Sheet Pan Sausage And Peppers
Ingredients
- 3 count bell pepper – cored and sliced 0.5-inch thick
- 1 count red onion – thinly sliced
- 3 cloves garlic – thinly sliced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 1/2 pounds italian sausage links (~8 medium italian sausages)
- 1 tbsp red wine vinegar
- fresh parsley – chopped (for serving)
- crusty rolls – split and toasted (for serving)
Instructions
1. Preheat the oven to 425°F (220°C) and position a rack in the upper-middle. Line a rimmed sheet pan with foil or parchment for easier cleanup.
2. Prep the vegetables: Core and slice the bell peppers 0.5-inch thick; thinly slice the red onion and garlic.
3. On the sheet pan, combine the peppers, onion, and garlic with the olive oil, kosher salt, black pepper, dried oregano, and crushed red pepper flakes; toss to coat and spread in an even layer.
4. Nestle the Italian sausage links on top with a little space between each. Roast for 20 minutes, stirring the vegetables once at the 10-minute mark, until edges begin to brown.
5. Flip the links and stir the vegetables. Continue roasting 10 minutes more, until the sausages are browned and reach 160°F internal and the peppers are tender.
6. Switch the oven to broil on high and broil 2–3 minutes to deepen browning on the links and lightly char the pepper edges; watch closely to avoid burning.
7. Transfer the links to a board, slice on the bias into 0.75-inch pieces, return them to the pan, drizzle with the red wine vinegar, and toss. Roast 5 minutes more until sizzling and glossy.
8. Sprinkle with fresh parsley (for serving) and serve hot, or place the sausage and peppers into crusty rolls (for serving) after toasting the cut sides on the oven rack for 2 minutes. Serve immediately.
Sheet pan sausage and peppers delivers the beloved Italian‑American pairing of juicy, fennel-scented sausage with sweet, tender bell peppers and onions, all roasted until caramelized. The high heat concentrates the peppers’ sugars while the sausage drips flavorful fat that seasons the vegetables. The result is a weeknight-friendly, crowd-pleasing meal that eats just as well piled into crusty rolls as it does served straight from the pan.
The dish traces back to Italian‑American communities, where sausage and peppers became a staple of street fairs, delis, and family gatherings. Traditionally cooked in a skillet or on the griddle, modern oven roasting on a sheet pan offers even browning and hands-off ease while preserving the core flavors. Its popularity endures for its simplicity, adaptability, and the nostalgic link to festas and neighborhood feasts.