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 minutes. Serve it your way, but don't skip the sauce!
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.
A blender smoothie cup works best for pureeing the sauce.
Nutritional information includes basil sauce.
Optional: Add 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.