Sheet Pan Sausage and Peppers
Italian sausage roasted with sweet peppers and onions on one pan. Big flavor, minimal cleanup, weeknight-easy.
Sheet pan dinners are a weeknight gift, and sausage and peppers might be the best of the bunch. Everything roasts together on one pan, the sausage flavors the vegetables as it cooks, and there’s exactly one dish to wash afterward.
The peppers and onions turn sweet and a little charred, the sausage browns and crisps, and it all works over rice, with crusty bread, or tucked into a roll. Hard to beat for the effort.
Ingredients
- 1.5 lb Italian sausage
- 3 bell peppers, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the sausage into chunks (or leave links whole) and slice the peppers and onion.
- Toss the peppers and onion with the olive oil and salt, then spread on a baking sheet.
- Nestle the sausage among the vegetables in a single layer.
- Roast for 25–30 minutes, tossing once halfway, until the sausage is browned and cooked through and the vegetables are soft and charred at the edges.
- Serve as is, over rice or polenta, or stuffed into rolls.
Equipment
- Baking sheet
Tips
- Spread everything in a single layer with a little space so it roasts and browns instead of steaming.
- Leave the sausage whole for juicier links, or slice it for more browned, caramelized surface area.
- Pile leftovers into a hoagie roll with provolone for an excellent sausage-and-peppers sub.