Roasted Sausages with Peppers and Onions


Roasted Sausages with Peppers and Onions - An Oregon Cottage

I might be drug kicking and screaming into fall, but this simple dish of roasted sausages with peppers and onions sure helps ease the transition. The colors look like fall with all the ripe peppers from the garden and it fills the house with a glorious scent. And that it takes only a few minutes to toss together and just 30 minutes to cook are another reason you might love this meal, but trust me – it’s all about the flavor. You might never want onions and peppers cooked any other way now.

It’s so simple to make: turn the oven to 450 degrees and cut some peppers and onions in chunks, making them approximately the same size for even cooking. This is one of those loose “recipes” where you use the amount that you either have on hand, or need to feed the number of people you’re planning for. For my family of four, I used 4 medium size onions, and about 3 or 4 regular size peppers.

Then I just pile the vegetables in the center of a large baking sheet or roasting pan and drizzle with 2 to 3 tablespoons of olive oil. I like to line the pan with a silicone liner or parchment so none of the good browned vegetables get stuck to the pan.

Sprinkle with seasonings: my go-to seasoning for roasting, grilling, and baking (OK, I guess everything….) is my Pantry Basics Spice Rub. But I would always use salt, pepper, garlic, and maybe some Italian herbs like rosemary, thyme, and basil. Now mix everything together and spread out on the baking sheet.

Place some uncooked Italian sausages among the vegetables (if using pre-cooked, add them the last 15 minutes of cooking). I like to place the sausages around the edges. Roast for 30 minutes or until it looks like this:

Oh, man…how soon can we have this again?

And I just have to add that the onions and peppers are so good on bread as a “bruschetta” type topping. Really good- so you might want to serve Easy Artisan Bread with this. I’m just sayin.’

Roasted Sausages with Peppers and Onions
Prep time
Cook time
Total time
A perfect easy meal, Roasted Sausages with Peppers and Onions uses fresh seasonal produce teamed with sausage for a one dish meal.
Yield: 4 servings
  • 3 to 4 medium onions
  • 3 to 4 sweet red, yellow, or orange bell peppers*
  • 2 to 3 Tb. olive oil
  • 1-2 garlic cloves, minced
  • seasoning of choice:Homemade Spice Rub OR a combination of salt, pepper, & Italian herbs
  • 4 to 6 links of uncooked Italian link sausages
  1. Heat oven to 450 degrees.
  2. Cut onions and peppers in even-sized chunks.
  3. Drizzle with olive oil, add garlic and sprinkle with seasoning. Mix well and spread on a large baking pan lined with a silicone liner or parchment.
  4. Place uncooked sausages among the vegetables (if using pre-cooked sausages, add during last 15 minutes of cooking).
  5. Roast for 30 minutes or until sausages are completely done and vegetables are browned.
*You can add potatoes to this, if you'd like. Just make sure the chunks are small enough to cook in the 30 minutes time-frame and add them to the vegetables before drizzling with olive oil.




  1. Thoughts for the day says

    This looks really yummy and I thought I might add the sausage that we bought at Costco last time we went it was chicken apple and very good. from a reader in yamhill county Oregon

  2. Dandelion and Daisy says

    Have you ever been to Voget’s Meats in Hubbard? They have the BEST Italian Sausage…..I’m making this tomorrow! Yum!antrate

  3. says

    I make something similar to this quite often -your version looks scrumptious too – especially with those lovely fresh peppers and the Italian sausage! If your family likes chicken, you can also roast chicken pieces this way (just substitute them for the sausage).

  4. Trudy G. says

    This looks like a lovely recipe to use in the middle of winter when you can’t grill sausages outside. Thanks for sharing!!

  5. says

    Found you over at what’s cookin’ wednesday. Love grilled onions and peppers like this, and I am an Oregonian too! Would love for you to visit if you have time!

    Nichole @

  6. says

    I’m an Italian girl, so sausage and peppers has always been a staple of my diet. When I moved out on my own, I started making a version that used a LOT less oil than my mom and grandma’s versions (wow they drowned the peppers in oil, but it did taste good). I have never seen an oven roasted method before and I’m looking forward to trying it. Now that I’m a pescatarian, I use Morningstar’s frozen Italian sausage, so I’m thinking that it should work out fine if I put the sausages right from the freezer without defrosting them, since they don’t need to cook like meat sausage.

    • Jami @ An Oregon Cottage says

      Great idea to make a sandwich- I always have bread to eat the onions and peppers on (I can’t get enough of those!), but never thought to do it as a sandwich. :-)

    • says

      We used sub rolls. I sliced a couple of the sausages up, mixed it with the onions and peppers and mixed a little monterey jack and asiago cheese in it while it was warm. Then I put it back in the oven (oven OFF but still warm) with a split sub roll on the rack below. The roll got crusty and the filling was warm when my husband came home after working late.

  7. says

    I can’t wait to try this! I love how easy it is! We love sausage and peppers with little bowtie pasta. I mix olive oil with garlic powder, salt, pepper, crushed red pepper flakes, dried oregano and basil, and mix it in the hot pasta and top it all with parmesean cheese. This would be so good with oven roasted sausages, peppers, and onions. I might just make this tonight!

  8. stacey says

    This was really good and soooo easy. I pre-roasted the peppers and set aside, then par boiled baby redskins, cut up and mixed with the onions and olive oil and added a touch of crushed red pepper and garlic with the other seasonings. Placed the sausages on top and baked on 425 for about 45 min ( I like them very well done) During the last five minutes I put the roasted peppers back in and mixed. Served on fresh baguette. Sooooo yum!

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