Sheet Pan Italian Sausage and Peppers with Onions
A vibrant and flavorful one-pan meal featuring savory Italian sausages, colorful bell peppers, and sweet onions, all roasted together until tender and slightly caramelized. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
- Italian sausage 4 links
- Bell peppers (red, yellow, or orange) 2 large
- Red onion 1 medium
- Garlic 2 cloves
- Olive oil 2 tablespoons
- Dried oregano 1 teaspoon
- Salt 0.5 teaspoon
- Black pepper 0.25 teaspoon
- Fresh parsley (optional, for garnish) 2 tablespoons
- Crusty bread (for serving) 2 slices
How to Cook
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Wash and core the bell peppers, then slice them into 1-inch thick strips. Peel and halve the red onion, then slice it into similar-sized wedges. Mince the garlic cloves.
- On the prepared baking sheet, combine the sliced bell peppers, red onion, and minced garlic. Drizzle with olive oil, sprinkle with dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
- Arrange the Italian sausage links among the vegetables on the baking sheet, ensuring they are in a single layer and not overcrowded.
- Roast for 30 minutes, or until the sausages are cooked through and the vegetables are tender and slightly caramelized.
- Halfway through cooking (around 15 minutes), carefully flip the sausages and stir the vegetables to ensure even cooking and browning.
- Once cooked, remove the sheet pan from the oven. If desired, chop fresh parsley and sprinkle over the dish before serving. Serve hot, perhaps with a side of crusty bread to soak up the juices.