Roasted sausages with peppers and onions is a quick-to-make sheet pan dinner that cooks in half an hour and results in a one dish meal with so much flavor you may find yourself scraping the pan for the last little bits.
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Do you wonder if it’s possible to have good for you, real food meals on busy weeknights? I’ve spent a fair amount of time sharing that I believe it is possible with easy real food recipes like quick homemade pizza, lemon vegetable and fish foil packets, and chicken and spinach frittata with feta.
With menu planning, shopping to stock a pantry, and more simple recipes like this sheet pan dinner of roasted sausages with peppers and onions, feeding a family healthy whole foods regularly is definitely within reach!
In our part of the world, garden sweet peppers are ripe in September and October, so the colors of this dish remind me of fall, and the roasting sausages and vegetables fills the house with a glorious scent. And it’s not just me that thinks so, this is one of our family’s favorite meals.
Luckily, since peppers are now available year around, we can have this meal anytime we want. In fact it’s become a “back pocket” meal for my menu planning, so it finds its way onto our menus regularly all year.
That it only takes a few minutes (literally) 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
The ingredients are as simple as the method and they’re often things we have on hand which is why it’s become a go-to recipe. You’ll need these five ingredients:
- Sausages (preferably uncooked, though you can use precooked, our favorite are Costco’s Italian sausages)
- Sweet colored peppers (green peppers aren’t ripe, but if you like their bitter flavor, go for it)
- Onions
- Spice rub (any will work – I use this basic rub most of the time, but have also used this Mediterranean rub, too – you can also use a combo of salt, pepper, garlic, and maybe some Italian herbs like rosemary, thyme, and basil)
- Olive oil
This is one of those loose recipes where you use the amount that you either have on hand, or what you need to feed your people. For my family of four, I typically use 3 to 4 medium size onions, and about 2 to 4 regular size peppers.
Can I add potatoes?
Many people have asked if potatoes could be added along with the peppers and onions and the answer is yes. You’ll want to cut the potato chunks small so they will cook in the 30 minute time frame. Add them to the pan with the other vegetables and proceed with the recipe.
It’s SO simple to make:
- Start by turning the oven to 450 degrees to preheat while you’re prepping the vegetables.
- Cut the peppers and onions into chunks about the same size for even cooking.
- 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. These are the typical silicone liners you see, but I prefer black silicone liners because they brown everything from roasted vegetables to cookies better.
- Sprinkle with the Spice Rub or seasonings and mix it all together.
- Spread the vegetables out evenly on the baking sheet, and nestle the uncooked sausages among the vegetables, moving them out of the way if needed.
Note: if using pre-cooked sausages, add them the same way, but just the last 15 minutes of cooking.
Then simply roast the sausages in the oven with onions and peppers for about a half hour.
Yep, sheet pan dinners are the best, right?
The reason I don’t usually add potatoes is because the roasted onions and peppers, which release 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 , Sourdough Artisan, or other crusty bread with this meal.
What else can I serve with roasted sausages with onions and peppers?
You don’t have to serve anything else if you’re in a hurry, but a salad and bread are our favorite additions:
- Green Salad with Honey Mustard Dressing
- Orange Almond Salad
- Shaved Cabbage Salad with Creamy Feta Vinaigrette
- Simple French Baguettes (made with a food processor!)
Roasted Sausages with Peppers and Onions
Ingredients
- 3 to 4 medium onions
- 3 to 4 sweet red yellow, or orange bell peppers*
- 2 to 3 tablespoons olive oil
- 2 garlic cloves minced
- seasoning of choice:Homemade Spice Rub OR a combination of salt pepper, & Italian herbs
- 4 to 5 links of uncooked Italian link sausages
Instructions
- Heat oven to 450 degrees.
- Cut onions and peppers* in even-sized chunks.
- 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.
- Place uncooked sausages among the vegetables (if using pre-cooked sausages, add during last 15 minutes of cooking).
- Roast for 25-30 minutes or until sausages are completely done and vegetables are browned.
Notes
Nutrition
Other Easy One Dish Dinners To Try:
Sheet Pan Lemon-Garlic Roasted Chicken and Vegetables
One Pot Italian Pasta with Sausage & Spinach
Greek Style Pasta Salad with Tomatoes and Green Beans
This recipe has been updated – it was originally published September 2010.
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Kelly says
My family absolutely love this meal! I love it for the flavor and the ease of preparation! I’ve made it wish Italian sausage, polish sausage and brats – all delish! I, too, throw in potatoes. My hubby likes potatoes 🙂
Jami says
Wonderful Kelly!! Yep, I sometimes add potatoes, too. 🙂
Lynn Cecil says
Love, love this…and I do add potatoes. They are delish; creamy on the inside and crusty on the outside.
Jami says
Yes, they are good, too, Lynn!
Lucretia says
Great recipe to follow. I added a little chicken broth a touch
Of balsamic. Vinegar and Italian seasoning.
Jami says
Glad you enjoyed it – those sound like great additions.
Connie Saltarelli says
It’s funny because I wanted to use my Poblano Peppers. My husband wanted me to stuff them, but I have sensitive skin and can’t deal with the hot stuff. So I was searching the internet to see how to use them… your recipe is the closest I found.. So I cut them up and threw them on a sheet pan with onions and brats. Served rice on the side and a homemade focciacia flat bread. It makes a great oven meal. Now I wish i would have added potatoes instead of making rice on the side. Caution: spicy
Jami says
I haven’t tried it with spicy peppers, Connie – but we like spicy so I’ll add a few the next time I make it if I have them!
Megan S. says
OMG SO GOOD!
I was a little short on onions and bell peppers so I used red potatoes (peeled & chopped) to fill up the lacking spaces. I also used pre-cooked sausages so I didn’t add them to the baking right away, like you said. It was so delicious that our mouths were watering before and after! My husband “stole” the leftovers for work and he told me when he warmed it in the microwave and took it out, all the guys at work were asking him what that yummy smell was.
Thanks so much for the mouth watering dish! Wish I could post a picture to show you but it was so good! From one Oregon lady to another, I thank you!
Jami says
So glad you liked it, Megan – I LOVE hearing successes with AOC recipes like this – thank you! Are you on Instagram? You can post a picture and tag me or use #AOCrecipe so I can see it!