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)
- 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
- 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
- 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.
Other Easy One Dish Dinners To Try:
This recipe has been updated – it was originally published September 2010.
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