Sheet Pan Sausage and Peppers
Everything roasts together on one pan until the sausages split and brown and the peppers slump into something sweet and jammy. Almost no work and one dish to wash.
- Course
- Easy Dinners
- Time
- 45 min
- Servings
- 4
Cooking Notes
- Cut the peppers and onions into pieces large enough to roast at the same pace as the sausage. Very thin vegetables can burn before the sausage has browned properly.
- Use a large sheet pan and leave visible space between the ingredients. Crowding traps steam and gives you soft vegetables instead of browned edges and concentrated flavor.
- Turn the vegetables once during roasting and check the sausage independently for doneness. A final splash of acid or fresh herbs helps balance the rich sausage and sweet roasted peppers.
Recipe Card
Sheet Pan Sausage and Peppers
By Gabriella
- Category
- Easy Dinners
- Total Time
- 45 min
- Difficulty
- Easy
Ingredients
- 6 Italian sausages
- 3 bell peppers, sliced thick
- 1 large onion, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 2 tbsp red wine vinegar
- Salt and black pepper
Instructions
- 1
Toss the peppers and onion with the oil, oregano, fennel, salt, and pepper and spread them across a large sheet pan in a single loose layer.
- 2
Nestle the sausages among the vegetables so they sit directly on the pan and can brown properly underneath.
- 3
Roast at 425°F for twenty minutes, then turn the sausages and stir the vegetables so the edges nearest the pan get the most color.
- 4
Continue roasting until the sausages are cooked through and the peppers have collapsed and caramelized at their tips, another fifteen minutes or so.
- 5
Splash the vinegar over the hot pan and scrape everything together, then serve it in bowls or piled onto soft rolls.
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