Sheet Pan Sausage and Peppers
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Smoky sausage roasted with sweet peppers and onions on one sheet pan. A hands-off, no-fuss dinner with big flavor and almost no cleanup.
By Mia HartwellUpdated August 16, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Smoky sausage and sweet peppers on one pan
- Hands-off with almost no cleanup
- Great in subs, over rice, or on its own
- Ready in about 30 minutes
Sheet Pan Sausage and Peppers
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 20g
- Carbs
- 14g
- Fat
- 28g
- Fiber
- 3g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Preheat the oven to 425°F (220°C) and line a sheet pan.
- 2
Toss the peppers, onions, and garlic with the olive oil, Italian seasoning, paprika, salt, and pepper, and spread on the pan.
- 3
Nestle the sausage links among the vegetables.
- 4
Roast 22-26 minutes, turning the sausages once, until the sausage is browned and cooked through (160°F / 71°C for pork) and the vegetables are tender and charred.
- 5
Serve as is, over rice, or piled into sub rolls.
Pro Tips for the Best Results
- Spread everything in a single layer so it roasts and chars instead of steaming.
- Slice the peppers and onions evenly so they cook at the same rate.
- Turn the sausages once for even browning.
- Cook pork sausage to 160°F (71°C); chicken sausage to 165°F (74°C).
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How to Cook Sheet Pan Sausage and Peppers
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Season and spread
Toss the peppers, onions, and garlic in oil and seasoning and spread them in a single layer with the sausages nestled in. Crowding traps steam, so give everything room to roast and char.
Roast and turn
Roast at high heat, turning the sausages once so they brown evenly, until they're cooked through to a safe temperature and the vegetables are tender with charred edges.
Serve your way
This is endlessly flexible — pile it into sub rolls for a classic sandwich, spoon it over rice or polenta, or serve it on its own for a low-carb dinner.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or a skillet. Great for meal-prep lunches or sub sandwiches.
Serving Suggestions
This sheet pan sausage and peppers pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use chicken sausage?+
Yes — it's leaner and works well; cook it to 165°F (74°C).
How do I serve it?+
Classic in sub rolls, or over rice, polenta, or pasta, or on its own.
Can I add potatoes?+
Yes — add diced potatoes, but give them a 10-minute head start since they take longer.
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