Sheet Pan Sausage and Peppers
Transform your weeknight dinner routine with this incredibly simple yet flavor-packed sheet pan meal! The combination of savory Italian sausage and sweet, tender bell peppers creates a symphony of Mediterranean flavors that’ll make your kitchen smell like an Italian trattoria.
What makes this recipe truly special is how the peppers and onions caramelize in the oven, creating deliciously charred edges while the sausage develops a perfect golden-brown crust. Best of all? Everything cooks on one pan, meaning minimal cleanup and maximum flavor.
Ingredients
For the Main Components:
- 1 package (12 ounces) precooked Italian chicken or turkey sausage, cut into 1/2-inch rounds
- 1 medium red bell pepper, sliced into 1/4-inch strips
- 1 medium yellow bell pepper, sliced into 1/4-inch strips
- 1 small yellow onion, sliced into 1/4-inch strips
For the Seasoning:
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves, minced (about 2 teaspoons)
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, plus additional to taste
Optional Garnishes:
- Thinly sliced fresh basil
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Steps
- Preheat your oven to 400°F (200°C). For easy cleanup, line a large, rimmed baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze.
- Arrange the cut sausage, bell peppers, and onions in the center of the pan. Pro tip: Make sure your cuts are uniform in size to ensure even cooking.
- Drizzle with the olive oil and red wine vinegar, then sprinkle with garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer. Important: Overcrowding will lead to steaming instead of caramelization.
- Bake for 25-35 minutes, until the peppers are as tender as you like. Look for slight charring on the edges of the peppers and golden-brown sausage pieces. Toss everything once at the 15-minute mark for even cooking. Remove from the oven when done – the peppers should be tender but still hold their shape.
