Sheet Pan Sausage and Peppers
Italian sausages roasted with colorful bell peppers and onions until caramelized and slightly charred — dinner on one pan.
Details
Ingredients
- 6 Italian sausages (mix of sweet and hot)
- 3 bell peppers (red, yellow, green), sliced
- 2 onions, sliced into wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Hoagie rolls, for serving
- Provolone cheese, for serving
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss bell peppers and onions with olive oil, oregano, garlic powder, salt, and pepper. Spread on a sheet pan.
- 3
Nestle sausages among the vegetables.
- 4
Roast 28-32 minutes, turning sausages halfway, until they are deeply browned and peppers are charred at the edges.
- 5
Serve on hoagie rolls with provolone, or over pasta or polenta.
About This Recipe
The aroma of caramelized peppers and savory sausage wafting from the oven is an immediate invitation to the comforting world of Italian-American cuisine. This sheet pan rendition of Sausage and Peppers, a beloved classic often found at street fairs and family gatherings, streamlines a traditional stovetop preparation into an effortlessly convenient meal. What makes this dish truly special is the transformative power of high-heat roasting; the bell peppers and onions soften and sweeten, developing a beautiful char and deep flavor, while the Italian sausages crisp on the outside, their rich juices mingling with the vegetables. The beauty lies in its simplicity: a single pan does all the work, minimizing cleanup without sacrificing the robust, satisfying flavors. Key techniques include ensuring the pan isn't overcrowded, which allows for proper caramelization rather than steaming, and using a mix of sweet and hot Italian sausages for a balanced flavor profile. Consider adding new potatoes, cut into small wedges, to roast alongside, or a splash of balsamic vinegar at the end for an extra tang. Served on toasted hoagie rolls with a generous layer of melted provolone, it’s a hearty, nostalgic dish perfect for a weeknight dinner.
Tips & Tricks
- • To achieve optimal caramelization and avoid steaming the vegetables, ensure your sheet pan is not overcrowded; use two pans if necessary, dividing the ingredients evenly to give them space to breathe and brown.
- • For a delightful variation, add par-boiled potato wedges or hearty chunks of zucchini to the sheet pan during the last 15-20 minutes of roasting, or toss in some cherry tomatoes for a burst of fresh flavor.
- • Leftovers of the sausage and pepper mixture store wonderfully in an airtight container in the refrigerator for up to 3-4 days, making them excellent for meal prep; simply reheat gently in a pan or microwave.
- • Elevate your serving experience by toasting the hoagie rolls until golden and lightly crusty, then layering with the sausage and peppers and melting the provolone directly under the broiler for a gooey finish.
Nutrition Facts
Per serving (approximate)