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Weeknight • one pan

Sheet-Pan Sausage, Peppers & Onions

Italian sausages roasted with sweet peppers and onions until charred at the edges — a complete dinner on one pan.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Sheet-Pan Sausage, Peppers & Onions

This is the dinner you make when the fridge is looking a little sparse but you still want something that feels like a real meal. Sausages, peppers, and onions all roast together on one pan, and the high heat coaxes out their natural sweetness while crisping the edges. Pile it onto rolls, serve over polenta, or scoop it onto rice — it's endlessly flexible.

Ingredients

Yield: 4 servings

  • 1 pound Italian sausage links (sweet, hot, or a mix)
  • 3 bell peppers (mix of colors), cut into 1-inch strips
  • 1 large yellow onion, cut into 1-inch wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • Crusty bread or sandwich rolls, to serve

Preparation

  1. Step 1

    Heat the oven to 425°F.

  2. Step 2

    On a large sheet pan, toss the peppers, onion, and garlic with the olive oil, oregano, salt, and pepper. Spread into an even layer.

  3. Step 3

    Nestle the sausages on top of the vegetables.

  4. Step 4

    Roast for 25 to 30 minutes, tossing the vegetables once halfway through, until the sausages are browned and cooked through (165°F internal) and the peppers are charred at the edges.

  5. Step 5

    Drizzle with balsamic vinegar, toss everything together right on the pan, and serve with bread or over your favorite grain.

Tips

  • Slice the sausages in half lengthwise before roasting if you want extra crispy edges.
  • A spoonful of pan juices on top of crusty bread is the best part — don't leave it behind.
  • Leftovers make a fantastic next-day pasta sauce, just chop and toss with cooked penne.

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