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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.
Kathy Brennan | Caroline Campion

Prep 10 mins
Cook 35 mins
Total 45 mins
4 servings


  • 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 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.