Name: Sheet-Pan Sausage and Peppers
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lb Italian sausage links; 4 large bell peppers; 2 medium yellow onion; 4 clove garlic; 3 tbsp olive oil; 0.25 tsp red pepper flakes; 1 tsp dried oregano; to taste pinch kosher salt; to taste pinch black pepper; 1 tbsp balsamic vinegar

← Recipes · One Pan · Sheet-Pan Sausage and Peppers

385 cal28g protein12g carbs27g fat890mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Sheet-Pan Sausage and Peppers

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One Pan35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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Italian sausage links1.5 lb

bell peppersmixed colors4 large

yellow onion2 medium

garlic4 cloves

olive oil3 tbsp

red pepper flakes0.25 tsp

dried oregano1 tsp

kosher saltto taste pinch

black pepperto taste pinch

balsamic vinegar1 tbsp

Cook it to

Raw sausage160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Preheat your oven to 425°F.

2Slice the sausage links in half lengthwise. Cut your peppers into thick strips, removing the seeds. Slice the onions into thick wedges. Mince the garlic.

3Toss the sausage, peppers, onions, and garlic on a large sheet pan with olive oil, red pepper flakes, oregano, salt, and pepper. Spread everything in a single layer.

4Roast for 20-25 minutes, stirring halfway through, until the sausage is cooked through and the peppers are tender with some charred edges.

5Drizzle with balsamic vinegar and taste for seasoning. Add more salt or pepper if needed.

6Serve hot with crusty bread or over pasta.