Sausage and Peppers Sheet Pan Dinner Recipe
There are nights when you just need dinner on the table without fuss. The kind of dinner that doesn’t leave a pile of pots in the sink, but still feels hearty enough to satisfy everyone at the table. That’s what this sausage and peppers sheet pan dinner does. With just one pan and a handful of simple ingredients, you get a balanced, comforting meal that’s flexible, flavorful, and worth repeating.
At its core, this dish pairs Italian sausage with bell peppers, onions, and potatoes. Everything roasts together in the oven until the vegetables soften and caramelize while the sausage turns golden brown, releasing savory juices that flavor the whole pan. You can keep it simple with just peppers and onions, or bulk it up with other vegetables like zucchini, mushrooms, or cherry tomatoes. The method stays the same—spread everything out on a sheet pan, season, drizzle with olive oil, and let the oven do the work.
Why This Recipe Works
Sheet pan meals are as practical as they come. They save time on prep, cook everything evenly in one go, and make cleanup easier since there’s only one pan to wash. But practicality aside, roasting brings out flavors in a way that other methods can’t. The sausage browns and renders its fat, the peppers grow sweeter as they soften, and the potatoes turn golden and crisp on the edges. It’s not fancy, but it tastes like comfort food.
This recipe also adapts to what you already have. Don’t have red peppers? Use green ones. Want something heartier? Add cubed sweet potatoes or halved Brussels sprouts. Need to stretch the meal further? Serve the sausage and peppers inside crusty rolls, over pasta, or alongside a green salad. Leftovers reheat beautifully and can even be tucked into an omelet the next morning.
Choosing the Right Sausage
Italian sausage is the classic choice here, and you’ll find it in both sweet and hot varieties. Sweet Italian sausage is seasoned with fennel and mild spices, making it family-friendly, while hot Italian sausage carries red pepper flakes for a bit of kick. You can use links or bulk sausage shaped into patties, but whole links tend to roast more evenly and hold their juices.
If you’re looking to lighten things up, chicken or turkey sausage works just as well. They won’t release as much fat, so be sure to coat the vegetables with enough olive oil to keep everything from drying out. Chorizo, kielbasa, or andouille are also fair game if you want different flavor profiles.
The Vegetables That Carry the Dish
Bell peppers are the stars next to the sausage. Their sweetness pairs beautifully with the rich, savory meat. Use a mix of colors if you can—red, yellow, and orange peppers roast up sweeter than green, which has more bite. Onions are just as essential, softening into golden strands that provide depth and balance.
Potatoes bulk up the dish, making it more filling without extra cost. Yukon Golds or red potatoes hold their shape well and develop crispy edges in the oven. Sweet potatoes are a great alternative if you like their natural sweetness against the sausage’s savoriness.
Beyond the basics, zucchini, cherry tomatoes, or mushrooms can easily join the mix. Just keep in mind that softer vegetables cook faster, so add them halfway through roasting if you don’t want them to collapse completely.
Seasoning That Matters
The seasoning here is simple but effective. Olive oil, salt, and black pepper are the base, but garlic powder, smoked paprika, and oregano add depth. Red pepper flakes bring heat if you want a spicier dish, and fresh herbs like basil, parsley, or oregano make a nice garnish at the end.
You don’t need to overdo it—the sausage already carries plenty of flavor. The seasonings just enhance the vegetables and bring balance. If you’re feeling indulgent, a little grated Parmesan or melted mozzarella at the end makes the dish extra comforting.
Equipment You’ll Need
This recipe doesn’t demand much, but a few pieces of kitchen gear make the process easier:
- A large rimmed sheet pan (half-sheet size is ideal)
- A sharp knife and cutting board
- A mixing bowl (optional, for tossing vegetables with oil and spices)
- A heatproof spatula or tongs for flipping and serving
Recipe: Sausage and Peppers Sheet Pan Dinner
Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients (with US & Metric Measurements)
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Italian sausage links | 1 lb (about 4 links) | 450 g |
| Bell peppers (mixed colors) | 3 large | 450 g |
| Yellow onion | 1 large | 200 g |
| Yukon Gold potatoes | 1 lb | 450 g |
| Olive oil | 3 tbsp | 45 ml |
| Garlic powder | 1 tsp | 5 g |
| Smoked paprika | 1 tsp | 5 g |
| Dried oregano | 1 tsp | 5 g |
| Kosher salt | 1 tsp | 6 g |
| Black pepper | ½ tsp | 2 g |
| Red pepper flakes (optional) | ¼ tsp | 1 g |
| Fresh parsley or basil (for garnish) | 2 tbsp chopped | 10 g |
Preparation Instructions
- Preheat the oven. Heat your oven to 400°F (200°C). Lightly oil a large sheet pan or line it with parchment paper for easier cleanup.
- Prepare the vegetables. Cut the bell peppers into strips, slice the onion into wedges, and cube the potatoes into 1-inch pieces.
- Season everything. In a mixing bowl, toss the peppers, onions, and potatoes with olive oil, garlic powder, paprika, oregano, salt, and black pepper. Spread them evenly across the sheet pan.
- Add the sausage. Nestle the sausage links among the vegetables. If you prefer smaller pieces, slice the sausages into rounds before roasting.
- Roast. Place the pan in the oven and roast for 20 minutes. Flip the sausages and stir the vegetables to ensure even cooking. Continue roasting for another 15–20 minutes, until the sausages are browned and the potatoes are tender.
- Finish and serve. Remove from the oven, sprinkle with fresh parsley or basil, and serve hot.
Nutritional Information (per serving, approximate)
- Calories: 420
- Protein: 18 g
- Fat: 25 g
- Saturated Fat: 7 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 950 mg
Serving Suggestions
You can serve this straight from the sheet pan with a loaf of crusty bread on the side. For something heartier, pile the sausage and peppers into toasted hoagie rolls with melted provolone or mozzarella. They also go well over rice, pasta, or even polenta for a more complete plate.
Leftovers and Storage
This dish keeps well in the refrigerator for up to four days. Store in an airtight container, and reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through. The microwave works in a pinch, but the potatoes and peppers may soften more. Leftovers also make a great base for breakfast—just chop them up and toss with scrambled eggs.
Variations to Try
- Spicy Kick: Use hot Italian sausage and add extra red pepper flakes.
- Lighter Option: Swap in chicken or turkey sausage.
- Vegetable Swap: Try zucchini, mushrooms, or Brussels sprouts in place of potatoes.
- Cheesy Finish: Top with shredded mozzarella or Parmesan during the last five minutes of baking.
- Sandwich Style: Serve everything in crusty rolls for easy sausage-and-pepper sandwiches.
Final Thoughts
There’s nothing complicated about sausage and peppers, but that’s exactly what makes this recipe so dependable. It’s the kind of meal that works on a weeknight when you’re tired, or on a Sunday when you want to feed a crowd without babysitting a pot on the stove. With one pan, a few vegetables, and a pack of sausages, you get a meal that’s filling, flexible, and honest in its simplicity.
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