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Overhead view of sheet pan Italian sausage and peppers with golden-brown sausage rounds, colorful red yellow and orange bell pepper strips, caramelized onions, and fresh basil garnish on parchment-lined baking sheet

Easy Sheet Pan Sausage and Peppers

Hilary PARKER
This one-pan meal is a weeknight lifesaver! Sweet caramelized peppers and onions, savory chicken sausage, and a zippy Italian-inspired marinade all come together on one pan for a delicious, healthy dinner with practically zero cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine American, Italian
Servings 4
Calories 350 kcal

Ingredients
  

For the Sausage:

  • 1 package 12 ounces precooked Italian chicken or turkey sausage, cut into ½-inch rounds

For the Vegetables:

  • 1 medium red bell pepper sliced into ¼-inch strips
  • 1 medium yellow bell pepper sliced into ¼-inch strips
  • 1 small yellow onion sliced into ¼-inch strips

For the Seasoning & Marinade:

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 garlic cloves minced (about 2 teaspoons)
  • ½ teaspoon kosher salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes plus additional to taste

For Garnish (Optional):

  • Fresh basil leaves thinly sliced
  • Fresh parsley chopped
  • Freshly grated Parmesan cheese

Instructions
 

  • Prep the Oven & Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. (This is the most important step for easy cleanup!)
  • Arrange the Ingredients: Place the sausage rounds, sliced bell peppers, and sliced onions in the center of your prepared baking sheet.
  • Season & Toss: Drizzle the olive oil and red wine vinegar over the sausage and vegetables. Sprinkle the minced garlic, kosher salt, dried basil, dried oregano, black pepper, and red pepper flakes across everything. Use your hands or a large spoon to toss all the ingredients thoroughly until every piece is coated.
  • Spread in a Single Layer: Spread everything into a single, even layer on the pan. This is crucial for roasting, not steaming!
  • Bake: Place the baking sheet in the preheated oven and roast for 25 to 35 minutes.
  • Toss Halfway: At the 12 to 15-minute mark, remove the pan and use a spatula to toss everything. This ensures even browning. Return to the oven to finish roasting, until the peppers are tender-crisp and have golden, charred edges.
  • Finish & Serve: Remove the pan from the oven. If desired, garnish with fresh basil, parsley, and a generous sprinkle of Parmesan cheese. Serve immediately while hot!

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 20gFat: 25gFiber: 4g
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