop those delicious caramelized edges.
- Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the sausage is heated through and the vegetables are tender and slightly charred. Give it a stir halfway through to ensure even cooking.
- Once out of the oven, you can garnish your Sheet Pan Sausage and Peppers with chopped fresh parsley or basil for a pop of color and freshness. Serve it warm, either on its own or over rice, pasta, or in a warm sub.
Notes
- Don’t overcrowd the pan to avoid steaming the vegetables instead of roasting them.
- Use high-quality sausage for the best flavor.
- Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months.