🌶️🍽️ Sheet-Pan Sausage and Peppers

A classic, ultra-easy one-pan meal with roasted sausage, peppers, onions, and Italian seasoning. Perfect for busy weeknights, meal prep, or feeding a crowd.

⭐ Ingredients (4 servings)

Main Ingredients

• 1–1.5 lbs Italian sausage
  (sweet, mild, or spicy – links or sliced)

• 3 bell peppers, sliced
  (mixed colors: red, yellow, green)

• 1 large onion, sliced

• 2–3 tbsp olive oil

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & pepper to taste

Optional Add-Ins

• 2–3 cloves garlic, minced

• Cherry tomatoes

• Sliced mushrooms

• Baby potatoes or roasted potatoes

• Crushed red pepper flakes

For Serving (optional)

• Hoagie rolls

• Marinara sauce

• Fresh basil or parsley

• Balsamic glaze

🍳 Instructions

1. Preheat

Preheat oven to 425°F (220°C).
Line a sheet pan with parchment or foil for easy cleanup.

2. Prep the vegetables

In a large bowl, toss:

• Peppers

• Onions

• Olive oil

• Italian seasoning

• Garlic powder

• Paprika

• Salt and pepper

Spread evenly onto the sheet pan.

3. Add the sausage

Place sausage links on top of the vegetables.
(If using sliced sausage, mix it into the veggies.)

4. Roast

Bake for 25–30 minutes, flipping the sausage halfway.

For browning:
Broil for 2–3 minutes at the end.

5. Serve

Serve hot with:

• Hoagie rolls

• Over rice

• With potatoes

• Alongside a salad

Optional: Drizzle with balsamic glaze or marinara.

🌟 Tips

• Use spicy Italian sausage for more heat.

• Slice sausage before roasting for faster cooking.

• Add baby potatoes cut small to make it a complete one-pan meal.

❄️ Storage

• Keeps up to 4 days refrigerated.

• Reheat in a skillet or air fryer to keep it crispy.

❓ Q&A Section

Q: Can I use chicken sausage?

A: Yes! Chicken or turkey sausage works perfectly — reduce roasting time by ~5 minutes since they cook faster.

Q: Can I make this recipe low-carb or keto?

A: It already is! Just avoid serving it in bread. Add zucchini or mushrooms for extra bulk.

Q: Can I prep this ahead?

A: Yes. Slice peppers & onions up to 2 days ahead and keep refrigerated. Assemble on the pan before baking.

Q: How do I keep the veggies from getting soggy?

A: Use a hot oven (425°F) and avoid overcrowding the pan. Spread everything out for maximum caramelization.

Q: Can I add potatoes to cook with everything?

A: Yes—cut them small and toss them in first. Roast potatoes for 10 minutes alone, then add sausage & peppers.