Sheet Pan Sausage Peppers and Onions

Prep Time	Cook Time	Total Time
10 min	25 min	35 min

Introduction

This easy sheet pan sausage, peppers, and onions dinner is loaded with smoky Italian flavor and caramelized edges in every bite.

It’s perfect for busy weeknights, game day spreads, or piling into toasted rolls for a crowd-pleasing sandwich bar.

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Preheat oven and prepare the pan

Preheat your oven to 425°F and line a large sheet pan with parchment for easier cleanup.
If you skip parchment, lightly oil the pan so the sausage browns without sticking.
Combine sausage, peppers, and onions

Add the sliced sausage, peppers, and onion wedges to the sheet pan in a loose, even layer.
Drizzle everything with the olive oil, then sprinkle on the garlic powder, oregano, smoked paprika, salt, and black pepper.
Use clean hands or tongs to toss until every piece is lightly coated with oil and seasoning.

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Roast until browned and tender

Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and starting to caramelize.
Check that the sausage is browned on the edges and cooked through; pork should reach 160°F and chicken 165°F.
If you want more color, broil for 2 to 3 minutes, watching closely so the vegetables do not burn.
Serve and enjoy

Taste and adjust the seasoning with a pinch more salt or pepper if needed.
Serve hot on its own, over rice or polenta, or stuffed into toasted rolls.

Italian sausage -> chicken sausage: Use the same amount of fully cooked chicken sausage for a leaner, slightly lighter dinner. It still browns well and gives plenty of savory flavor.
Italian sausage -> plant-based sausage: Swap in your favorite plant-based Italian sausage to make the dish vegetarian. The spices carry the flavor, while the texture stays hearty and satisfying.
Bell peppers -> mini sweet peppers: Use trimmed mini sweet peppers for extra color and a fun party look. They roast quickly and taste even sweeter than regular bell peppers.

Slice everything to similar thickness: Keep the sausage rounds and pepper strips roughly the same thickness so they cook at the same rate and brown evenly.
Do not overcrowd the pan: Use one large sheet pan so the ingredients roast instead of steam. Crowding traps moisture and keeps the sausage from browning deeply.
Turn on convection if you have it: If your oven has a convection setting, use it for slightly faster cooking and extra browning. Check a few minutes early so nothing scorches.
Add a quick finishing touch: Right before serving, splash on a little red wine vinegar or lemon juice. The acidity cuts the richness and brightens every bite.
Line the pan for fast cleanup: Parchment or heavy-duty foil keeps the seasoning from sticking to the pan. You can lift and toss everything straight onto a platter.

How can I keep the vegetables from burning before the sausage is done?: Make sure the vegetables are cut into larger pieces, like wedges, not thin slices. Toss everything in enough oil so edges stay protected. If they brown too fast, lower the oven to 400°F and loosely cover with foil.
Can I use frozen peppers or onions for this recipe?: Yes, you can use frozen sliced peppers or onions, but thaw and pat them dry first. They will release more moisture, so expect slightly softer vegetables and give them a little extra roasting time.
How do I know when the sausage is fully cooked?: The sausage should look browned on the outside with no pink in the center when you slice a piece. For the safest result, use an instant-read thermometer; pork should reach 160°F and chicken sausage 165°F.
Can I make this ahead for meal prep?: Yes, this recipe works well for meal prep and keeps in the fridge for up to four days. Reheat portions on a hot skillet or in a 400°F oven so the sausage edges crisp again instead of steaming.