Easy Sheet Pan Sausage and Peppers
Oven-baked sausage and peppers is an easy, sheet-pan meal with sausage, peppers, onions, and seasoning—perfect for a quick dinner.
Servings 4 servings
Ingredients
- 1 pound fully cooked sausage links cut into 1" chunks cut on bias
- 3 bell peppers, any color cored and cut into strips
- 1 large red onion halved then coarsley sliced into half moons
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 ½ teaspoon sea salt
- 1 lemon cut into quarters or ⅛ths
Instructions
- Preheat the oven to 400°F. Add all ingredients including 1 pound fully cooked sausage links, 3 bell peppers, any color, and 1 large red onion to a large baking sheet. Toss with 3 tablespoons olive oil, 1 tablespoon Italian seasoning, and 1 ½ teaspoon sea salt.
- Arrange all vegetables and sausage in one layer on the sheet pan so they are all spread out in single layer. Cut 1 lemon into wedges and tuck throughout the baking sheet.
- Roast for 30 minutes or until vegetables are cooked to your preferred tenderness. Broil on high the last 4 minutes until golden, if desired. Remove from oven and carefully squeeze the lemon wedges over the vegetables and sausage. Toss gently and transfer to serving platter.
Notes
Storage: Store leftover oven baked sausage and peppers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a small skillet and warm over medium heat, stirring occasionally. You may need to add a splash of water or broth to loosen it up.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat.
Helpful Tips:
- Promote even cooking: Arrange the sausage and veggies in a single layer on the baking sheet to ensure even roasting. Overcrowding the pan can cause steaming rather than roasting.
- Italian seasoning adjustment: If you don't have this blend on hand, use 1 teaspoon of dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon dried thyme.
- Cut at a bias: Cut the sausages diagonally to expose more surface area to the sheet pan so it caramelizes and browns nicely. I also like to set the oven to broil the last 5 minutes of cooking to get golden brown crispy edges.
- Lemon squeeze: Roasting the lemon wedges brings out a deeper, roasted citrus flavor. Don't forget to squeeze the lemon directly over the bell peppers and sausage for that extra touch.
Nutrition
Calories: 516kcal | Carbohydrates: 15g | Protein: 17g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 84mg | Sodium: 1837mg | Potassium: 676mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2829IU | Vitamin C: 131mg | Calcium: 72mg | Iron: 2mg