Back-to-school means back-to-basics. Easy Sheet Pan Sausage and Peppers are a simple twist on a classic that doesn’t sacrifice time or taste. This wholesome weeknight meal of roasted vegetables and Italian sausage is ready in about 30 minutes. Finish with fresh basil sauce (or pesto) to bring it all together!
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Let’s give a round of applause for sheet pan dinners.
No matter how many first days of school we’ve gone through, the schedule adjustment always feels rushed and rude. On the other hand, a trusty sheet pan meal might be rushed, but it’s also easy, economical, and so, so flavorful with the right seasoning tricks.
Sheet pan sausage with peppers and tomatoes is about to be your new “it” meal. Being able to throw an assortment of food on one pan, pop it in the oven, and have a complete dinner in around 30 minutes (one you can actually serve to others with pride) is nothing short of a miracle – and I’m sure I’m not speaking only for myself when I say we could also use a few of those right now!
Extra Flavorful Sheet Pan Dinners
One of our biggest complaints around sheet pan dinners is that they can be a little bland. Don’t settle for bland dinners! Follow these tips to get the most flavor out of this easy recipe:
- Season! Season everything well! Make sure the vegetables are evenly coated with olive oil and all seasonings. Unlike stovetop cooking, you can’t season as you cook, so do it right from the start.
- Breathing Room. Sheet pan vegetables need breathing room so that they roast, not steam. The portions for this recipe are designed to fit on a single sheet pan. If you’re scaling up the recipe, use two sheet pans.
- The Broiler is Your Friend. A bit of char goes a long way towards making vegetables taste extra delicious. Finish your sheet pan meal under the broiler for just a few minutes (5 at most) until the desired level of charring is achieved.
- Sauce! A simple, complimentary sauce is the best way to boost flavor! We love the simple basil sauce we’ve included in the recipe card, but jarred pesto is great too.
How to Make Sheet Pan Sausage and Peppers
Colorful, flavorful, time-saver-ful Sheet Pan Sausage and Peppers are a weeknight workhorse dinner. Packed with protein and veggies, you’ll get more energy from this dish than you’ll spend making it. This tasty spin on a classic crowd-pleaser is easy to prep, easy to clean up, and ready in 30. Serve it your way, but don’t skip the sauce!
Sheet Pan Sausage and Peppers with Potatoes: For a more complete meal, roast potatoes on a second sheet pan. Dice 1.5 lb chopped red bliss or yukon gold potatoes. Toss the potatoes with 2 tbsp olive oil, 1 tsp italian seasoning, ½ tsp kosher salt, and ½ tsp ground pepper. Arrange a parchment lined baking sheet. Add the potatoes to the oven first and roasted for 20 minutes. Toss the potatoes, then add the second sheet pan with the sausage and veggies, and roast both pans for 20-22 minutes more.
- PREHEAT. Heat the oven to 425°F and line sheet pan with parchment paper.
- SEASON. Arrange the peppers, onions, and tomatoes on the baking sheet, then drizzle with olive oil and spices. Toss until evenly coated and arrange in a single layer.
- SAUSAGES. Nestle the sausages among the vegetables.
- ROAST. Roast for 20-22 minutes, until sausage is cooked through to 160°F and vegetables begin to char.
- BROIL. Flip to the broiler setting and broil for 2-5 minutes to enhance the char.
- MAKE SAUCE. Combine sauce ingredients in blender or food processor. Puree until smooth.
- SERVE. Slice the sausages, serve with peppers and tomatoes, and drizzle with sauce.
Chef’s Tips!
- Make sure the vegetables are evenly coated with the oil and spices.
- Cook the sausage through to at least 160°F; check the temperature using an instant read thermometer.
- Use mild or spicy Italian sausage.
- For a spicier kick, add up to 1 tsp crushed red pepper flakes to the veggie seasonings!
- To double the recipe, use two sheet pans to ensure the vegetables have enough room to roast, not steam.
Make It Your Way
Cut the Prep: drizzle with jarred pesto instead of basil sauce.
Swap the Veggies: use your favorite quick-roasting vegetables in place of peppers and tomatoes. We like mushrooms, asparagus, zucchini and/or summer squash. Try red onion instead of vidalia, too!
Whole30 and/or Paleo: be sure to use compliant sausages; we like Aidell’s.
Cheese, please: lightly grate fresh parmesan or pecorino over the finished plate.
As Meal Prep: cook as directed, but reserve the basil sauce. Portion into meal prep containers, portioning the basil sauce into a smaller separate container. Reheat in the microwave for 1 minute, stirring once halfway through.
Serve It With…
- Steamed white rice or cauliflower rice
- Over mashed cauliflower or potatoes
- Roasted potatoes or potato wedges
- Simple green salad
More Easy One Pan Dinners
- Whole30 Steak Bites with Sweet Potatoes and Peppers
- Summer Sheet Pan Roasted Vegetables with Polenta
- Lemon Garlic Chicken and Asparagus
- Sheet Pan Rosemary Chicken Thighs and Potatoes
Did you make this sheet pan sausage and peppers dinner? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Sheet Pan Sausage and Peppers
Print Recipe Rate this Recipe Pin RecipeIngredients
- 3 medium bell peppers, any color, sliced
- 1 medium vidalia onion, sliced
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 2 tsp italian seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp ground pepper
- 12 oz sweet or hot italian sausage
- steamed rice or cauliflower rice, for serving
Basil Sauce
- 2 c packed fresh basil leaves
- 2 cloves garlic, smashed
- 1 tbsp red wine vinegar, or white wine vinegar
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 4-6 tbsp extra virgin olive oil
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the bell peppers, onion, and cherry tomatoes in an even layer on the baking sheet. Drizzle the vegetables with the olive oil, then sprinkle with the italian seasoning, garlic powder, salt, and pepper. Toss with your hands until the vegetables are evenly coated.
- Nestle the sausages among the vegetables.
- Transfer the sheet pan to the oven and roast for 20-22 minutes, or until the sausages are cooked through and the vegetables are soft and starting to char. The internal temperature of the sausages should read at least 160°F using an instant read thermometer.
- Make the basil sauce. Combine the basil, garlic, salt, pepper and olive oil in a blender or food processor. Puree until completely smooth.
- Slice the sausages into coins if desired, then serve the sausages with the vegetables over rice and drizzle with basil sauce. Serve immediately.
Notes
- A blender smoothie cup works best for pureeing the sauce.
- Nutritional information includes basil sauce.
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