Sheet Pan Sausage and Peppers
Sheet Pan Sausage and Peppers
Ingredients
For the Sheet Pan
- 1 1/2 pounds Italian sausage, sweet or hot, cut into 1-inch thick rounds
- 3 bell peppers, any color, cored, seeded, and cut into 1-inch strips
- 1 red onion, peeled and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, shredded
- crusty bread, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the sliced Italian sausage, bell pepper strips, and red onion wedges. Drizzle with olive oil.
⏱️ 5 min
- 3
Sprinkle the garlic powder, dried oregano, salt, and black pepper over the sausage and vegetables. Toss everything together until well coated.
⏱️ 2 min
- 4
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans to avoid steaming the vegetables.
⏱️ 3 min
- 5
Roast for 30 minutes, flipping the sausage and vegetables halfway through to ensure even cooking and browning. The sausage should be cooked through and the vegetables tender with slightly charred edges.
⏱️ 30 min•🌡️ 400
- 6
Remove from the oven. Garnish with fresh chopped parsley and shredded Parmesan cheese, if desired. Serve hot, perhaps with some crusty bread to soak up the delicious juices.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Sausage and Peppers
Ingredients
For the Sheet Pan
- 1 1/2 pounds Italian sausage, sweet or hot, cut into 1-inch thick rounds
- 3 bell peppers, any color, cored, seeded, and cut into 1-inch strips
- 1 red onion, peeled and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, shredded
- crusty bread, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the sliced Italian sausage, bell pepper strips, and red onion wedges. Drizzle with olive oil.
⏱️ 5 min - 3
Sprinkle the garlic powder, dried oregano, salt, and black pepper over the sausage and vegetables. Toss everything together until well coated.
⏱️ 2 min - 4
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans to avoid steaming the vegetables.
⏱️ 3 min - 5
Roast for 30 minutes, flipping the sausage and vegetables halfway through to ensure even cooking and browning. The sausage should be cooked through and the vegetables tender with slightly charred edges.
⏱️ 30 min•🌡️ 400 - 6
Remove from the oven. Garnish with fresh chopped parsley and shredded Parmesan cheese, if desired. Serve hot, perhaps with some crusty bread to soak up the delicious juices.
⏱️ 3 min