When I need a quick and hearty meal that feels like comfort food but comes together effortlessly, this Sausage and Peppers Sheet Pan is my go-to.
It’s a vibrant, one-pan wonder with caramelized onions, colorful peppers, and juicy sausage—all roasted to perfection in the oven. Weeknight dinners just got a whole lot easier!
Why You’ll Love This Recipe
One-pan magic – Minimal cleanup, maximum flavor.
Quick and easy – Prepped in minutes and oven-roasted until golden.
Customizable heat – Use spicy or mild sausage depending on your mood.
Meal-prep friendly – Makes great leftovers for lunch or sandwiches.
Family-approved – A hit with kids and adults alike.
Ingredient Highlights
Pre-cooked sausage – Andouille or Italian sausage adds smoky, savory depth.
Bell peppers – Red and green for color, crunch, and a slight sweetness.
Yellow onion – Adds sweetness and balances the spice.
Olive oil & spices – A simple blend of Italian seasoning, garlic, salt, and pepper ties it all together.
Tips Before You Start
Cut the sausage and veggies into similar-sized pieces for even roasting.
Don’t overcrowd the pan—spread everything out for caramelized edges.
Line your sheet pan with foil or parchment for easy cleanup.
Stir halfway through roasting to ensure everything cooks evenly.
Want it extra crisp? Broil for 2–3 minutes at the end!
How to Make Sausage and Peppers Sheet Pan
Step 1: Prep the Ingredients
Slice the sausage, bell peppers, and onion.
Spread everything out on a large sheet pan lined with foil or parchment.
Step 2: Mix the Seasoning
In a small bowl, combine olive oil, garlic, Italian seasoning, salt, and pepper.
Step 3: Toss and Spread
Drizzle the seasoning over the sausage and veggies.
Toss until everything is well coated, then spread into an even layer.
Step 4: Bake
Roast in a preheated oven at 400°F for 35–40 minutes, stirring halfway.
The sausage should be browned and the veggies tender with charred edges.
Step 5: Serve
Serve hot straight from the pan or pair it with your favorite side!
What to Serve It With
Over fluffy white rice or cauliflower rice
In hoagie rolls with melted provolone for a sausage sub
Alongside roasted potatoes or creamy polenta
On top of mixed greens for a warm, hearty salad
Variations & Swaps
Use chicken sausage or turkey sausage for a leaner option.
Add sliced mushrooms or zucchini for more veggie power.
Toss in cherry tomatoes during the last 10 minutes for a burst of sweetness.
Sprinkle with red pepper flakes for a spicy kick.
Make it keto by omitting onions and using only low-carb veggies.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in the microwave or oven until heated through.
Meal prep tip: Pack with rice or quinoa in containers for grab-and-go lunches.
Don’t freeze: The texture of the veggies won’t hold up well once thawed.
FAQs
Can I use raw sausage instead of pre-cooked?
Yes, but slice it thinly or pre-cook it briefly to ensure it’s fully done after baking.
Do I have to use both red and green peppers?
Not at all—use whichever colors you have. Yellow or orange work great too!
Can I double the recipe?
Absolutely. Just use two sheet pans and rotate them halfway through baking.
Is it spicy?
That depends on your sausage. Choose mild, sweet, or spicy to suit your preference.
Can I make this ahead of time?
Yes! It’s perfect for meal prepping and tastes great reheated.
How do I keep the veggies from getting soggy?
Don’t overcrowd the pan and stir halfway through to promote even browning.
What’s the best way to serve leftovers?
Wrap in a tortilla, stuff into a hoagie roll, or toss with pasta for a fresh spin.
Final Thoughts
This Sausage and Peppers Sheet Pan recipe is the weeknight dinner hero you didn’t know you needed.
Bold, savory, and colorful, it’s satisfying without fuss.
Whether served as a main or tucked into a sandwich, it brings big flavor with minimal effort.
Make it once, and it’ll be on your regular rotation in no time!
