Description
How to make sheet pan sausage and peppers with Italian sausage, bell peppers, and onions that creates a golden, aromatic dinner in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 pounds Italian sausage links, sweet or hot
- 3 large bell peppers, mixed colors, sliced into strips
- 2 large yellow onions, sliced into half-moons
- 1 large red onion, sliced into half-moons
Flavor Builders
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Italian seasoning
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
Finishing Touches
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese for serving
- Crusty Italian bread for serving
Instructions
- Prep Everything: Preheat oven to 425°F and line a large sheet pan with parchment paper. Slice peppers into strips, onions into half-moons, and mince garlic. Having everything ready makes assembly so much easier.
- Season Vegetables: In a large bowl, toss peppers, onions, and garlic with olive oil, balsamic vinegar, Italian seasoning, salt, pepper, red pepper flakes, and paprika until evenly coated and glistening.
- Arrange Pan: Spread seasoned vegetables on one half of the sheet pan in a single layer. Place sausage links on the other half, giving everything space to breathe and caramelize properly.
- Start Roasting: Roast for 15 minutes until vegetables start to soften and sausages begin browning. The edges should be getting golden and the kitchen should smell absolutely incredible by now.
- Flip Everything: Turn sausages over and stir vegetables with a spatula. This ensures even browning and prevents anything from sticking to the pan or burning on the bottom.
- Finish Cooking: Continue roasting 10-15 minutes until sausages reach 160°F internal temperature and vegetables are tender with crispy, caramelized edges. Everything should look golden and smell amazing.
- Serve Hot: Remove from oven and immediately sprinkle with fresh basil, parsley, and Parmesan cheese. Serve with crusty bread to soak up all those delicious pan juices while still warm.
Notes
- Don’t pierce sausage casings unless they’re very thick or you’ll lose all the juices.
- Store leftovers in airtight container for up to 4 days—they taste even better reheated.
- Substitute any color bell peppers but avoid green if you want maximum sweetness.
- Serve over pasta, polenta, or with crusty bread for a complete meal.
- Use a meat thermometer to ensure sausages reach 160°F internal temperature for safety.
- Give vegetables space on the pan or they’ll steam instead of caramelize beautifully.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 28g
- Carbohydrates: 12g
- Protein: 22g