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Sheet Pan Sausage and Peppers

Sheet Pan Sausage and Peppers is an easy weeknight dinner where Italian sausage and sweet bell peppers roast together until the vegetables caramelize and the sausage turns golden. It’s a one-pan method with halfway turning for tender, evenly cooked results.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage links
  • 1.5 lb Italian sausage links
Bell peppers
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large green bell pepper, sliced
Onion
  • 1 large yellow onion, sliced
Olive oil and aromatics
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Fresh herbs
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly grease it. This creates a nonstick surface for easier cleanup.
Arrange sausage and vegetables
  1. Slice the Italian sausage links into thick pieces, then arrange them across the sheet pan with the red bell pepper, yellow bell pepper, green bell pepper, and yellow onion. Spread them with some space so they roast rather than steam.
Mix seasoning and drizzle
  1. Combine the olive oil, garlic, Italian seasoning, smoked paprika, kosher salt, and black pepper. Drizzle the mixture evenly over the sausage and vegetables.
Toss and single-layer roast
  1. Toss everything until evenly coated, then spread into a single layer so the vegetables can roast instead of steaming. The cut vegetables should have contact with the hot pan surface.
Roast and turn
  1. Roast at 425°F for 20–25 minutes, turning the sausage and vegetables halfway through cooking. Look for vegetables to develop caramelized edges and for the sausage to turn golden.
Finish and serve
  1. Check that the sausage reaches a safe internal temperature appropriate to the sausage used. Sprinkle with chopped fresh parsley and serve immediately.

Notes

For best caramelization, keep the peppers and onions in a single layer with space between pieces; overcrowding causes steaming. Refrigerate leftovers in an airtight container for up to 3 days and reheat on a sheet pan at 425°F until warmed through. Freezing is not recommended due to texture changes in the peppers. For a lighter option, use chicken sausage or turkey sausage instead of Italian sausage to reduce calories and fat.