Save It Sheet pan sausage peppers and onions is my go to dinner when I want a satisfying meal with almost no effort. The combination of juicy Italian sausage roasted with sweet peppers and tender onions always brings everyone running to the table.
I first learned this meal from my grandmother who made it after soccer games. Now it is my family’s comfort food we all agree on.
Ingredients
- Italian sausage links about one pound sliced into pieces: A good quality sausage makes this dish memorable Look for brands with visible herbs and a nice snap to the casing
- Bell peppers one red and one yellow sliced: Fresh peppers should feel firm and heavy with shiny skin look for vibrant color
- Large onion sliced: Use a yellow or sweet onion for mellow flavor it’s the secret to that beautiful caramelized finish
- Olive oil about two tablespoons: Choose extra virgin for a robust aroma and flavor
- Dried oregano about one teaspoon: adds an herby kick and nods to Italian roots Make sure your oregano is not more than a year old for best potency
- Salt and pepper season to taste: Use kosher salt for even seasoning and freshly ground pepper for gentle heat
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Let it come to temperature while you prep
- Prepare the Vegetables:
- Slice the bell peppers into strips and the onion into thin half moons Lay them out on a large sheet pan and drizzle with olive oil Sprinkle over the oregano salt and pepper Toss gently with your hands to coat every piece
- Add the Sausage:
- Cut the sausage links into bite sized chunks Arrange them evenly over the vegetables This way each piece browns and flavors the veggies underneath
- Roast Everything:
- Roast the sheet pan on the middle rack for twenty five to thirty minutes Halfway through give everything a toss with a spatula This allows the vegetables to caramelize and the sausage to cook through
- Finish and Serve:
- Check the sausage with a thermometer for doneness it should read one hundred sixty five degrees Fahrenheit The onions and peppers should be golden and jammy Remove from oven Let it rest for a few minutes before serving
Save It My favorite part is how the onions turn almost sweet and sticky next to torched edges of pepper My kids love lining up all the colors before it roasts on the pan it has become a ritual before every family movie night
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days For longer storage freeze in a sealed bag or container and reheat directly in the oven for best texture Lay everything flat so nothing gets soggy
Ingredient Substitutions
Feel free to swap in chicken or turkey sausage for a lighter take Any bell pepper color works or try poblano for a touch of heat Red onions add a deeper flavor If you are out of oregano use Italian seasoning or fresh thyme
Serving Suggestions
Pile the roasted sausage and veggies into a toasted hoagie roll for a sandwich Finish with a sprinkle of fresh parsley Serve with a side of creamy polenta or garlic mashed potatoes For a party snack offer with crusty bread and a dollop of spicy mustard
Cultural Notes
This recipe is an Italian American classic that became a favorite at summer street fairs across the Northeast It is rooted in the way Italian immigrants adapted their family sausage and pepper recipes to American ingredients The one pan method modernizes this tradition for the busy home cook
Seasonal Adaptations
Grill everything outdoors in summer for smoky flavor Add zucchini or cherry tomatoes in late summer for more color In fall try using sweet potato slices for earthier undertones
Success Stories
I have shared this recipe with countless friends who never thought of roasting sausage with veggies until now They always come back saying it is on repeat during their busy weeks It is a true crowd pleaser that fits any season
Freezer Meal Conversion
To prep ahead slice everything raw and freeze in a flat layer on a tray Once frozen move to a freezer bag On cook day pour directly onto the sheet pan and roast from frozen just add ten minutes
Save It Sheet pan sausage peppers and onions is a meal I rely on again and again for simplicity and big flavor. Give it a try and it might become your new classic too.
Recipe FAQs
- → Can I use different types of sausage?
Yes, you can use chicken, turkey, or spicy sausage varieties to suit your taste.
- → What veggies work besides peppers and onions?
Try adding zucchini, mushrooms, or cherry tomatoes for extra color and flavor.
- → How do I know when the sausage is done?
The sausage should be browned and reach an internal temperature of 160°F (71°C).
- → Can I prepare this ahead of time?
You can slice veggies and sausage in advance. Roast just before serving for best results.
- → What can I serve alongside this dish?
Crusty bread, rice, or a green salad pairs nicely with the roasted sausage and vegetables.