I’ve been back in Boston and at school for about two weeks now, so I’m no longer living at home and I’m in charge of cooking all my meals. I love to cook, but I already miss my mom’s home-cooked dinners — they’re not only delicious but also save me from having to prepare something every single night. If you’re in the same situation, don’t worry: this Sheet Pan Sausage & Peppers recipe is a lifesaver.
This dish is perfect to prep at the start of the week. It’s simple: chop, season, and roast. Packed with colorful vegetables and hearty sausage, it’s healthy, satisfying, and ideal for busy nights. I like that it’s versatile — you can change what you serve it with to keep dinners interesting. I paired mine with brown rice, but pasta, another grain, potatoes, or even serving it on its own all work great.
What you need for Sheet Pan Sausage & Peppers!
- Bell Peppers: Use a mix of colors for a vibrant plate, though any color will work.
- Onion: Peppers and onions are a classic combination — they roast beautifully together.
- Tomatoes: I used grape tomatoes, halved lengthwise. They add flavor and a bit of juiciness to the pan.
- Sausage: Sweet Italian pork sausage was my choice, but turkey or chicken sausage are fine substitutes.
- Olive Oil: Helps coat the vegetables, prevents sticking, and contributes to the pan sauce.
- Spices: Italian seasoning, garlic powder, salt, and pepper.
How to make Sheet Pan Sausage & Peppers!
- Preheat the oven to 400°F (204°C).
- Slice the bell peppers and onion, and halve the grape tomatoes.
- On a sheet pan (or in a bowl), toss the peppers, onion, and tomatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
- Roast the vegetables for 10 minutes.
- Remove the pan, push the vegetables to one side, and place four sausages on the empty side of the tray. (If your pan fits more, add extras.)
- Return to the oven and bake for 20 minutes.
- Take the pan out, slice each sausage into eighths, then mix the sausage pieces with the vegetables so everything is evenly distributed.
- Bake for an additional 10 minutes to finish browning and meld flavors.
- Remove from the oven and serve. I recommend brown rice and a sprinkle of parmesan, but feel free to pair it with pasta, potatoes, or a salad.
Check out some other easy dinner recipes!
- Easy & Healthy Asian Turkey Meatballs
- Taco Stuffed Peppers
- Caramelized Onion & Feta Turkey Burgers
- Creamy Cauliflower Pasta
Connect with me!
If you try this Sheet Pan Sausage & Peppers or any other recipe, I’d love to see your version. Tag me @wellnessbykay on Instagram so I can check out and share your recreations.
Sheet Pan Sausage & Peppers
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5 from 1 review
- Author: Kayla Berman
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 4 Servings
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Description
Sheet Pan Sausage & Peppers is an easy, flavor-packed dinner that’s great for meal prep. Roasted vegetables and sweet Italian sausage come together for a balanced, tasty meal. Serve over brown rice, pasta, or any grain you prefer for a quick and satisfying weeknight dinner.
Ingredients
- 3 bell peppers
- 1 onion
- 1 cup chopped grape tomatoes
- 4 sweet Italian pork sausages
- 3 tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (204°C).
- Slice the bell peppers, onion, and tomatoes.
- Toss the vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper on a sheet pan or in a bowl until evenly coated.
- Bake for 10 minutes.
- Remove the pan, push the vegetables to one side, and add the sausages to the empty side of the tray.
- Bake for 20 minutes.
- Slice the sausages into eighths, mix them with the vegetables, and spread everything evenly across the pan.
- Bake for an additional 10 minutes.
- Remove from the oven and serve. I like it with brown rice and a dusting of parmesan.