Sheet Pan Sausage, Peppers, and Onions

These sheet pan sausage, peppers, and onions are a quick and easy one-pan weeknight meal. Just like what you’d get at the ballpark, but from the comfort of your home. Pork sausage, bell peppers, and onions all cooked with ease in no time. Beer, please.

Three sheet pan sausage, peppers, and onions on a white plate with a jar of mustard beside it.

This is a simple way to make ballpark-quality sausages without turning on the grill (or heading to the stadium). You can use any color of bell pepper you like (or a mix) and your favorite type of sausage (as long as it’s not a pre-cooked variety).

I like to serve the sausages on pretzel hot dog buns with the peppers and onions piled on top and spicy brown mustard on the side. But you can skip the buns, if you’d like.–Ayesha Curry

Sheet Pan Sausage, Peppers, and Onions

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 2 to 4
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Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil.

On the prepared baking sheet, combine the peppers and onion. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread in a single layer. Place the sausages on top.

Roast until the sausages and cooked through and the vegetables are tender, 25 to 40 minutes.

Tester tip: If your sausages and vegetables are cooked through but not quite browned to your liking, turn the broiler on for a couple of minutes.

Taste the vegetables and adjust the seasoning, if desired. Serve with the sausages (and buns and mustard, if using).

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Recipe Testers' Reviews

This recipe transported me straight to Fenway Park. It really does taste like a ball-park sausage. And this is a great last-minute dinner when you want something tasty but quick.

I baked the sausage mixture for 30 minutes but found that the sausage, although cooked through, didn’t have that great outer brown color so I put my pan under the broiler for 2 minutes and the sausages then looked great as well as tasted great.

I mixed the vegetables right on the sheet pan, sprinkled with olive oil, and tossed them. It worked fine. It was about 3 servings or 2 servings for hungry folks.

Hubby came home from work, saw the sheet pan of cooked ingredients, and immediately said, "Wow! That looks fantastic." To me, it reminded me of all the mouthwatering smells from the hot dog carts outside of concert arenas, you know, when the show has ended and you grab one before the long drive home.

I used 3 bell peppers, as I know my family likes more peppers with their sausage sandwiches—1 red, 1 orange, and 1 yellow. I cut them into long strips between 1/4 and 1/3 inch thickness. I cut 1 the sweet onion into strips of 1/8 to 1/4 inch so they'd melt down, as we like a deeper, more caramelized onion.

I used 1 pound hot Italian sausages and served them on a toasted pretzel bun with yellow mustard and sauerkraut. We wanted the veggies cooked a little longer so increased the roasting time an additional 15 minutes. It probably would have been fine increasing only 10, but I got sidetracked. Fortunately, everything came out fine.

This recipe was so easy and delicious it will definitely be in the "make again and again" category of go-to meals.


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