A perfect easy sheet pan meal, roasted sausages with peppers and onions uses fresh seasonal produce teamed with sausage for a one dish dinner.
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.
Click the arrow for the full printable recipe!
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
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!
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!
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!
I made this tonight for my son, with baby potatoes added and he liked it very much. I did need to cook it for almost an hour for it to be done, but I had allotted that amount of time, so it was fine. So simple. Thanks for a great meal to make on a busy night.
I’m so glad you liked it, Vivian! Do you think the potatoes needed an hour? The sausages are always done for me in the time I’ve listed, but I haven’t made it with baby potatoes.
I do this with Kielbasa sausage cut into chunks, fried potatoes, and the onions and peppers but in a large skillet on the stove top. You’re right….this is such a yummy way to enjoy all those onions and peppers!
Not sure you can go wrong with that combo, Sharon – it’s all good. 🙂
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!
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!
This looks really good. I am going to try this recipe soon!!
Stephanie
Okay I’m back after trying this. I’ve moved it to my Pinterest board of “Recipes I Recommend”. YUM. My husband said, “You could make this every night. It’s the best sandwich I’ve ever had.”
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. 🙂
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.
I’m trying this tonight. I don’t have enough peppers, but that’s okay, I like onions. 🙂
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.
Found you via What’s Cooking Wed! This is one of my favorite dishes any time of year. Thanks for sharing!
P.S. I am also now following, forgot to mention that!
Nichole @
Carterfamilytable.blogspot.com
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 @
carterfamilytable.blogspot.com
This looks beautiful Sis! Thank you for sharing and for the printable recipes. I’m loving that feature!
This looks like a lovely recipe to use in the middle of winter when you can’t grill sausages outside. Thanks for sharing!!
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).
We had this last night as well, but I added potatoes and it was delish. My kids at it up! Made my house smell so good.
Have you ever been to Voget’s Meats in Hubbard? They have the BEST Italian Sausage…..I’m making this tomorrow! Yum!antrate
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
This looks fabulous! Definitely going to try it.
Mmm, this looks mouthwatering delicious! I must try it! Thanks for the recipe.
We are having this, this week! Mmmmm! We have never made it in the oven , but will try it.
This looks fantastic! I’d love for you to stop by What’s Cooking Wednesday and share a recipe (http://thekingscourt4.blogspot.com/2010/09/brand-new-whats-cooking-wednesday.html)!
Hope to see you there 🙂