Fork WeeklyDinner
Sheet-Pan Sausage and Peppers
This is the definition of a low-effort, high-reward dinner: slice a few vegetables, tumble everything onto a pan, and let a hot oven do the work while you do something else.
Give the sausages and peppers room to spread out. A crowded pan traps steam and you’ll never get those browned, caramelized edges that make the dish.
Sheet-Pan Sausage and Peppers
Italian sausage roasted with sweet peppers and onions until caramelized and juicy — one pan, ten minutes of prep, and almost nothing to wash.
Ingredients
- 6 Italian sausages (sweet or hot)
- 3 bell peppers, sliced
- 2 onions, sliced
- 3 cloves garlic, smashed
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper
To serve
- Crusty rolls or cooked pasta
- Grated parmesan
Instructions
- Heat the oven to 425°F (220°C).
- On a large sheet pan, toss the peppers, onions and garlic with the olive oil, oregano, salt and pepper. Spread into an even layer.
- Nestle the sausages among the vegetables.
- Roast 25–30 minutes, tossing the vegetables once halfway, until the sausages are browned and cooked through (160°F / 71°C) and the peppers are soft and caramelized at the edges.
- Pile into rolls as sandwiches, or serve over pasta with a shower of parmesan.
Recipe notes & tips
- Don't crowd the pan — use two if needed so everything roasts instead of steams.
- A splash of balsamic tossed with the veg before roasting adds a sweet-tangy depth.
- Leftovers make an excellent pasta or egg scramble the next day.
428 kcalCalories
22 gProtein
16 gCarbs
31 gFat