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Fresh Ingredients for One-Pan Roasted Sausage with Peppers & Onions

One-Pan Roasted Sausage with Peppers & Onions

This One-Pan Roasted Sausage with Peppers & Onions is the ultimate easy dinner—juicy, caramelized sausages nestled among sweet, roasted bell peppers and jammy onions, all tossed in a simple herb and garlic seasoning. The best part? Everything cooks together on a single sheet pan, meaning maximum flavor with minimum cleanup. Ready in just 45 minutes with only 10 minutes of active prep, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. It’s naturally gluten-free, low-carb, and endlessly customizable with different sausages or vegetables. Serve it with crusty bread to soak up the delicious pan juices, or pile it onto hoagie rolls for an incredible sausage sandwich. However you serve it, this rustic, flavorful meal is guaranteed to become a regular in your dinner rotation.

 

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 4-6 Italian sausages (about 1.5 pounds) – sweet, hot, or a mix
  • 2 large bell peppers (any colors), sliced into ½-inch strips
  • 2 large yellow or red onions, sliced into ½-inch wedges
  • 4 cloves garlic, smashed or thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or Italian seasoning
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly cracked black pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)

Optional Additions:

  • 1 pint cherry tomatoes
  • 1 zucchini, sliced into half-moons
  • Fresh mozzarella balls
  • Crusty bread or cooked pasta, for serving

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray with cooking spray to prevent sticking.
  2. Prep the vegetables: Wash and slice the bell peppers into ½-inch strips. Peel and slice the onions into ½-inch wedges (root to tip so they hold together). Smash or thinly slice the garlic cloves.
  3. Arrange on sheet pan: Place the sliced peppers, onions, and garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, basil, smoked paprika (if using), salt, and pepper. Toss with your hands until all vegetables are evenly coated. Spread them in an even layer.
  4. Add the sausages: Prick the sausages a few times with a fork to prevent them from bursting. Arrange them on top of the vegetables, nestling them in slightly. Drizzle the sausages with the remaining 1 tablespoon of olive oil and sprinkle with a little more salt and pepper.
  5. Roast: Place the baking sheet in the preheated oven and roast for 20 minutes. Remove the pan from the oven, flip the sausages, and stir the vegetables. Return to the oven and roast for another 15-20 minutes, until the sausages are browned and cooked through (internal temperature of 160°F for pork, 165°F for poultry) and the vegetables are tender with caramelized edges.
  6. Optional additions: If using cherry tomatoes or zucchini, add them when you flip the sausages at the 20-minute mark. If adding fresh mozzarella, scatter it over the top during the last 5 minutes of roasting.
  7. Rest and garnish: Remove the pan from the oven and let it rest for 5 minutes. This allows the juices to settle. Sprinkle generously with fresh chopped parsley or basil.
  8. Serve: Serve the sausages and vegetables directly from the sheet pan or transfer to a platter. Pair with crusty bread to soak up the juices, or serve over pasta, rice, or creamy polenta.

Notes

  • Choose Your Sausage: Italian sausage (sweet, mild, or hot) is classic, but bratwurst, chorizo, kielbasa, or chicken sausage all work beautifully.
  • Don’t Overcrowd: Use a large enough sheet pan and spread everything in a single layer. If the vegetables are piled too high, they’ll steam instead of roast.
  • Prick the Sausages: Use a fork to poke a few holes in each sausage before roasting. This prevents them from bursting in the oven.
  • Flip Halfway: Flipping the sausages and stirring the vegetables halfway through ensures even cooking and caramelization on all sides.
  • Make It a Meal: Add potatoes to the pan for a complete one-pan dinner. Toss 1 pound of baby potatoes or cubed potatoes with the vegetables from the beginning. They may need an extra 10-15 minutes of roasting time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or in a skillet over medium heat.
  • Freezing: This dish freezes well for up to 2 months. Store in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
  • Serving Ideas: Serve with crusty bread, over pasta, on hoagie rolls, with creamy polenta, or alongside rice or quinoa.

Find it online: https://juicymeatrecipes.com/one-pan-roasted-sausage/