Easy Sheet Pan Sausage and Peppers Recipe

Easy Sheet Pan Sausage and Peppers Recipe

Only simple ingredients in this easy recipe! Prep takes minutes, place it on a sheet-pan and the oven does all the work!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 146kcal

Author Deb Clark

Ingredients

5 Italian sausages the type of sausage is up to you - hot or mild, whichever you'd prefer.
3 bell peppers red peppers, yellow and/or orange bell peppers, seeded and cut into large chunks
red onion trimmed and cut into quarters
¼ cup extra virgin olive oil
1 teaspoon Italian seasoning mix
1 teaspoon kosher salt
½ freshly ground black pepper

Instructions

Preheat the oven to 425 degrees F.
Seed the bell peppers and onions cut them into large chunks. Place into a large mixing bowl.
Drizzle with the olive oil, sprinkle with the Italian seasoning mix, salt and pepper. Toss together. Spread evenly on baking sheet.
Place sausages on the sheet pan with the vegetables. Roast until sausages are cooked and the vegetables are tender, about 30 minutes.
Remove sausage, peppers, onions and rolls from the oven. Transfer the sausages to a cutting board and slice if desired.

Notes

If the sausages aren't as brown as you like, remove the peppers and onions for the sheet pan. Place the sweet Italian sausage under the broiler for just two minutes until they are browned to your liking.

Variations - Add a sprinkle of mozzerella or parmesan cheese over the top at the end for cheesy goodness. Substitute your favorite vegetables, like green beans, asparagus, broccoli or cauliflower. Bring the heat with a pinch of red pepper flakes.

Store leftovers in an airtight container for up to 3 days in the fridge. You can freeze in a freezer-safe container up to 3 months.

To reheat, just pop them in the oven at 350 degrees F until heated through.

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