Description
This Sheet Pan Sausage and Peppers recipe is a simple, flavorful one-pan meal featuring Italian sausages roasted alongside colorful bell peppers and onions, seasoned with olive oil, oregano, salt, and pepper. Perfect for a quick weeknight dinner, it combines savory sausages with tender roasted vegetables for a hearty and satisfying dish.
Ingredients
Scale
Protein
- 5 Italian sausages (mild, spicy, or any flavor you prefer)
Vegetables
- 3 whole bell peppers (green, red, and orange; sliced)
- 1 whole onion (sliced lengthwise)
Seasoning & Oil
- 1/4 cup olive oil
- 1/2 tbsp oregano
- Salt and pepper to taste
Instructions
- Prepare the seasoning: In a small bowl, whisk together olive oil, salt, pepper, and oregano until well combined to create a flavorful dressing for the sausages and vegetables.
- Arrange ingredients on sheet pan: Place the Italian sausages, sliced bell peppers, and sliced onion evenly on a large baking sheet, ensuring they have enough space to roast properly.
- Coat with seasoning: Pour the oil and herb mixture over the sausage and vegetables. Toss or use a spatula to coat everything evenly, ensuring full coverage of the seasoning for enhanced flavor.
- Bake until cooked: Preheat the oven to 425°F (220°C). Bake the sheet pan for about 25 minutes, or until the vegetables are tender and the sausages are golden brown and cooked through.
Notes
- You can mix different types of Italian sausages (sweet, mild, spicy) for varied flavor.
- Feel free to add other vegetables such as mushrooms or zucchini for extra variety.
- Check the internal temperature of the sausages to ensure they reach 160°F (71°C) for safe consumption.
- Use parchment paper on the baking sheet for easier cleanup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or stovetop.
