Sheet Pan Sausage and Peppers

Updated: Jan 8


If you’re a frequent visitor to my blog or follow me on Instagram, you know that I love sausage and peppers. There is something about the simplicity of the ingredients and their bold flavors that win me over every time. This sheet pan version comes together so quickly that it's perfect for a busy weeknight.



Ingredients for Sheet Pan Sausage and Peppers:


3 pounds of Italian Sausage

3 bell peppers, assorted colors, seeded and sliced

2 large onions, peeled, halved and sliced

olive oil

kosher salt

pepper


Time-Saving Tip: Cut up the vegetables up to a day in advance and refrigerate in a sealed

container.


You will also need two sheet pans for this recipe. A few people have asked about which pans I use. Click HERE for more information.


Let's see what we need.


We're ready to cook.


Slice the vegetables and place them in separate bowls. Toss each with 1-2 tablespoons of oil and season with salt and pepper.


Transfer the sausage, peppers, and onions to parchment-lined sheet pans. Transfer to a preheated 400-degree oven and roast for 20-25 minutes, turn the sausages and veggies and return to the oven; continue baking until the sausage is cooked and lightly browned; this will take another 20 minutes.


It's ready! Sheet Pan Sausage and Peppers is a meal in one. Feel free to serve it with crusty Italian bread and a glass of wine. Enjoy!


Sheet Pan Sausage and Peppers:


  • 3 pounds of Italian Sausage

  • 3 bell peppers, assorted colors, seeded and sliced

  • 2 large onions, peeled, halved and sliced

  • olive oil

  • kosher salt

  • pepper

  • Slice the vegetables and place them in separate bowls. Toss each with 1-2 tablespoons of oil and season with salt and pepper.

  • Transfer the sausage, peppers, and onions to parchment-lined sheet pans. Transfer to a preheated 400-degree oven and roast for 20-25 minutes, turn the sausages and veggies and return to the oven; continue baking until the sausage is cooked and lightly browned; this will take another 20 minutes.

  • Time-Saving Tip: Cut up the vegetables up to a day in advance and refrigerate in a sealed

  • container.

  • You will also need two sheet pans for this recipe. A few people have asked about which pans I use. Click HERE for more information.

2018 Cranberry Walk