I’m a warm-weather, summer loving girl. So even though I may be drug kicking and screaming into fall, this simple sheet pan dinner of roasted sausages with peppers and onions sure helps to ease the transition. The colors remind me of fall with the ripe peppers from the garden and it fills the house with a glorious scent.
That it only takes a few minutes to toss together and just 30 minutes to cook is one reason you, too, 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. Just saying.
Sheet Pan Roasted Sausages with Peppers and Onions
It’s SO simple to make: turn the oven to 450 degrees and cut some peppers and onions in chunks about 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 just pile the vegetables in the center of a large baking sheet or roasting pan and drizzle with olive oil. TIP: Line the pan with a silicone liner or parchment so none of the yummy browned vegetables get stuck to the pan – it makes clean-up easier, too. Sprinkle with seasonings like our Pantry Basics Spice Rub. Or use a combo of salt, pepper, garlic, and maybe some Italian herbs like rosemary, thyme, and basil – whatever you’d like.
Mix everything together, spread it out on the baking sheet, and place some uncooked sausages among the vegetables (if using pre-cooked, add them the last 15 minutes of cooking).
Then roast it all for about a half hour. Yep, one-dish dinners are the best, right?
The roasted onions and peppers, which have released some amazing juices, are so good topping a hearty toasted bread. Really good, I promise – so you’ll definitely want to serve Easy Artisan Bread with this meal.