Sheet Pan Sausage and Peppers
This Sheet Pan Sausage and Peppers is a one-pan wonder! A hearty mix of savory sausage, vibrant peppers, and spices, perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 12 ounces precooked sausage cut into 1/2-inch rounds
- 1 medium red bell pepper sliced into 1/4-inch strips
- 1 medium yellow bell pepper sliced into 1/4-inch strips
- 1 small yellow onion sliced into 1/4-inch strips
- 1-2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper to taste
- crushed red pepper flakes dash, optional
- Fresh parsley or basil for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). This will ensure your vegetables roast perfectly and the sausage warms up nicely.
- In a mixing bowl, combine the precooked sausage rounds, sliced bell peppers, and onion. Add the minced garlic, olive oil, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes (if using). Toss everything together until well coated.
- Spread the sausage and vegetable mixture evenly on the sheet pan in a single layer. This helps them roast evenly and develop beautiful caramelization.
- Place the sheet pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through for even cooking. You want the veggies to be tender and slightly charred.
- Once done, remove from the oven. Garnish with fresh parsley or basil if desired. Serve warm, and enjoy the delightful medley of flavors!
Equipment
- Sheet Pan
- Knife and cutting board
- Mixing Bowl
- Spatula
Notes
- This dish is meal prep friendly and can be made ahead of time.
- Feel free to swap out vegetables based on what you have on hand.
- Leftovers can be stored in the fridge for up to 3 days.