Sheet Pan Sausage and Peppers
Italian sausage roasted with bell peppers and onions on one pan, ready in 30 minutes with almost no cleanup.
Ingredients
- 1.5 lb Italian sausage links sweet or hot
- 3 bell peppers assorted colors, sliced into strips
- 1 large yellow onion sliced into strips
- 3 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- crusty rolls or cooked pasta for serving, optional
Instructions
- Preheat. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- Toss the vegetables. On the sheet pan, toss 3 sliced bell peppers and 1 sliced onion with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Spread into a single layer.
- Add the sausage. Nestle 1.5 lb Italian sausage links among the vegetables and brush or drizzle with the remaining 1 tbsp olive oil.
- Roast. Roast for 20 minutes, then flip the sausages and stir the vegetables. Continue roasting 10 to 15 minutes more, until the sausages reach 165°F internally and the vegetables are tender with charred edges.
- Rest and serve. Let the sheet pan sausage and peppers rest 5 minutes, then slice the sausage if desired and serve as is, over pasta, or piled onto crusty rolls.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven for 10 minutes or in the microwave. Freezes well for up to 2 months.