Sheet-Pan Chicken Sausage with Peppers and Onions

Sausage and peppers have long been a beloved Italian-American classic at street fairs and weeknight tables. This sheet-pan take roasts chicken sausage with sweet peppers and onions until caramelized, finished with a bright balsamic glaze.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 380 cal
• 28g protein
• 18g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb Italian chicken sausage links
• 3 bell peppers (mixed colors)
• 1 large red onion
• 3 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Slice the bell peppers into thick strips and the red onion into ½-inch wedges, keeping pieces large so they roast rather than steam.
3. 3Toss the peppers and onion on the sheet pan with olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes until evenly coated.
4. 4Nestle the chicken sausage links among the vegetables in a single layer, spacing everything so air can circulate.
5. 5Roast for 20–22 minutes, flipping the sausages and stirring the vegetables halfway through, until the sausages are browned and reach 165°F internally and the peppers are charred at the edges.
6. 6Remove the pan from the oven and let everything rest 3 minutes so juices redistribute.
7. 7Transfer sausages and vegetables to a serving platter or meal-prep containers.
8. 8Drizzle lightly with balsamic glaze and scatter torn fresh basil over the top.
9. 9Serve hot as a complete plate or slice the sausages and stuff into toasted rolls for sandwiches the next day.