5-Ingredient Sheet-Pan Sausage and Peppers

Sausage and peppers traces to Italian-American street fairs and simple home kitchens, where sweet peppers meet savory links. This sheet-pan version roasts mild or hot Italian sausage with colorful bells and onions until caramelized and weeknight-ready.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 26g protein
• 14g carbs
• 36g fat

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Ingredients

• 1.5 lb (about 6 links) Italian sausage links mild or hot
• 4 large sliced into strips bell peppers mixed colors
• 2 large sliced yellow onions
• 3 tbsp olive oil
• 2 tsp Italian seasoning

Instructions

1. 1Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Slice the onions and bell peppers into even strips about 1/2-inch wide so they roast at the same rate.
3. 3Place the sausage links, pepper strips, and onion slices on the sheet pan. Drizzle everything with the olive oil.
4. 4Sprinkle the Italian seasoning evenly over the sausages and vegetables. Use your hands or tongs to toss until every piece is lightly coated and glistening.
5. 5Spread the mixture into a single layer, nestling the sausages among the peppers so nothing is piled high. This ensures browning instead of steaming.
6. 6Roast for 15 minutes, then remove the pan and flip the sausages and stir the vegetables. Return to the oven.
7. 7Continue roasting another 12 to 15 minutes until the sausages reach 160°F internally, the casings are browned, and the peppers and onions are soft with caramelized edges.
8. 8If you want extra color, switch the oven to broil for the final 1 to 2 minutes, watching closely so nothing burns.
9. 9Rest the pan for 3 minutes. Serve the sausages whole or sliced over the roasted peppers and onions, spooning any pan juices on top.