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Easy Sheet-Pan Sausage and Peppers: Best Weeknight Dinner

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This easy sheet-pan sausage and peppers recipe is a quick, one-pan dinner that delivers caramelized sausage and sweet, jammy peppers with minimal effort and cleanup. Perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds Italian sausage links (sweet or hot)
  • 3 bell peppers (any color, sliced into 1-inch strips)
  • 1 large yellow onion (sliced into ½-inch thick wedges)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • Hoagie rolls or crusty bread (for serving, optional)
  • Cooked pasta (for serving, optional)
  • Cooked rice or quinoa (for serving, optional)
  • Fresh parsley or basil (chopped, for garnish, optional)
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
  2. Wash the bell peppers, cut them in half, remove the stems and seeds, then slice them into 1-inch wide strips. Peel the onion, cut it in half through the root end, then slice into ½-inch thick wedges.
  3. In a large mixing bowl, combine the sliced peppers and onion wedges. Drizzle with 2 tablespoons of olive oil. Add the dried oregano, garlic powder, smoked paprika, salt, black pepper, and red pepper flakes (if using). Toss everything together until the vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet (half-sheet pan, about 18×13 inches). Leave space around the edges.
  5. Prick each sausage link a few times with a fork. Place the sausages on top of the vegetables, spacing them out evenly. Drizzle the remaining 1 tablespoon of olive oil over the sausages.
  6. Roast for 20 minutes. At the 20-minute mark, pull the pan out and use tongs to flip the sausages over. Give the vegetables a quick stir.
  7. Roast for another 10-15 minutes, until the sausages are cooked through (internal temperature of 160°F/71°C for pork, 165°F/74°C for chicken or turkey) and the peppers are tender with lightly charred edges. Total cook time is usually 30-35 minutes.
  8. Remove the pan from the oven and let it rest for 5 minutes.
  9. Slice the sausages on a diagonal into ½-inch thick pieces (or leave them whole for sandwiches). Serve immediately over rice, pasta, or on crusty rolls with your favorite toppings.

Notes

For extra caramelization, broil the pan for the last 2-3 minutes of cooking. Keep a close eye on it. Use a meat thermometer to ensure sausages are cooked through. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes for best texture.

Nutrition

Keywords: sheet pan dinner, sausage and peppers, easy weeknight dinner, one pan meal, Italian sausage, roasted peppers, quick dinner, 30 minute meal

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