Name: Simple Sheet Pan Sausage, Peppers, Onions for Easy Nights
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Main Players:; 1.5 lbs Italian sausage (mild or hot, pork, chicken, or turkey); 3 bell peppers (mixed colors), sliced into 1-inch strips; 1 large red onion, sliced into 1-inch strips; Flavor Builders:; 3 tbsp olive oil; 4 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); Finishing Touches:; 2 tbsp fresh parsley, chopped (optional, for garnish)

Description

Quick Sheet Pan Sausage, Peppers, and Onions recipe. Roasted veggies and savory sausage, a perfect weeknight meal. Easy cleanup, big flavors!

Ingredients

Scale

Main Players:
1.5 lbs Italian sausage (mild or hot, pork, chicken, or turkey)
3 bell peppers (mixed colors), sliced into 1-inch strips
1 large red onion, sliced into 1-inch strips
Flavor Builders:
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Finishing Touches:
2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Prep Your Oven & Pan:: First things first, preheat your oven to 400°F (200°C). This is crucial, hon, because a hot oven means beautifully roasted veggies and crispy sausage, not sad, soggy ones. Line a large sheet pan – or two, if you’re making a big batch – with parchment paper. Trust me on the parchment paper; it makes cleanup an absolute dream. I used to skip this step, and scrubbing baked-on sausage bits was never fun, to be real.
Chop Those Veggies:: While the oven is getting hot, get to chopping! Slice your bell peppers and red onion into roughly 1-inch thick strips. You want them substantial enough to hold their own against the sausage. I aim for similar sizes so everything cooks evenly. This is where I sometimes get a little messy, with onion bits flying, but it’s all part of the fun, right?
Slice the Sausage:: Next, slice your Italian sausages into 1-inch thick coins. If you prefer, you can leave them whole, but I find slicing them helps them cook faster and allows for more of that delicious browning. Plus, it makes it easier to get a bit of sausage and a bit of veggie in every single bite. Don’t worry if they’re not perfectly uniform; rustic is good!
Season Everything Up:: In a large bowl, combine your sliced sausage, peppers, and onions. Drizzle generously with olive oil. Add the minced garlic, dried oregano, smoked paprika, salt, and black pepper. Now, get in there with your hands! Toss everything together really well, making sure every piece is coated. This is where the magic happens, infusing all those flavors. I always give it a good sniff at this point – smells so good already!
Spread it Out:: Transfer the seasoned mixture to your prepared sheet pan(s). Spread everything out in a single layer. This is super important! If you overcrowd the pan, your veggies will steam instead of roast, and we want that lovely caramelization, not a watery mess. I’ve definitely tried to cram too much on one pan before, and it was an “oops” moment I don’t repeat.
Roast to Perfection:: Pop the sheet pan(s) into the preheated oven. Roast for 20 minutes, then give everything a good stir and flip the sausage pieces. Continue roasting for another 15-20 minutes, or until the sausage is cooked through and the vegetables are tender and beautifully caramelized. You’ll see those edges getting slightly charred – that’s flavor, baby! The kitchen will smell amazing, honestly.