Go Back
sheet pan sausage and peppers recipe featured
Avatar photoSara Khalid

Easy Sheet Pan Sausage and Peppers Recipe (One Pan Dinner)

A hearty and aromatic one-pan meal featuring juicy Italian sausage, sweet bell peppers, and onions roasted to perfection with garlic and herbs. This dish brings bold Italian-American flavor to your table with minimal cleanup and maximum satisfaction.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) Italian sausage links (sweet or hot)
  • 2 large bell peppers (1 red, 1 green), sliced
  • 1 large yellow onion, sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons dry white wine or chicken broth (optional)
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large rimmed baking sheet
  • Parchment paper or foil
  • Mixing bowl
  • Tongs
  • Meat thermometer

Method
 

  1. sheet pan sausage and peppers recipe recipeCard1
  2. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Slice bell peppers and onion into 1/2-inch strips. Pat sausage links dry and leave casings intact.
  3. In a large bowl, combine peppers, onion, olive oil, garlic, oregano, red pepper flakes, salt, and black pepper. Toss well to coat evenly, ensuring all vegetables are well-oiled.
  4. Spread seasoned vegetables in an even layer on the sheet pan. Place sausage links on top, spaced evenly apart. Avoid overcrowding—use two pans if needed for proper air circulation.
  5. Roast for 25 minutes, flipping sausages and stirring vegetables halfway through. Sausages should reach an internal temperature of 160°F (71°C), and vegetables should be tender with caramelized edges.
  6. Switch oven to broil (high setting) and return pan for 3–5 minutes to crisp sausage skins and deepen color. Watch closely to avoid burning.
  7. Remove from oven and let sausage rest 5 minutes. Garnish with fresh parsley and serve as-is, with bread, or over polenta or pasta.

Nutrition

Calories: 380 | Carbohydrates: 18 | Protein: 22 | Fat: 25 | Fiber: 3 | Sugar: 7

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth to restore moisture. Freezes well for up to 3 months—thaw overnight before reheating.
MAKE AHEAD: Chop vegetables and store in a sealed container for up to 24 hours. Season just before roasting.
SUBSTITUTIONS: Use turkey or chicken Italian sausage for a lighter version. Add zucchini or mushrooms for extra veggies. Gluten-free if sausage is certified GF.
PRO TIPS: Slice vegetables uniformly for even cooking. Don't overcrowd the pan—use two if needed. Use a meat thermometer to avoid overcooking sausage. Let rest before slicing.
SERVING SUGGESTIONS: Serve on hoagie rolls for sandwiches, over polenta, or with a side of crusty bread. Pair with a crisp green salad or grilled corn.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!