Save A vibrant, no-fuss dinner featuring juicy Italian sausages roasted to perfection with sweet bell peppers and onions—all made on a single sheet pan for easy cleanup.
I first made this recipe when I wanted a simple weeknight meal that tastes great and requires minimal effort. It has since become a family favorite.
Ingredients
- Sausage: 4 Italian sausages (mild or hot, about 400 g total)
- Vegetables: 2 large bell peppers (any color), sliced into strips, 1 large red onion, sliced into wedges
- Seasonings: 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp garlic powder, ½ tsp crushed red pepper flakes (optional), ½ tsp kosher salt, ¼ tsp black pepper
- Garnish (optional): Fresh chopped parsley, Fresh basil leaves
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Step 2:
- In a large mixing bowl, toss the bell peppers and onion with olive oil, oregano, basil, garlic powder, red pepper flakes (if using), salt, and black pepper until well coated.
- Step 3:
- Spread the vegetables evenly on the prepared baking sheet. Nestle the Italian sausages among the vegetables.
- Step 4:
- Roast in the preheated oven for 25–30 minutes, flipping the sausages and stirring the vegetables halfway through, until the sausages are browned and cooked through (internal temperature should reach 160°F/71°C), and the vegetables are tender and caramelized.
- Step 5:
- Remove from the oven. Rest for 2–3 minutes. Slice sausages if desired.
- Step 6:
- Garnish with fresh parsley or basil before serving. Serve hot, alone or with crusty bread or over rice.
Save This dish always brings my family together, creating warm memories around the dinner table with its comforting flavors and simplicity.
Serving Suggestions
Serve this sheet pan meal with crusty bread, over rice, or alongside a fresh salad for a complete dinner.
Variations
Try swapping bell peppers for other seasonal vegetables like zucchini or mushrooms. Add a drizzle of balsamic reduction before serving for a sweet tang.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture retention.
Save This easy sheet pan recipe saves time without sacrificing flavor, making it perfect for busy weeknights.
Recipe FAQs
- → What temperature is best for roasting sausage and vegetables?
Roasting at 425°F (220°C) ensures sausages cook thoroughly while vegetables caramelize nicely, balancing tenderness and flavor.
- → Can I use other types of sausage in this dish?
Yes, chicken or turkey sausages work well for a lighter alternative, adapting easily to the same roasting method.
- → How can I add extra flavor before roasting?
Try adding sliced garlic or a splash of balsamic vinegar to the vegetables for a deeper, richer taste.
- → What side dishes pair well with roasted sausage and peppers?
This dish complements crusty bread, rice, or a crisp Italian white wine like Pinot Grigio for a balanced meal.
- → Is this meal suitable for gluten-free diets?
Using gluten-free sausages keeps this meal gluten-free, but always check sausage labels to confirm allergen info.