Roasted Sausages with Peppers and Onions Sheet Pan Dinner
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.
Recipe Video
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!)
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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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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.