Sheet Pan Sausage and Peppers
Italian sausages roasted with bell peppers, onions, and garlic until caramelized and tender. Finished with a splash of balsamic for depth—serve over crusty bread or polenta.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lbs Italian sausages (hot or sweet)
- 3 medium Bell peppers (red, yellow, orange), seeded and cut into 1-inch strips
- 1 large Red onion, sliced into thick half-moons
- 4 cloves Garlic cloves, minced
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment or foil.
- 2
Slice bell peppers into 1-inch strips, removing seeds and white ribs.
- 3
Slice red onion into thick half-moons, then separate into pieces.
- 4
Toss peppers, onion, garlic, olive oil, salt, and pepper on the sheet pan until coated evenly.
- 5
Arrange sausages on top of the vegetables, spacing them evenly.
- 6
Roast for 20–22 minutes until sausages are cooked through (165°F internal temp) and vegetables are caramelized.
- 7
Remove from oven. Drizzle balsamic vinegar over everything and toss gently.
- 8
Taste and adjust salt and pepper. Serve hot with crusty bread or over polenta.
Tools you’ll need
- large sheet pan (18×13 inch)
- parchment paper or foil
- instant-read thermometer
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