Sheet-Pan Sausage and Peppers

Sausage and peppers has long been a staple of Italian-American street fairs and sandwich counters. This sheet-pan take roasts juicy Italian links with sweet peppers and onions until caramelized, perfect tucked into crusty rolls or spooned over polenta.

Serves 4 · 10 min prep · 32 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 14g carbs
• 30g fat

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Ingredients

• 1 1/2 lb Italian sausage links
• 3 large bell peppers (mixed colors)
• 1 large yellow onion
• 2 tbsp olive oil
• 4 garlic cloves
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar
• 1/4 cup fresh parsley
• for serving (optional) crusty rolls or cooked polenta

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 onion into half-moons; smash and roughly chop the garlic.
3. 3Toss the peppers, onion, and garlic on the sheet pan with olive oil, oregano, smoked paprika, salt, and black pepper until evenly coated.
4. 4Nestle the sausage links among the vegetables in a single layer so everything has contact with the hot pan.
5. 5Roast for 20 minutes, then flip the sausages and stir the vegetables so they caramelize evenly.
6. 6Continue roasting another 10–12 minutes until the sausages are browned and cooked through (internal temperature 160°F) and the peppers are soft with charred edges.
7. 7Drizzle the red wine vinegar over the hot pan and toss gently to brighten the flavors.
8. 8Scatter chopped parsley across the top and let the pan rest 3 minutes so juices settle.
9. 9Serve the sausages whole or sliced over the peppers, with crusty rolls for sandwiches or polenta if desired.
10. 10Portion leftovers into containers for high-protein meal-prep lunches that reheat beautifully.