This Sheet Pan Sausage and Peppers recipe is a lifesaver for busy weeknights! It’s incredibly easy to make, packed with flavor, and cleanup is a breeze. You’ll love how quickly you can get a delicious, hearty meal on the table with minimal effort.
Key Ingredients & Substitutions:
- Sausage: Use Italian sausage (sweet or hot) for the best flavor. Chicken or turkey sausage also works well.
- Bell Peppers: A mix of colors (red, yellow, orange, green) adds great visual appeal and a variety of sweet flavors. Any color will do!
- Onion: Red onion is great, but yellow or white onions are fine too.
- Olive Oil: Essential for roasting. Avocado oil is a good alternative.
- Seasonings: Simple garlic powder, onion powder, and Italian seasoning really make this dish pop. Feel free to add a pinch of red pepper flakes for a little heat.
Ingredients:
- 1.5 lbs Italian sausage (sweet or hot), cut into 1-inch pieces or left whole
- 3 large bell peppers (any color), cored and sliced into 1/2-inch strips
- 1 large onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
How Much Time Will You Need?
- Total Time: 35-40 minutes
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Servings: 4
- Calories per serving: Approximately 450 (varies based on sausage type)
- Tools Needed: Large baking sheet, large mixing bowl
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This simple step makes your life so much easier!
2. Chop Vegetables and Sausage
In a large mixing bowl, combine the sliced bell peppers and onion wedges. If using whole sausages, cut them into 1-inch pieces; otherwise, leave them whole. This ensures everything cooks evenly.
3. Season and Toss
Add the olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper to the bowl with the vegetables and sausage. Toss everything together until the sausage and vegetables are well coated. Make sure everything gets a good layer of seasoning!
4. Arrange on Baking Sheet
Spread the seasoned sausage and vegetable mixture in a single layer on your prepared baking sheet. Don’t overcrowd the pan; this helps everything roast instead of steam. If necessary, use two baking sheets.
5. Roast to Perfection
Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized. Halfway through cooking, give everything a good stir to ensure even browning.
Storage Instructions:
Store any leftover Sheet Pan Sausage and Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it until warm, or for best results, warm it up in a skillet on the stovetop or back in the oven.
Frequently Asked Questions (FAQ):
Q: Can I use different types of vegetables?
A: Absolutely! Broccoli florets, zucchini chunks, or sliced mushrooms would all work well in this Sheet Pan Sausage and Peppers recipe.
Q: Can I prepare this dish ahead of time?
A: Yes, you can chop the vegetables and sausage and toss them with the seasonings a few hours before baking. Store them in an airtight container in the refrigerator until ready to roast.
Q: What should I serve with Sheet Pan Sausage and Peppers?
A: This dish is great on its own, but also pairs well with a side of rice, quinoa, pasta, or crusty bread. A simple green salad also makes a nice addition.
Q: Why is my sausage and peppers not browning well?
A: Ensure your oven is preheated to the correct temperature and avoid overcrowding the baking sheet. A single layer allows for better air circulation and browning.