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Sheet Pan Sausage Peppers and Onions - A Fast, Flavor-Packed Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Italian sausage links (sweet or hot), about 1 to 1.5 pounds
  • Bell peppers (mix of red, yellow, and green), 3 large
  • Yellow or red onions, 2 medium
  • Garlic, 3–4 cloves
  • Olive oil, 3–4 tablespoons
  • Italian seasoning, 1–2 teaspoons (or dried oregano and thyme)
  • Crushed red pepper flakes, optional
  • Balsamic vinegar or red wine vinegar, 1–2 teaspoons
  • Kosher salt and black pepper
  • Fresh parsley, optional for garnish
  • Rolls, rice, or crusty bread, for serving (optional)

Instructions
 

  • Preheat the oven. Set it to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or use a light coating of oil.
  • Prep the produce. Slice the bell peppers into 1/2-inch strips. Cut the onions into 1/2-inch wedges. Thinly slice the garlic.
  • Toss with seasoning. On the sheet pan, combine peppers, onions, and garlic with olive oil, Italian seasoning, a pinch of red pepper flakes (if using), salt, and black pepper. Spread into an even layer.
  • Add the sausage. Nestle the sausage links on top of the vegetables, spacing them out so they roast, not steam.
  • Roast. Place the pan on the middle rack and roast for 15 minutes.
  • Flip and finish. Use tongs to turn the sausages and stir the vegetables. Roast another 12–15 minutes, until the sausage is browned and cooked through and the vegetables are tender with charred edges. Internal temp should reach 160°F (71°C) for pork or 165°F (74°C) for chicken sausage.
  • Add a quick splash. Drizzle balsamic or red wine vinegar over the hot vegetables and sausage. Toss on the pan to coat. This brightens the flavors and cuts through richness.
  • Garnish and serve. Sprinkle with chopped parsley. Serve in toasted rolls with mustard, over rice or polenta, or alongside a green salad and crusty bread.