Chicken sausage, peppers, and onions are roasted with olive oil and garlic for this easy dish. This simple Sheet Pan Sausage and Peppers is the perfect, one-dish, 20-minute weeknight meal! Serve with hoagie rolls or French bread.
Sheet pan meals are king when it comes to easy, weeknight dinners. This sheet pan chicken sausage and vegetables takes only five minutes to assemble and twenty minutes to cook.
This one-pan meal is a healthy combination of chicken sausage, peppers, and onions. The garlic and oregano highlight the flavors of the sweet Italian sausage beautifully. The whole dish is brought together with the subtly caramelized vegetables and crispy-skinned sausage, all thanks to the high cooking temperature and olive oil.
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Ingredients and Substitutions
- Sweet Italian Chicken Sausage - Use an Italian flavored chicken sausage, like sweet Italian or garlic. Or use your favorite sweet Italian pork sausage. Ultimately, it does not matter if you use a 12oz (4 links) or 16oz (5 links) package for this recipe.
- Snack Peppers - The little snack peppers are great for recipes like this one thanks to their low seed count and sweet taste. The smaller size and low seed count mean less preparation and slicing are needed. Snack, or mini, peppers are preferred for this recipe, but classic bell peppers are certainly fine in substitution.
- Red Onion - Red or white onion is ideal here for its milder flavor. An alternative is two shallots.
- Olive Oil
- Garlic
- Dried Oregano - If using fresh, add the fresh oregano after cooking.
- Salt and Pepper
How to Make Sheet Pan Sausage and Peppers
Preheat the oven to 425 degrees F. Grease a rimmed baking sheet.
Pierce the sausages with a small knife (do not pierce all the way through.)
On the greased sheet pan, toss the sausages, sliced peppers, onion slices, garlic, dried oregano, salt, pepper, and olive oil until everything is well coated. Spread the mixture evenly over the sheet tray.
Cook for 20 minutes, or until the vegetables are tender and the sausages register 165 degrees F. (Or 160 degrees F for pork sausage.) Serve immediately.
Serving Suggestions
- Place each sausage into a French or hoagie roll. Top with the cooked onions and peppers and any other desired condiments.
- Cut the sausage into pieces and toss everything (peppers and onions included) with gnocchi or orzo.
- Serve as is with a knife and fork alongside some Pesto Potato Salad.
Recipe Tips
Line the sheet pan with foil before greasing with cooking spray for easy clean-up. For best results, do not overcrowd the pan. Make sure everything is evenly spaced out for uniform cooking. Similarly, make sure to cut the peppers and onions into equal-sized slices.
For a slight char and nice crispy skin, set your broiler and heat for a few minutes at the end of cooking. Sprinkle in ¼ teaspoon of crushed red pepper flakes for a lovely kick of spice. Add alongside the other seasonings when tossing together the ingredients.
Finally for added flavor, toss a cup of cherry tomatoes in with the rest of the vegetables. They bring a sweet acidity to the overall dish.
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Frequently Asked Questions
Store leftover sausage and peppers in an airtight container in the refrigerator for up to 3 days.
The easiest method for reheating is in the microwave. To do so, microwave a portion for 45-seconds to a minute, or until heated through. Alternately, you can also reheat this dish in a nonstick pan on the stovetop with a little bit of olive oil over medium heat.
Can you ever really go wrong with a one-pan meal? I don't think so. This sheet pan sausage and peppers is the ultimate weeknight dinner. It's easy, simple, healthy, and deliciously satisfying!
Sheet Pan Sausage and Peppers
Equipment
Ingredients
- 12oz package sweet Italian chicken sausage
- ½ lb snack peppers seeded and sliced ¼" thick
- 1 small red onion sliced ¼" thick
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon olive oil
Instructions
- Preheat the oven to 425° degrees F. Grease a rimmed baking sheet.
- Pierce the sausages with a small knife (do not pierce all the way through.)
- On the greased sheet pan, toss the sausages, peppers, onions, garlic, dried oregano, salt, pepper, and 3 tablespoon of olive oil until everything is well coated. Spread the mixture evenly over the sheet tray.
- Cook for 20 minutes, or until the vegetables are tender and the sausages register 165° F. (Or 160° F for pork sausage.) *Serve immediately.
Notes
- Place each sausage into a French or hoagie roll. Top with the onions and peppers and any other desired condiments.
- Cut the sausage into pieces and toss everything (peppers and onions included) with gnocchi or orzo.
- Serve as is with a knife and fork alongside some Pesto Potato Salad.
Nutrition
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