Sheet Pan Sausage and Peppers

Sheet pan dinners, in this case sausage and peppers (plus tomatoes, garlic, and onions) demands just one thing of you: Toss everything together on a single pan and shove it in the oven. Dinner: done.

A sheet pan filled with roasted sausages, peppers, and onions

This sheet pan sausage and peppers makes for easy comfort food on hectic weeknights. Italian sausage, sweet bell peppers, tomatoes, and onions are jumbled together, plunked on a sheet pan (yep, just one pan to clean!), and shoved in the oven while you walk away. Because we understand that you have a million and one other things to get done on any given night but that you want to eat stupendously well, too.Angie Zoobkoff

How to Serve Sheet Pan Sausages and Peppers

You can’t really go wrong with sausage and peppers, even served straight up plain. But if you’d like to make a heartier or a little more inventive meal out of this, here are a few suggestions…

  • Chop the sausage and peppers and toss with warm pasta along with olive oil and plenty of Parmesan
  • Pile the sausage and peppers atop cooked polenta or rice
  • Plop the sausages and peppers in hoagie rolls

Sheet Pan Sausage and Peppers

A sheet pan filled with roasted sausages, peppers, and onions
Sheet pan dinners, in this case sausage and peppers (plus tomatoes, garlic, and onions) demands just one thing of you: Toss everything together on a single pan and shove it in the oven. Dinner: done.

Prep 10 mins
Cook 35 mins
Total 45 mins
4 servings
837 kcal
5 from 1 vote
Print RecipeBuy the The Dinner Plan cookbook

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  • 2 large bell peppers, any color seeded and cut lengthwise into thick slices
  • 1 large yellow onion halved lengthwise and cut into thick slices
  • 1 pint cherry tomatoes
  • 2 large garlic cloves, smashed
  • 8 links (1 3/4 lb) sweet or hot Italian sausages or a combination of the two
  • 1/4 scant cup olive oil
  • 1/2 tablespoon dried oregano
  • Salt and freshly ground black pepper


  • Preheat the oven to 400°F (200°C) and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the peppers, onions, tomatoes, and garlic on the baking sheet and top with the sausages. Drizzle with the oil and sprinkle with the oregano then season with salt and pepper. Using your hands, combine well, then spread the ingredients out in a single layer across the pan. (Alternately, you can combine everything in a covered container or resealable plastic bag and stash in the fridge until you’re ready to cook and up to 1 day in advance. If you do assemble it ahead of time, let the mixture sit at room temperature for 20 minutes before proceeding.)
  • Roast for 20 minutes, toss the vegetables, and flip the sausages. Continue to roast until the sausages are cooked through and the vegetables are tender and slightly caramelized, about 15 minutes more. Adjust the seasonings and serve.
Print RecipeBuy the The Dinner Plan cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 837kcal (42%)Carbohydrates: 16g (5%)Protein: 34g (68%)Fat: 71g (109%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 9gMonounsaturated Fat: 32gCholesterol: 170mg (57%)Sodium: 1665mg (72%)Potassium: 1066mg (30%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 3157IU (63%)Vitamin C: 140mg (170%)Calcium: 80mg (8%)Iron: 4mg (22%)

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Recipe Testers’ Reviews

Winner, winner, weeknight dinner! So easy to prepare—one pan to wash up and dinner was delicious as well. I used 3 bell peppers—one red, one yellow, and one green. I also chose to use my favorite Italian sausage with fennel. In the time it took to preheat my oven, I’d prepped the peppers, onions, and the pan. Roasting time worked well and when I pulled the pan out of the oven the vegetables were tender and slightly charred on a few edges and the sausages were nicely plump and juicy. It smelled amazing. I’d not thought of using dried oregano for a sheet pan dinner before but I really liked the flavor it gave everything. And there’s something special about the flavor of the roasted tomatoes that just elevated it all. For dinner on a busy weeknight, I like that the sausage mixture can be done the night before and kept in the refrigerator until dinnertime the next day. I would very happily make this dinner again.

What a colorful and flavorful one-pan dinner! And did I mention easy-to-assemble and healthy as well? I served this sausage and peppers over fluffy white rice, which was a nice combination. Because there are so few ingredients, you really want to buy the best quality ingredients. Also, because of its simplicity, the type of sausage you buy really is the star of the show flavorwise.

In terms of the recipe itself, I had 2 large yellow bell peppers on hand so that is what I sliced for the dish; I used a pint of pretty heirloom, multicolored cherry tomatoes, and the sausage was a lovely organic chicken sausage with kale. Both the meat and veggies were perfectly cooked, no need to remove the sausages or veggies from the pan during cooking. This easily serves 4 people for dinner along with a pasta or grain side dish. The only thing I think this dish was missing was a touch of acid at the end of cooking. Maybe a drizzle of balsamic vinegar over everything or even red wine vinegar? It just needed that punch of acidity, in my opinion. Other than that, we adored this dish and I will be making it again and again. I might try it again with some freshly chopped herbs from the garden added right on top in addition to the recommended dried oregano.

We loved this recipe but we did miss the caramelization on the sausages. They were a little pale in color. I used a sweet Italian sausage but next time I will mix them up between sweet and hot. I used yellow and red bell peppers but next time I will use yellow and green for a better color contrast. I also prepared the sausages the night before and let them sit in the refrigerator overnight. My only problem with this recipe was serving size. The veggies would serve 4 but the sausages would serve 8. I will either cut back on the number of sausages I use or increase the amount of veggies I cut up. I served these on toasted rolls but can’t wait to try it over polenta or with pasta.

Originally published October 29, 2017


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